I don’t typically make polenta but I had some freshly made tomato sauce and was looking for something other than pasta to serve it with. I came across this recipe in the summer edition of Eating Well Magazine and it sounded like a delicious alternative to pasta. Serve this with a large salad for a light summer lunch or dinner and use any leftover polenta for breakfast (just add a side of eggs). Polenta is versatile so get creative with your toppings. I had some leftover sauteed mushrooms with fresh tarragon which tasted wonderful served over the polenta. If you need a more substantial meal, use the polenta as a side dish and serve it with grilled fish or chicken.
Sweet and Creamy Corn Polenta
6 cups Bob’s Red Mill Polenta
2 cups water
1 cup corn, fresh or frozen
1/2 cup Parmesan cheese
2 tablespoons unsalted butter
1 teaspoon ground pepper
1/2 teaspoon salt
In a large deep pan over high heat, bring 2 cups of water to a boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture becomes very thick (about 20 minutes). Stir in corn, Parmesan cheese, butter, pepper and salt. Cook for a few minutes, stirring frequently. Spray a 9×13 baking dish with cooking spray. Pour in the polenta and allow to cool at room temperature (about an hour). You can serve at room temperature with tomato sauce or topping of your choice or refrigerate until firm. Tip: You can make the polenta a day ahead of time. A quick flash under the broiler will give the polenta a nice golden brown.
Nutrition Note: Polenta is made from corn grits which is considered a whole grain. 1 serving of plain, cooked polenta = 130 calories, 2 grams of fiber, 27 grams carbohydrate, 3 grams protein and lots of B-vitamins.
Adapted from Eating Well July/August 2018