How To Cook Polenta

How To Cook Polenta

How To Cook Polenta

Polenta is a type of maize porridge made from ground yellow or white cornmeal (ground maize). The coarseness of the grind can vary depending on the dish and the region. Grits, for instance, which are popular in the Southern USA are made from a more coarsely ground corn meal.

Originally polenta was a rather bland peasant food, a type of corn mush, commonly eaten since Roman times. But recently polenta has been popularized in more exciting and tasty recipes which make use of fried or grilled polenta combined with cheeses and tomato sauces.

Ingredients:
3 cups instant polenta (G.M.O. free)
8 cups water
2 T olive oil
salt

Instructions:

Cooking Polenta

Cooking Polenta

In a large pot add the water, a generous amount of salt and olive oil. Bring to a boil and let the water boil for a couple of minutes.

Remove the pot from the heat and quickly pour in all the polenta, stirring continuously with a wooden spoon.

Put the pot back on the stove and cook for 5-6 minutes on medium-high heat, stirring constantly.

Turn the heat off and let sit for 1 minute. Your polenta is now ready for use, or eating.

For a softer or firmer polenta add more or less water.

Serves 5-6.

Cautions:
Corn is such a delicious and versatile wheat-free grain alternative that you might be tempted to rely on it as a staple food. Unfortunately, too much reliance on corn as a staple can cause a vitamin deficiency disease called Pellagra.

Corn is a poor source of niacin (vitamin B3) and tryptophan which can cause your body to become deficient in these two essential nutrients if you don’t have a balanced diet. Take care to balance your corn intake with proteins a variety of sources, such as beans, and make sure you have an otherwise balance and varied diet.

DISCLAIMER: The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products and information mentioned on this site are not intended to diagnose, treat, cure, or prevent any disease. The information and statements found here are for education purposes only and are not intended to replace the advice of your medical professional.

9 Responses to “How To Cook Polenta”

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    • Donna says:

      Hi Rudy, I think you are so right in what you say! I don’t have IBS but I have had digestive problems my whole life, and I can just imagine how difficult IBS must be. Your advice about following diets you read about on the web is good. I would extend that to every form of media including to books in print, and for every kind of diet, as well as general information like what foods are good for us and what are not. All these factors that affect consumer choices make someone money (or not), and whenever that’s the case you have to do some due diligence, because there is a lot of marketing and propaganda that’s being passed off as fact or research (that’s been the case at least since the 1950s). I think the key is exactly what you say, that we are each unique, not just our personalities but our bodies as well. Research is great, I place a lot of value in it, and it’s often where I start my journey in learning more or solving a problem. The most important thing is to understand and listen to your body.

  1. I had no idea what Polenta was until I read your blog. I am going to try your recipe to compliment a fish dish I am preparing

  2. Corn is suggested for people with celiac disease, because it is about the only grain that doesn’t contain gluten, but little do people realize that corn is universally contaminated with mycotoxins, so over-consumption may really instigate the disease. Check out the article by Dr. Mercola at
    http://articles.mercola.com/sites/articles/archive/2003/09/13/inflammatory-bowel-disease.aspx, or get the book by Doug Kaufman and Dr.David Holland “The Fungus Link”

  3. Brian says:

    Thanks for the great recipe. Corn polenta has no been eaten quite as long as is stated in the recipe. The ancient Romans had no maize(corn)! They did love other boiled grain porridges. I wonder if the word Polenta refers to the cooking process or the grain itself? Food history, so many questions!
    Be Well,
    Brian

  4. Roy Leff says:

    Has anyone tried to make polenta in the microwave? If you were sucessful please tell me your secret.

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