This classic Polenta is a comforting, versatile side dish that brings rustic Italian flavor to your table. Made primarily from corn grits or coarse cornmeal, it transforms into a creamy, golden-yellow porridge with a tender, slightly gritty texture. The subtle sweetness of the corn pairs beautifully with savory additions like sautéed vegetables, beans, or rich tomato sauces. It serves as an excellent base for toppings or can be set and sliced for a firmer presentation. Perfect for cozy weeknight dinners, vegetarian meals, or as a hearty accompaniment to roasted meats and stews, this dish is simple to prepare using pantry staples. Its neutral flavor profile allows it to absorb the aromatics of garlic, onions, and herbs, making it a satisfying and adaptable addition to any meal.
Polenta
Description
This classic Polenta is a comforting, versatile side dish that brings rustic Italian flavor to your table. Made primarily from corn grits or coarse cornmeal, it transforms into a creamy, golden-yellow porridge with a tender, slightly gritty texture. The subtle sweetness of the corn pairs beautifully with savory additions like saut&# 195;©ed vegetables, beans, or rich tomato sauces. It serves as an excellent base for toppings or can be set and sliced for a firmer presentation. Perfect for cozy weeknight dinners, vegetarian meals, or as a hearty accompaniment to roasted meats and stews, this dish is simple to prepare using pantry staples. Its neutral flavor profile allows it to absorb the aromatics of garlic, onions, and herbs, making it a satisfying and adaptable addition to any meal.Ingredients
Directions
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Heat olive oil in a large saucepan over medium heat.
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Add diced onions, celery, carrots, and minced 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 drained stewed tomatoes into small pieces and add them to the vegetables.
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Pour in 4 cups of water and bring the mixture to a simmer.
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Gradually stir in the corn grits (or cornmeal) and cooked kidney beans.
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Cook for about 20 minutes, stirring occasionally to prevent sticking or burning.
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Taste the polenta to ensure it has a soft, gritty texture; cook longer if needed.
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Lightly oil a 2-quart mold or loaf pan.
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Press the hot polenta into the mold, smoothing the surface and working out air pockets.
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Allow the polenta to cool to room temperature, then refrigerate until cold and firm.
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Unmold the polenta onto a serving tray, slice, and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 72.7kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 9774.8mg408%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 2.2g9%
- Sugars 3.4g
- Protein 1.4g3%
* 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 using cornmeal instead of corn grits, it is best to soak the cornmeal separately in 2 cups of cold water first. Add the remaining 2 cups of water to the vegetables, then combine the soaked cornmeal mixture with the vegetable mixture before simmering.
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.
Storage: Polenta can be stored in the refrigerator for up to 3 days. It can also be frozen for longer storage.
