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Polenta is a tasty and very filling alternative to pasta and a delicious gluten-free addition to your menu plan. It can be served in a variety of ways, baked, grilled, fried, or creamy. Numerous entrees can be prepared with Polenta as a base, try tomato sauce with vegan Parmesan cheese, Ratatouille, Tofu in Plum and Citrus Marinade with Plum-Ginger Chutney, or anything else you may desire, just let your imagination be your guide.


Fried Polenta

3 Tbsp vegan butter
2 cups gluten free corn grits/polenta
1 tsp sea salt
6 cups water

Bring the water and sea salt to a boil in a large, deep pot; gradually stir in the polenta.

Reduce the heat and simmer gently, for about 30 minutes, stirring frequently to prevent the mixture from sticking to the bottom of the pot, it will be very thick; use a long-handled spoon because the mixture pops and bubbles and can easily burn you.

Remove from the heat and stir in the butter.

Oil a glass 8 x 8 inch square pan, and spoon in the polenta, let sit for 10 minutes or refrigerate until ready to use. Cut the polenta into thick slices and either bake, grill, or fry it. Serve hot topped with your favorite toppings.


Ratatouille and Fried Polenta

Makes 6 Servings.