Polenta with vegetables

Polenta is a corn-meal porridge. You can top polenta with anything you like which makes it a delicious options for breakfast, lunch and even dinner.

Polenta is identified as a yellow corn-meal. The way it’s process produces a more whole form of what many know as grits and contains 6 g of fiber. ( The most popular form of grits only have .7 g – yet I believe there is a white corn that can be used to create white polenta “grits” which reserves the whole kernels.

If cooking on the stove-top it takes about 30 minutes. Use 1 cup of polenta to 6 cups of water.

But I prefer the much easier option of using an Instant Pot. This recipe makes 4 – 6 servings.

Ingredients:

  • 1 cup polenta
  • 6 cups water or broth

Vegetable Toppings:  (in photo)

  • `1 bell pepper
  • 2 stalks green onion
  • 8 ounces mushrooms
  • 4 ounces cherry tomatoes
  • 4 cups spinach
  • Salt, pepper and crushed red pepper (optional)

Directions: (for Instant Pot)

  1. Add polenta, water and sprinkle with a little salt (optional) into Instant Pot and stir.
  2. Cook for 10 minutes (manually set or use ‘Rice’ button).
  3. After time is up, Press ‘Cancel’ to switch to ‘Off’ and allow natural pressure release (usually 10/15 minutes).
  4. Stir to combine water and corn-meal. Using a whisk makes this easier.

Cooking Vegetables:

  1. Heat griddle or pan on stove-top.
  2. Add 1 tsp of oil and/or 2 TBS water to the pan.
  3. Add all vegetables except for spinach and stir-fry (stir-steam) until desired tenderness, sprinkle with seasonings of choice.
  4. Remove vegetables to a plate, turn off heat, add spinach and allow to wilt. (Adding a bit of water to create steam will help spinach wilt.)

Serve by adding polenta to a dish and topping with the vegetables.

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