Polenta is made from ground cornmeal and comes from Italy where it is common, comforting, and inexpensive. Ancient Harvest has a convenient solution to easily enjoy polenta. Their Non-GMO polenta is precooked and ready-to-eat and is a great alternative for making pizza bites.
Polenta “French Toast” Rounds with Quick Berry Compote
2 cups fresh or frozen mixed berries
2 tablespoons orange juice
2 teaspoons lemon zest
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1 tablespoon vegan butter
1 tube Ancient Harvest™ ready-to-eat polenta Traditional variety
Approximately 1/3 cup quinoa flour
Optional: maple syrup and powdered sugar, to serve
Prepare the compote: place fruit, juice, lemon zest, honey, and cinnamon in a small saucepan and bring to bubbling over medium heat. Break up fruit slightly with a spoon or masher. Reduce heat and let simmer while preparing polenta, approximately 10 minutes.
Melt butter in a large skillet over medium heat.
Place quinoa flour in a bowl and coat polenta rounds before adding to skillet. Cook rounds until golden brown and lightly crisped, approximately 2 minutes per side. Spray lightly with cooking spray as needed to keep rounds from sticking to the pan. Serve with compote and additional toppings as desired.
Curried Vegetable Polenta Kabobs
8 ounces Ancient Harvest Polenta
1 small zucchini
½ medium red onion
1 dozen cherry tomatoes
1 red pepper
2 tablespoons olive oil
1 tablespoon good curry powder
Cilantro, to serve
Limes, to serve
If using wood skewers, soak an hour before preparing.
Cut polenta into rough, 1? square cubes- you will want about 12 cubes. Set aside.
Cut the zucchini in half lengthwise and cut eat side into ½” half moons. Cut onions and peppers into roughly the same size pieces and place in a bowl with the cherry tomatoes. Add olive oil and curry powder, stirring until well combined.
Light grill to a medium heat.
Alternate threading the vegetables and polenta on the skewers until skewers are full. Brush any leftover curry mixture over the vegetables and polenta. Place skewers on a well oiled grill pan or piece of foil and transfer to hot grill. Cook on each side for 2 to 3 minutes until vegetables and polenta are lightly charring. Serve with a sprinkle of cilantro and a side of limes