3 C Water (H20)
1/2 tsp salt
1 C cornmeal (I used yellow cornmeal that you find in the Hispanic aisle of your supermarket)
1 Tbl butter (optional)
First,pour the cornmeal and 2 cups of the cold water into a large bowl. Whisk it so there are no lumps.
Next, pour the remaining 4 cups of water and the salt into a pot, and bring to a boil.
Stir the Polenta
Now, gradually stir in the polenta and cold water mixture.
Let the polenta and water simmer gently. Stir frequently, so there’s no sticking. It will take about 30 minutes until it’s very thick.
At the end, mix in the butter.
Pour the Polenta Into a Buttered Bowl
Butter a bowl for the polenta to cool. The polenta will take shape of the bowl after sitting for about 10 minutes. Once it’s set, invert the polenta onto a flat plate.
As you can see above, I used a loaf pan to cool my polenta. Worked great!
Next, while my polenta was cooling, I cut:
- 1/2 zucchini, thinly cut lengthwise
- 1/2 yellow squash, thinly cut lengthwise
- 1 small eggplant, thinly cut lengthwise
- small handfull of frozen, sliced bell pepper (so great to have on hand)
- 1 Can of Stewed tomatoes in Oregano, Basil, and Olive Oil
- pinch of Salt, Cracked Pepper and Italian Seasoning Blend
And… to flavor the whole shibang (as polenta is bland by itself)… about a 1/2 tsp of sugar (just popped into my head, but turned out awesome)
Simmered mixture about 15 minutes
I sliced my polenta into 1 inch thick slices and fried them in about 2 Tbl spoons of Olive Oil. For about 2-3 minutes each side. Put on a plate. Topped with Vege mixture. And let me tell you… I understand why Italians love Polenta & tomatoes! The mixture is wonderful! Even my non-vege eating husband (complete steak & potato man) liked it. That’s hard to top.
I hope you enjoy this recipe. Simple, quick & can be put together in no time.
PS – I know the boxed macaroni and cheese isn’t too appealing, but it was my daughter’s choice for dinner. She’s 7. : )