Polenta Basics

Karissa's awesome post on roasted veggies and polenta made me think that we ought to have a post on polenta in general.  It's a great base for any number of healthy, comforting casseroles. It's also easy to make and a nice staple to have on hand if you have any gluten-sensitive friends and family coming over for dinner.

Ingredients:
1 C. cornmeal
3 C. liquid

I most often just use veggie broth for the liquid, but you can use your milk of choice or any combination of milk, water, and broth that suits your fancy.  You can also add whatever seasonings go with the meal you have in mind (some Italian seasonings to swing it that way, a can of diced green chilies and a half cup of shredded cheddar for a Tex-Mex vibe, etc.).  Something I like to do is add a few handfulls of fresh spinach toward the end of the stove top cooking time.

Process:
Boil the liquid and add the cornmeal.  Reduce the heat to medium high and stir often as the cornmeal absorbs the water and begins to thicken.  Once the mixture begins thickening, become more attentive in your stirring.  If you like soft polenta, you can stop and serve after just a few minutes.  I usually want mine much more firm, as the base for a casserole, so I continue cooking for 10-15 minutes, or until the polenta begins to form a ball (sort of like your homemade play dough would, if you know what I mean).

Now you're ready to top your polenta and serve (as you would with a stew or other hearty soup), or else place the polenta in a greased 8x8 pan and preheat your oven for whatever casserole you have in mind.

The baked polenta we make most often is a lasagna inspired dish.  Simply top the polenta with an already steamed bag of mixed veggies (we like the California mix of cauliflower, broccoli and carrots), then layer on a batch of spaghetti sauce and top with shredded mozzarella.  Bake for about 20 minutes and let set for five before dishing.

We also enjoy polenta topped with vegetarian chili and baked until bubbly.  There are really a ton of ways to use it though (including topped with fruit for breakfast)...the Internet is full of them.  Thanks for the delicious inspiration, Karissa!