Savoring My Plants Cooked Polenta Feast

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“Feast” means something that gives unusual or abundant enjoyment

I literally threw this meal together one day just before dinner with no plan whatsoever. We had a guest that day and time had just gotten away from me. Before I knew it, dinnertime was fast approaching and hunger filled the air. I needed to come up with something quick. I opened up the fridge, got out a few items on the shelves and starting chopping, blending and cooking my way into this warm and radiant bowl of goodness.

When I presented these impromptu bowls to hubby and guest, I saw faces with expressions of gratitude and delight. As we enjoyed our modest fare, I heard slurping and oohing until the bowls were licked clean. I was reminded once again that simple and quick can be fantastically good Cucumber Pasta with Creamy Kale Sauce and Parmesan Cheese.

I first starting preparing these types of balanced bowls eons before I realized what a great concept it really was. I had always been super busy with both career and assorted volunteer efforts and didn’t have the time (or inclination) for long drawn out meal prep. So I maintained a steady supply of assorted healthy quick-fix items which kept my culinary life minimal but my meals interesting and abundant. One of those staple ingredients is a lifelong favorite; Polenta. As you already know My Simple and Tasty Raw Polenta Lunch I have a long history with this amazing food.

Corn Polenta is an age-old corn dish that was introduced into Europe around 1650. Before that Polenta (from Latin “pulmentum”) was usually made with spelt, wheat, millet, or chickpea, and sometimes barley. The grain was mixed with water to form a paste that was then cooked on a hot stone. It was in some ways the first bread, pre-dating even leavened bread. Corn Polenta was considered peasant food and many frugal Europeans relied heavily on it for centuries. Today it’s prepared in fine restaurants all over the world, and graces tables from all walks of life. I call it my fast food because it takes little effort to prepare, is so versatile, and satisfies the heck out of me.

Polenta can be made with corn meal or corn grits. The main difference between them is how fine the meal is, how it’s processed, and what type of corn is used. Southerners call it “grits” or “hominy”. This is usually made from finely ground white corn, and tends to yield a smoother and mushier consistency, more like creamy cereal. Italians call their Polenta “Italian grits”. This is usually made from yellow corn and is ground more coarsely. For this recipe I used the Italian style corn grits.

The actual prep time was less than 30 minutes. Whipped up my home-made sour crème, chopped then roasted some of the veggies, cooked up the polenta, and before I knew it my fabulous warm meal was sitting in serving bowls. For the final touch I added some pre-cooked black beans. The more the merrier. Not only was it easy to make, but you can use just about any combination of ingredients you want. I loved this particular grouping for it’s nutritional balance, vivid colors and great flavor. Okay, so I also happen to have these items on hand. A perfect scour-your-frig meal for quick and casual dining or anytime hunger strikes. Don’t be shy about serving this to meat lovers; it’s a great accompaniment and of course, makes a supremely satisfying entree by itself. I hope you enjoy it.

This recipe is dairy and gluten-free, and serves 2 – 4 persons.

Savoring My Plants Cooked Polenta Feast

I usually make the So Easy Sour Crème at least one hour beforehand since it should be chilled for best results. I prepare the red bell peppers after I start cooking the polenta so that they are served immediately when done.

Polenta:

Adding Non-Dairy Whipped Butter will make the polenta creamier and richer but it’s purely optional. This recipe yields a fairly thick polenta with lots of texture which is how I personally like it. You can add a little more water during cooking to thin the polenta if you want.

• 4 cups hot water
• 1 3/4 cups organic polenta (yellow corn grits)
• 1 – 2 Tbsp Whipped Butter or cashew butter or other butter substitute of choice (optional for extra creaminess)
• 2 Tbsp nutritional yeast (optional)
• 1/4 – 1/2 tsp ground white or black pepper

1. Add hot water to a 2 – 3 quart saucepan.
2. Bring to a boil.
3. Slowly pour in the dry polenta, whisking continuously to avoid clumping. Keep whisking until the mixture comes to a boil and has begun to thicken.
4. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally to avoid burning on the bottom of the pot.
5. When ready, remove from the burner.
6. Serve when the roasted bell peppers are ready.
7. Yields about 4 1/2 cups.
8. Can be stored refrigerated up to 5 days.

Roasted Bell Peppers:

• 3 cups thinly sliced assorted bell peppers
• extra virgin olive oil or other oil of choice to drizzle (optional)
• ground paprika or smoked paprika or chili pepper
• sea salt to taste

1. Add thinly sliced bell peppers to a greased baking pan.
2. Drizzle with extra virgin olive oil and gently toss.
3. Distribute peppers evenly around the baking pan then dust with the seasoning.
4. Broil at 350 degrees for 20 – 30 minutes or until soft.
5. Remove and serve immediately.
6. Can be stored refrigerated up to 5 days.

So Easy Sour Crème:

• 2 cups raw cashews
• 1 – 1 1/2 cups water water depending on how thick you want it
• 3 Tbsp fresh lemon juice
• 1 1/2 tsp apple cider vinegar
• 1/2 tsp sea salt or to taste

1. Add all ingredients to a high-speed blender.
2. Start out slow, gradually building up speed until you are blending at high-speed. Blend until the mixture is thick and creamy. If it’s too thick, add just enough water to continue blending
3. Remove and chill for at least one hour before serving for best results.
4. Yields about 2 cups.
5. Can be stored refrigerated up to 5 days.

Extras:

• 1 16 oz. can of black beans or other bean/legume of choice, drained and rinsed well
• 1 cucumber, diced
• 1/2 cup finely chopped fresh herbs (I used dill, cilantro and parsley)
• extra virgin olive oil or other oil of choice for drizzling
• sea salt
• minced dried chili peppers or other pepper of choice to taste

To Assemble:

1. Spoon a good helping of Polenta into each serving bowl.
2. Add the Roasted Bell Peppers and Extras.
3. Garnish with So Easy Sour Crème.
4. Serve and enjoy.