Thursday, May 13, 2010

Polenta me Please!

MMMM....Polenta. Even the word brings me comfort. When you can make one as hardy as my recipe, you will need nothing else but your friends. It is a great meatless meal and it's quite delicious!
Here is the recipe:

Black bean, Tomato Basil Polenta

4 cups Stone-ground Cornmeal
6-7 cups Water
2 tsp Salt
1 cup Parmesan Cheese
1/2 Onion,finely chopped
fresh Basil leaves or 1 tsp dried
2 cups Black beans
2 Tomatoes, chopped

In a bowl, measure out 4 cups cornmeal set aside. In large pot, bring 6 cups of water and salt to a boil. slowly add cornmeal, stirring constantly with a whisk. (add the last cup of water, if it is getting hard to stir) Lower heat and continue to stir until liquid is reduced and polenta is thick and it comes away from the sides of the pot.

Stir in cheese, black beans, tomatoes, onions and basil.

Pour into a buttered 9 x 13 dish. Bake at 300 degrees for 60-90 minutes till set.

I like to serve this with a nice salad and warm tomato sauce poured over the polenta!
So easy and SO good!

Nutrtional Tips:

Stone-ground cornmeal keeps more of the corn's hull and germ, which contain more fiber and nutrients, like Vit E! Keep your Stone-ground corn in the refrigerator to keep it fresher longer and to protect its nutrients.

I like to use Bob's Red Mill 100% Whole-Grain Cornmeal.

Stone-ground Cornmeal is an excellent source of iron, magnesium, and phosphorus, zinc, copper, thiamin, riboflavin, niacin, and vitamin B-6. All very important elements to protect our bodies and build a foundation of good health!

From my DandelionHeart to Yours,
Eat Well!