This is a very quick
and simple version of the Italian classic. Granted, this is a major
shortcut compared to the traditional method which takes an hour or more to
cook. However, this version is still delicious and makes homemade polenta
accessible for people who wouldn’t otherwise try it. As this is also a kid
pleaser, many parents I know (including myself) have made this a staple in
their repertoire. There are several ways to serve this, so you will want to
read through this recipe entirely before you begin. A delicious variation (if
you will be serving it as firm, pan-fried polenta) is to stir additions into
the polenta while it is still creamy. Rosemary, fresh or roasted garlic,
organic lemon zest, and sautéed, sliced mushrooms all work beautifully for
this. Creamy Polenta with Variations
Recipe from Radiant Health, Inner Wealth
1 cup dry polenta meal
3¼ cups water
2 tablespoons non-hydrogenated margarine
3 tablespoons nutritional yeast powder
¾ teaspoon sea salt (or less if you prefer)
1. Place the polenta and water in a medium saucepan and whisk (with a wire whisk or fork) to remove lumps. Cook over medium heat, whisking continually, until it begins to thicken. Stirring the polenta constantly will prevent it from spattering, clumping, and other forms of disorderly conduct.
3. Stir in the margarine and allow it to melt. Once it has melted, mix it in well. Finally, add the nutritional yeast and salt. Stir the mixture until everything is well combined.
Serves 4-6; 30 minutes or
under! GF/Blue (according to the health guidelines in my books)
To serve creamy style:
If serving the polenta
immediately, it is delicious just plain. However, you can top it with tomato
sauce or soy cheese. If desired, you may add just a little more water to the
portion you will be eating as creamy polenta. If you are reserving some polenta
to make “firm style,” do not add any extra water to that part.
To serve firm style:
Option 1: Place the cooked, warm polenta in plastic wrap and roll it up into a
log formation (like you see in
stores). After it has chilled in the fridge for several hours (or overnight)
and become firm, it can then be cut into rounds. Sauté the firm polenta rounds
in a little oil or margarine over medium heat until golden on both sides (about
3-5 minutes on each side).
Option 2: You can press the creamy polenta into a pan. Cover and refrigerate
for several hours (or
overnight). Once it has chilled and become firm, you can cut it into squares (or fun shapes using
cookie cutters). Finally, pan-fry the shapes in a little oil or margarine until golden on both sides.
