- Makes: 8 Servings
- Ready In: 50 mins
- Prep Time: 20 mins
- Cook Time: 30-40 mins
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
Corn was used as a dietary staple for tribes in North and South America. Today in the US, 3/4 of our corn produced is used for feeding livestock. Polenta is coarsely ground corn meal that is cooked and served as a kind of mush or cooked, allowed to set and then sliced.
- Calories: 54
- Fat: 3g
- Protein: 3g
- Sodium: 428mg
- Carbohydrates: 6g
Nutritional Information (per serving)
- 2 cups chicken or vegetable stock
3 cups water
1 teaspoon salt
1 tablespoon + 1-2 teaspoons extra-virgin olive oil or butter
1 cup polenta or corn grits
4-6 tablespoons asiago or pecorino cheese
½ cup fresh corn kernels
Extra virgin olive oil
- Bring stock and water to boil.
- Add salt and 1 tablespoon oil or butter.
- Slowly add polenta, stirring continuously with a whisk.
- Turn heat to low and continue stirring in a clockwise motion with a wooden spoon for 30 - 40 minutes, adjusting heat to maintain a soft puckering of the polenta. The goal is a smooth and thick polenta that looks creamy, grains are less individual.
- Stir in the cheese and corn kernels a few minutes before you pour out the polenta.
- Lightly oil a pie plate or 8x8 baking dish.
- Pour polenta into pan and smooth the top. Polenta must be completely cooled to set properly.
- Serve polenta at room temperature or re-heated.
- To re-heat, preheat broiler. Brush top of polenta with a little olive oil and broil 3 minutes. This re-heat may also be done on a grill (yum).