Corn Polenta is actually a dish, not an ingredient, from northern Italy. It refers to a porridge or mush made from coarsely ground cornmeal. Freshly cooked, polenta is soft and creamy, like porridge or mush, and makes a terrific bed for sauces. It’s a good gluten-free substitute for just about any dish that calls for pasta. When polenta cools, it firms up enough to be sliced and fried or layered like pasta sheets. Polenta is a healthy gluten-free grain and good source of antioxidants that help protect your eyes and reduce your risk of certain chronic diseases.
- Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
- Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.
- Bring 4 cups (950 mL) of lightly salted water or stock to a boil in a pot.
- Add 1 cup (125 grams) of packaged polenta or yellow cornmeal.
- Stir it well and reduce the heat to low, allowing the polenta to simmer and thicken.
- Cover the pot and let the polenta cook for 30–40 minutes, stirring every 5–10 minutes to keep it from sticking to the bottom and burning.
- If you’re using instant or quick-cooking polenta, it will take only 3–5 minutes to cook.
- If desired, season the polenta with additional salt, olive oil, grated Parmesan cheese, or fresh or dried herbs.
- 125-gram serving of corn polenta:
- Calories: 80
- Carbs: 17 grams
- Protein: 2 grams
- Fat: less than 1 gram
- Fiber: 1 gram