Polenta
Polenta is a pure dried corn meal used in countries right around the world from Italy to Mexico. It is useful as it:
is beneficial for those people who have to avoid wheat in their diet;
has long-lasting carbohydrates, fibre, vitamins and minerals; and
is a cereal product and so is low in fat.
Polenta is merely a form of coarsely ground corn. Corn meal can be substituted for polenta as the two products are virtually identical. To be able to enjoy the benefits of polenta it is necessary to prepare and cook it in an interesting and tasty way. Rosemary Stanton has some tips on cooking and serving polenta.
How to cook polenta
Ingredients
- 1 cup polenta
- 5 cups boiling water
- salt to taste
- parmesan cheese, grated
- butter for greasing pan
- olive oil
Method
Before boiling the water grease the saucepan with a little bit of butter to prevent the polenta from sticking to the pan. Boil the water and slowly add the polenta to the boiling water, stirring continuously for the first 10 minutes. Use a long handled wooden spoon because the polenta can splatter. Cook the polenta for about 25 minutes.
Note: It will seem that the polenta is cooked long before the 25 minutes has elapsed but it must continue cooking. If it is undercooked it will be heavy and grainy.
Add salt to taste and some parmesan cheese for extra flavour.
Serving suggestions: Polenta can be served in a creamy dollop with some meat and vegetables in the same way you would serve potato, pasta or rice. Alternatively pour the creamy mixture into a baking tray brushed with olive oil. Let it get cold and it will become solid. It can then be cut up in whatever shape you like and either fried, grilled or barbecued until it’s nice and brown. Rosemary suggests serving the fried polenta with some fried eggplant and capsicum.
Tip: Don’t turn the polenta until it’s fully brown on one side and it will then form a nice crisp crust.
Availability
Polenta is available in supermarkets around Australia. Cost from $1.40 for a 500g packet.
Further information
For more of Rosemary Stanton’s advice on food and nutrition consult:
Rosemary Stanton’s Complete Book of Food and Nutrition (Simon & Schuster, revised edition, 1995, rrp $29.95); or
The Good Gut Cookbook by Rosemary Stanton, (HarperCollins Publishers, revised edition, 1998, rrp $19.95).