Polenta is made out of course or finely ground yellow or white cornmeal. It was formerly known as a peasant food, but now has become rather an upscale meal. Many restaurants are serving it, and you can also find pre-made polenta in grocery stores.
Depending on how it's prepared, polenta can range from a spoonable mush like corn grits, to a thicker pancake-type consistency that is often grilled.
Cornmeal is an excellent source of iron, magnesium, phosphorus, zinc, copper, thiamine (Vitamin B1), riboflavin (Vitamin B2), niacin (Vitamin B3) and Vitamin B6. With all this goodness, it's definitely good for you.
My favorite kind of polenta is the thicker kind because, similarly to pasta, it has a pretty bland flavor, so you can flavor it up in millions of ways.
Want to know how I make it? Then
- You can buy the pre-made polenta that comes in a tube (it's either refrigerated and found near the tofu, or not refrigerated and found near the pasta).
- Slice it up and place it in a pan with a little bit of olive oil. You can sauté some mushrooms and peppers along with it.
- After it's slightly brown and the edges have hardened, place it on a plate and top with the sautéed veggies, fresh basil, sliced tomatoes, and mozzarella. It's so delicious.