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Polenta

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This rustic polenta dish combines the earthy richness of corn grits or cornmeal with the savory depth of sauted onions, celery, and garlic. The addition of stewed tomatoes and kidney beans creates a thick, satisfying stew-like consistency that is both comforting and nutritious. It offers a pleasant texture contrast between the soft grains and the tender vegetables. Perfect for a cozy weeknight dinner or as a substantial side dish, this recipe brings home-style flavor to your table without the need for dairy. Simple ingredients come together to create a wholesome, plant-based meal that is sure to please the whole family.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 670.3
Dietary: Gluten-free
Description
This rustic polenta dish combines the earthy richness of corn grits or cornmeal with the savory depth of sauted onions, celery, and garlic. The addition of stewed tomatoes and kidney beans creates a thick, satisfying stew-like consistency that is both comforting and nutritious. It offers a pleasant texture contrast between the soft grains and the tender vegetables. Perfect for a cozy weeknight dinner or as a substantial side dish, this recipe brings home-style flavor to your table without the need for dairy. Simple ingredients come together to create a wholesome, plant-based meal that is sure to please the whole family.
Ingredients
  • 1 tablespoon Olive oil; or corn oil
  • 1 cup Peeled, finely diced carrots
  • 1 cup Finely diced onions
  • 1 cup Finely diced celery
  • 1 tablespoon Minced garlic
  • 2 teaspoon Sea salt
  • 1/2 teaspoon Finely ground black pepper
  • 1 teaspoon Chopped basil
  • 4 cup Water
  • 1/2 cup Drained stewed tomatoes
  • 2 cup Yellow corn grits; -OR-
  • 2 1/4 cup Cornmeal
  • 1 cup Cooked, drained kidney beans
Directions
  1. 1
    Heat the oil in a large saucepan over medium heat.
  2. 2
    Add the carrots, onions, celery, and garlic, along with the salt, pepper, and basil.
  3. 3
    Saut the vegetables for about 8 minutes, until softened and fragrant.
  4. 4
    Cut the stewed tomatoes into small pieces and add them to the vegetables, along with the 4 cups of water.
  5. 5
    Bring the mixture to a simmer.
  6. 6
    Stir in the corn grits (or cornmeal) and kidney beans.
  7. 7
    Cook for about 20 minutes, stirring occasionally to prevent burning, until the polenta has thickened and the grains are tender.
  8. 8
    Lightly oil a 2-quart mold and press the hot polenta into it, working out any air pockets.
  9. 9
    Smooth out the surface and allow it to cool to room temperature.
  10. 10
    Refrigerate the mold until the polenta is cold and firm.
  11. 11
    Unmold the polenta onto a serving tray, slice, garnish, and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 670.3kcal
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 9815.9mg409%
Total Carbohydrate 134.3g45%
Dietary Fiber 15.3g62%
Sugars 11.2g
Protein 16.7g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you are using cornmeal instead of corn grits, it is best to soak the cornmeal separately in 2 cups of cold water. Add the remaining 2 cups of water to the vegetables and then combine the two mixtures before cooking.

Variation: Millet Polenta - Use 2 cups of millet and 5 cups of water in place of the corn grits and the 4 cups of water.

Cooking Time Note: The polenta may take longer than 20 minutes to cook depending on the type of corn product used. Check by tasting; it should have a soft, cooked texture.

Keywords: polenta, cornmeal, grits, kidney beans, vegan, mediterranean, comfort food, stew, plant based, vegetable, garlic, onion, celery, tomato, basil, dinner, side dish, healthy, easy, simmered
Read it online: https://www.chefs-mate.com/recipe/polenta-3/