Are you familiar with Polenta?
Dish of boiled yellow cornmeal super rich in vitamins, minerals and protein. Polenta contains both protein and fiber to feel full. It may be served as a warm main or side dish, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Used in a variety of recipes, from bread to desserts. From my childhood to the present day polenta is once in a while part of my menu. At my grandmother’s home we would usually eat it as a hot porridge style with meat and tomato based sauce. My favourite version is polenta with brodet (fish stew sauce) and my daughter’s favorite is “pizza-polenta” – cooked first then baked with a cheese, fresh tomatoes, oregano and drizzled with the olive oil. .
Here is the recipe for quick light dinner, polenta with salt, rosemary, comte cheese and fig 😉
Cook polenta ( best is follow the instructions on the box of polenta you bought in your food store).
Bring 2 cups of water and 1 cup of milk ( to get a creamy texture), slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. Add some cheese, the polenta should be creamy. Turn off the heat and whisk the olive oil and sea salt. Place polenta in a bowl, and after cooling for an hour in the fridge add 1 fresh fig, grated parmigiano cheese, and a bit more extra virgin olive oil @figura and sprinkled with a flower of salt and red pepper flakes. And wow this cheesy – creamy cold polenta ball is light and tasty vegetarian lunch or side dish.