I heart polenta. It can be prepared as a simple side dish or used in baking and cooking. This recipe keeps it in its simplest form to introduce you to this tasty dish, if you have not already met. Keep an eye out for future posts with polenta, and be sure to keep it in the pantry for a quick and easy gluten free grain side dish! #feelingcorny
Cook Time: 10 minutes
From the Pantry (or Fridge):
- 1 c. Polenta (I like Bob's Red Mill)
- 3 c. Water
- 1 tbsp.
From the Spice Rack:
- 1 tsp Sea Salt
- 1/2 tsp. Ground Black Pepper (optional)
- 1/2 tsp. Sea Salt (optional)
- In a 3 qt. pot, bring the water and sea salt to a boil.
- Stir in the polenta and reduce the heat to a simmer for 10 to 15 minutes, or until the mixture is very thick. Stir frequently and avoid letting the flame get too high.
- Stir in buttery spread and salt and pepper (optional).
- Serve as creamy polenta immediately (similar to the texture of grits or oatmeal) before the mixture solidifies (similar to the texture and density of jello).
Quick Tip: If you are really pressed for time, you can also buy precooked polenta. It looks like a roll of cookie dough (pause to enjoy those old childhood memories of melted chocolate...then move on...) and is usually found in the pasta or specialty aisle.