What is Polenta? And what to do with it

Polenta french toast

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

INGREDIENTS

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
Cooking spray
1 tube Ancient Harvest™ ready-to-eat polenta Traditional variety
Approximately 1/3 cup quinoa flour

Optional: maple syrup and powdered sugar, to serve

DIRECTIONS

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 Kabob

Photo Credit: Naturally Ella

Curried Vegetable Polenta Kabobs

INGREDIENTS

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

DIRECTIONS

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

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