Polenta, My New Favorite Food

It's been awhile since I posted a recipe and I think it's time I share one today, especially since I made a super delicious meal yesterday. My recent favorite food is polenta. Ever since I learned that I am allergic to gluten I have been experimenting with various substitutes. Polenta is great because it's easy to make and can be layered with any toppings or sauces of your choice. Luckily I had many vegetables stocked in the fridge to work from. I chose asparagus, shiitake mushrooms, yellow bell pepper, and onion for toppings. I like my polenta to be the consistency of porridge so I made it last to keep it from setting. Try it out for your next meal. I promise you will fall in love with it. Enjoy!

Serves 4 people

1 3/4 cups cormeal - I used Bob's Red Mill Organic Corn Grits
6 cups of water
1 1/2 teaspoon salt
1-3 tablespoon unsalted butter
1/2 cup of Parmesan cheese

In a medium sauce pan add 6 cups of water and salt and bring to a boil. Gradually whisk in the cornmeal. Reduce the heat to low and add butter and Parmesan cheese and whisk the mixture until it thickens to the consistency of porridge about 15 minutes.

{Caramelized Onions and Vegetable Toppings}

1 1/2 tablespoon butter
1 tablespoon olive oil
4 large shiitake mushrooms
1 yellow bell pepper
1 yellow onion
15 thin stalks of asparagus
1 garlic
salt and pepper to taste
Parmesan cheese

  • Place the skillet over medium heat and add butter and olive oil. Add sliced onions and garlic stir them to coat them with butter and oil. Close the lid for 10-15 minutes. Check occasionally to stir the onions. Once onions are caramelized add rest of the vegetables.  
  • Stir the shiitake mushrooms, yellow bell pepper, and asparagus in the skillet and cook for 5 minutes. Add salt and pepper to taste
  • Add the vegetables on top of polenta and sprinkle Parmesan cheese. 

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