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I wrote another post about grits, and how much I love them. Grits may in fact, be one of the only things I miss about living in the south.No offense to the south; I'm just not “southern.” It's a whole 'nother culture down there.
When I moved away from the South, there were a couple of things I missed a lot: Auburn Football (War Eagle!) and grits.I didn't understand how grits could be such a big part of one place and be completely absent from another place - namely California.
Then I realized they weren't absent. They were just called something else.
Polenta.
So polenta is yellow, but it's grits.
The only real difference is the way it's prepared (but the starting grain: cornmeal, is the same).So once I had my grits fix, I decided to try polenta made as polenta.
It's made a little differently, and the results are different too. Grits are a savory breakfast cereal-type side, and polenta is made into something a bit harder, and can be a base for (usually Mexican) dishes.
It has a great corn flavor, and lots of dishes taste great over polenta, from beef stew to chicken curry.
Another bonus is that it's made with broth, and I'm always looking for ways to get more broth into my diet!Added bonus: it's super easy to make, especially in VitaClay!
So give polenta a try, and mix it up with your next meal!
Ingredients:
Directions:
This is probably the best polenta I have ever made. I made it with plain water, not the broth, but it was so smooth and absolutely delicious.
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Janet
March 08, 2021
Polenta is an Italian dish. I think mainly Northern Italy but most of Italy eats it. My family has been making it for ages. We make the polenta, then add double-cream cheese in between, and short rib (or beef) tomato gravy, topped with Parmesan or similar grated cheese, and lastly give it a quick heat in oven to melt the cheeses more and brown it a little on top. My mom used to fry leftover polenta with garlic and sometimes add a scrambled egg.