Best Quinoa And Corn Grits Polenta Recipes

CREAMY CORN POLENTA

Steps:

• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

POLENTA WITH CORN

Steps:

• In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.

BAKED POLENTA OR GRITS

Steps:

• Preheat the oven to 375 degrees F.
• Whisk cornmeal into water, and cook until thickened, about 5 minutes. Add corn, pepper, cheese, butter, and salt. Butter a 7 by 7-inch flameproof baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.
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QUINOA AND CORN GRITS POLENTA

Steps:

• Heat a sauce pan to medium high. Add the oil, let it heat up, then add the onion. Cook the onion until it is fragrant, then add the garlic.
• Reduce heat if necessary to cook until transparent, about 5 minutes. Add the water or milk and water.
• Stir once or twice and allow it to come to a boil. Add the polenta and quinoa, reduce the heat to medium low.
• Stir frequently until the quinoa is cooked and the mixture begins to pull away from the edges of the pot while stirring (about 15 minutes). Remove from heat and add salt and pepper, cheese and or sunflower seeds.
• At this point you can spread the polenta onto an oiled sheet pan and allow to cool until firm.
• Once cooled you can cut it into pieces and gently crisp it on a skillet in olive oil. You can also cover the cooled polenta with sauce, cheese and other toppings and bake in the oven.
• Or you can eat the polenta while it is still soft and hot with whatever toppings or accompaniments appeal to you.