Crispy Polenta

A warming side dish or a tasty main dish swap-in for pasta. Top with your favorite pasta sauce!

Prep Time: 20 minutes          Chill Time: 2 hours - overnight        Cook time: 20-25 minutes

WHAT YOU NEED:

3/4 cup fine or medium grind whole grain cornmeal

2½ cups chicken or vegetable bouillon or broth, canned or from granules/cubes

1/4 cup grated Parmesan cheese

2 tsp. dried oregano or other Italian herb

1/4 tsp. ground black pepper

1/2 cup roasted red peppers, diced (optional, but recommended; see Tips for variations)

MAKING IT:

Grease a 8- or 9-inch square or round glass or metal pan with oil or non-stick cooking spray. Measure cornmeal into measuring cup or small bowl.  In a large sauce pot, heat bouillon to a rolling boil.  Add cornmeal to boiling liquid in a slow steady stream, while whisking constantly.  Once all the cornmeal is added, continue to stir for about 5 minutes or until polenta thickens to consistency of oatmeal). Stir in cheese, herbs, black pepper and roasted red peppers.

Pour hot polenta into greased pan, spreading out to an even thickness.  Let the mixture cool for about 15-20 minutes, then press plastic wrap onto the top of polenta.  Refrigerate for at least 2 hours or overnight. 

Preheat oven to 375◦F. Unmold polenta onto a cutting board (if necessary, run sharp knife around edges to loosen). Cut into 8 equal pieces.  Brush each side lightly with oil. Bake at 375◦F for about 30 minutes until golden.  Polenta can also be pan-fried in a non-stick skillet or grilled on outdoor grill over medium heat for about 10 minutes on each side or until crispy and golden

Serve polenta immediately, topped with marinara or puttanesca sauce, if desired.  Makes 8 pieces (or about 4 entrée-size servings).

NUTRITION:

Nutrition Information per serving (1 piece; 1/8 recipe): 70 Calories; 2.5g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 280mg Sodium; 10g Total Carb; 2g Fiber; 0g Sugars (includes 0g Added Sugars); 2g Protein

TIPS:

Look for stone ground whole grain cornmeal in the natural foods aisle of your grocery store (made by Bob’s Red Mill and other brands).

Variations: instead of roasted red peppers, stir in 1 cup of cooked, chopped veggies like broccoli, spinach, frozen mixed veggies, or leftover cooked veggies. Be sure veggies are drained well.