Polenta (Pickarski)

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.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 670

Dietary: Vegan, Vegetarian

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

Olive oil or corn oil
Peeled, finely diced carrots
Finely diced onions
Finely diced celery
Minced garlic
Sea salt
Finely ground black pepper
Chopped basil
Water
Drained stewed tomatoes
Yellow corn grits (or 2 1/4 cups cornmeal)
Cooked, drained kidney beans

Directions

1
Heat the olive oil in a large saucepan over medium heat.
2
Add the diced carrots, onions, celery, and garlic to the pan.
3
Season with salt, pepper, and chopped basil, then sauté for about 8 minutes until vegetables are softened.
4
Cut the stewed tomatoes into small pieces and add them to the vegetable mixture.
5
Pour in the 4 cups of water and bring the mixture to a gentle simmer.
6
Stir in the corn grits (or cornmeal) and kidney beans until well combined.
7
Cook for about 20 minutes, stirring occasionally to prevent sticking, until the polenta is thick and tender.
8
Lightly oil a 2-quart mold or loaf pan.
9
Press the hot polenta mixture into the mold, ensuring you work out any air pockets.
10
Smooth the top surface and let it cool to room temperature.
11
Refrigerate the mold until the polenta is cold and firm, at least 2 hours.
12
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.

Read it online: https://www.chefs-mate.com/recipe/polenta-pickarski/