So, who here has made polenta before?  Who here has tasted polenta before??  Polenta is kind of like grits, only the corn grain is different.  It is usually presented differently.  The polenta is made and then it is poured into a pan, cooled and cut in slices.  You can also find them in tubes for round slices.  It is super easy to make if you stick it in a crockpot for a few hours.  You don’t have to sit and stir it and watch it constantly on the stove.  Once it is done, you can serve it with any pasta sauce as a substitute for noodles or use it as a base like crust for a pizza.  There are so many ways you can make it and serve it!

7 cups hot water
2 cups polenta or coarse-ground yellow cornmeal
2 TBSP extra virgin olive oil
2 tsp salt
1/2 tsp black pepper
3 cups cheddar cheese (12 ounces)

Put everything in the crockpot, mix up really well and turn it on high.  After 1 1/2 hours start stirring every 15 minutes to get it all mixed together nicely.  It will start to firm up around hour 2 – 2.5, and it should be done.  Pour into a greased jellyroll pan and cool, or serve with a sauce.  Once cooled, cut into serving size wedges.  I usually wrap enough for a meal in saran wrap and freeze.  I get about 2-3 meals out of a pot.  When ready to serve, you can just brush with olive oil and grill.

I made this last night with a simple sauce (really…it’s simple!). 

4 cloves minced garlic
1-2 TBSP olive oil
3 seeded and diced tomatoes
1 red pepper, diced
1 package sliced mushrooms
2-3 TBSP Balsamic vinegar
Sea salt to taste
Basil, Oregano and Parsley (see those cubes down below? Those are my frozen herbs from this summer.)

Saute everything together and reduce down, about 20 minutes or so.  Put on top of grilled  or broiled polenta and top with some cheese (I used Parmesan and mozzarella).  Enjoy!