Polenta (Pickarski)
Description
This hearty polenta dish combines the rustic charm of traditional Italian cooking with a Mediterranean twist. The base is made from corn grits or cornmeal, simmered with a fragrant mixture of onions, celery, carrots, garlic, and basil. Stewed tomatoes add a subtle acidity, while kidney beans provide texture and protein. The result is a moist, flavorful polenta that holds its shape well when set in a mold.Ingredients
Directions
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Heat the olive oil in a large saucepan over medium heat.
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Add the diced carrots, onions, celery, and garlic to the pan.
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Season with salt, pepper, and chopped basil, then sauté for about 8 minutes until vegetables are softened.
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Cut the stewed tomatoes into small pieces and add them to the vegetable mixture.
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Pour in the 4 cups of water and bring the mixture to a gentle simmer.
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Stir in the corn grits (or cornmeal) and kidney beans until well combined.
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Cook for about 20 minutes, stirring occasionally to prevent sticking, until the polenta is thick and tender.
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Lightly oil a 2-quart mold or loaf pan.
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Press the hot polenta mixture into the mold, ensuring you work out any air pockets.
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Smooth the top surface and let it cool to room temperature.
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Refrigerate the mold until the polenta is cold and firm, at least 2 hours.
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Unmold the polenta onto a serving tray, slice, and serve.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 670kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2g10%
- Sodium 9816mg409%
- Total Carbohydrate 134g45%
- Dietary Fiber 15g60%
- Sugars 11g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
