Polenta is a traditional Italian cornmeal, porridge, sometimes served soft, and sometimes allowed to set overnight, as it is here. Complement with savory toppings such as Succulent Ratatouille or the beans of your choice.
3 cups water
1/2 teaspoon salt
1 cup whole grain cornmeal
- Spray an 8-inch-square pan with cooking spray. Bring 2 cups of the water and the salt to a boil in a medium saucepan. In a small bowl, whisk together the remaining 1 cup water with the cornmeal, and stir into the boiling water. Reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally. Pour the polenta into prepared dish, cover, and refrigerate overnight. Cut into 8 pieces.
- Spray a large skillet with cooking spray and heat over medium-low heat. Add the polenta pieces and cook for 15 minutes on each side. Serve hot as a side dish or with toppings.
|Total time||23 hours 35 min|
|Cook||23 hours 30 min|
Serving Size: 1/8 of an 8-inch-square baking dish
Polenta is really just a base for a meal. Because it is a lower glycemic alternative to pasta, whole grain polenta is perfect for those that have diabetes. Be sure to top it off with fiber filled dishes. Stews, chilis, and sautees are all great options.