Polenta is the frequent flier of the cornmeal set. Just about anywhere there’s an airport, you’re likely to find some version of this staple. Hungarians call it puliszka, the Turks call it mamalika, and us Americans—well, we just call it grits. Polenta is fabulous to work with because it morphs itself amiably into so many settings. I’ve seen it prepared with tomato sauce, different cheeses, various oils, garlicky greens, you name it. This version is somewhat similar to oatmeal (think thin oatmeal, not the stuff that doubles as wallpaper paste) using Magic Mineral Broth to add taste and nutritional value far beyond what you’d get with plain water.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring the broth to a boil in a saucepan over high heat. Stir in the salt and lemon juice, then very slowly add the polenta in a steady stream, whisking all the while. Immediately decrease the heat to low, switch to a wooden spoon, and stir until smooth. Add the olive oil and stir constantly for about 15 minutes. Stir in the cheese and serve immediately.
variation
Step 2
Top your polenta with a serving of Emerald Greens with Orange (page 84), Signora’s Tomato Sauce (page 88), simple poached eggs (see page 115), or Basil Lemon Drizzle (page 117).
Step 3
You can also use Creamy Polenta for a breakfast cereal. Use water in place of the broth, omit the cheese, and add 1/2 teaspoon of maple syrup toward the end. Top with Blueberry Compote (page 185) and Maple-Glazed Walnuts (page 141).
Step 4
Another variation is to make polenta rounds: Pour the polenta onto a sheet pan and allow it to cool and firm up. Once the polenta is firm, cut it into rounds using a cookie cutter or a glass. Try using polenta rounds instead of toast with a poached egg, or for a nosh with your favorite dollop.
rebecca’s notes
Step 5
For easy polenta cleanup, use cold water to clean the pan, as warm or hot water will make a sticky mush.
storage
Step 6
Store in an airtight container in the refrigerator for 4 days. Polenta circles can be wrapped and frozen in a resealable plastic bag for 1 month.
nutrition information
Step 7
(per serving)
Step 8
Calories: 190
Step 9
Total Fat: 7g (1.4g saturated, 3.3g monounsaturated)
Step 10
Carbohydrates: 28g
Step 11
Protein: 4g
Step 12
Fiber: 3g
Step 13
Sodium: 535mg
