Rating
5
Average: 5 (3 votes)
Active time
45 minutes
Total time
45 minutes
Yield
4 generous servings
Ingredients

3 cups of water 

½ teaspoon salt

1 cup of dry whole grain polenta (whole grain yellow corn grits)

1 teaspoon of any dried spice of choice (sage, rosemary, thyme, tarragon, etc.)

1-2 tablespoons of oil or butter of choice (including vegan butter) 

 

Instructions
  1. Bring the water and salt to a boil in a saucepan.
  2. Slowly pour the polenta into the boiling water in a steady stream, stirring while you do so. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring.
  3. After 20 minutes of cooking, stir in the spices and oil. 
  4. Cook the polenta for an addtional 10 to 20 minutes, adding water as needed. Stir vigorously every 5 to 10 minutes, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes total for softer porridge-like polenta or 40 minutes for thicker polenta.
  5. Serve immediately, in a bowl topped with your favorite legumes, veggies and sauce! 

Note: Make sure to get whole grain polenta. If the package says “degerminated,” it’s not whole grain.

An Oldways recipe.

Yield: 4 generous servings

How'd it Taste?

walker
0
how many different types of grains are there in the world?
Caroline-WGC
0
Hi Walker – Our Whole Grains A to Z page (https://wholegrainscouncil.org/whole-grains-101/whole-grains-z) gives an overview of all the most common types of whole grains, though there are a huge number of varieties, strains, and subspecies within many of these categories. And of course, there is an equally diverse array of flavors, textures (and even colors) to explore as you add more of these grains to your repertoire.
yolk
5
walker
5
Kristin
5
Polenta is one of my favorite easy recipes to make. Delicious with cooked vegetables, some beans, a little soy milk, and some vegan butter (not a lot). My favorite brand is Bob's Redmill Yellow corn grits. Hearty and delicious. I sometimes add No Salt seasoning to limit the sodium content and keep a good flavor or season the vegetables and greens with Badia seasoning to enrich the dish. Southern woman and I have eaten grits since I was a child, but these are so much better than the soupy, white Quaker Grits I had as a child.

Review this Recipe