Pan Fried Polenta
Squares over Garlicky Tomato Sauce
Creamy Polenta over Red Cabbage Veggie Saute
I made one batch of polenta, and enjoyed it two ways. Polenta is so easy to make! Leftovers will keep in the fridge for days.
Bring 4 cups water and 1 teaspoon sea salt to a boil.
Slowly stream in 1 cup organic polenta (coarsely ground cornmeal), whisking constantly.
Turn heat to low, and let polenta simmer for 20 minutes. You will need to whisk the polenta every few minutes to keep it from sticking to the bottom of the pot.
Remove from heat and stir in 2 tablespoons freshly chopped herbs (here I used thyme and sage, but other good choices are rosemary, oregano, and thyme).
Stir in 1/4 cup nutritional yeast (optional) - this just heightens the flavor a bit - gives it a cheesey taste.
Taste. You will probably need to add a bit more sea salt (1/4 to 1/2 teaspoon) - or if you have umeboshi vinegar you can use that instead of the sea salt.
Optional: stir in 1 cup fresh or frozen corn kernels.
Spoon some of your polenta into one or two single serving cereal bowls. With the rest of the polenta: pour into a well greased (with olive oil) 9x13 pan.
The polenta in your cereal bowl you can top with any veggie saute. In the photo above I used onion, red cabbage, carrots, chopped garlic and ginger. I sauteed everything in olive oil, with a little salt, for 15 minutes. Then I spooned the saute onto the polenta
For the pan fried squares:
completely cool. This should take about 2-3 hours, but you can also leave it in your fridge overnight if you desire. Then, cut the polenta
into big squares. Pan-fry in extra virgin olive oil until golden and crispy. You should do this on medium heat for 7-8 minutes for the first side, and 3 minutes for the flip side. Serve over tomato sauce with garlic and fresh basil.
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