I’ve never made polenta before, so this is something of a test recipe. Since injuring my foot a few weeks ago (and having to be sedentary a whole lot as a result), I’ve been trying to eat much less than I normally would, as well as making an effort to cook new things when possible. It’s easy to get lethargic in the super hot weather, so my advice for those stuck on the injured list this summer: eat a lot of cold salads, fruit (especially berries), and stick with lighter starchy things– like this baked polenta recipe!
2 cups water
2 cups milk (or milk substitute)
1 cup coarsely ground yellow corn meal
1 teaspoon black pepper
Pinch of salt
Bring the milk and water to a boil in a large saucepan (watch that it doesn’t get too frothy and overflow). Stir in the corn meal and continue stirring on reduced heat until the mixture thickens (about 5-7 minutes). Remove from heat and stir in salt and pepper. Pour into a baking dish and refrigerate for about an hour or until the mixture sets. When ready to prepare, preheat oven to 350 degrees and cut the polenta into squares. Place squares on a baking sheet and bake for about 5-7 minutes on each side, or until golden brown. You can also pan fry the squares in a tablespoon of olive oil, about 7 minutes on each side.
You can basically mix the polenta with whatever veggie combination you like best. The photo above is sauteed onions, broccoli rabe, and orange bell peppers with fresh basil, black olives, and torn mozzarella sprinkled on top. Omit the cheese and use soy milk to keep it vegan.