Curried polenta

Polenta as we know it dates back to the age of Columbus, when the European explorer returned from America bearing corn, or maize, today widely used for purposes other than nutrition. Before that, the plant was unknown in Europe. Columbus informed Europeans that the Native Americans made the dish by adding water to cornmeal and serving it with various sauces, cheeses, and fresh meat.

Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working-class families—a simple yet satisfying dish. Traditionally, polenta was poured in the middle of a large wooden board where it would cool and harden., and cut into portions with string.

I grew up eating polenta, and to be honest, I like it more than bread- I know, I am a weirdo!

Today I present my version of a curried polenta. Don't underestimate the healing power of spices and the flavor upgrade.

RECIPE

Ingredients

1 cup organic polenta (gluten-free)

3 cups water

2 Tbsp olive oil

1 tsp salt

1 tsp curry powder (mild or spicy)

Instructions 

• Add the water and the polenta grits to a pot, and whisk everything well to dissolve all clumps;

• Add the salt, oil, and curry powder, and keep whisking;

• Simmer for 15 min on low and constantly stir until it becomes the consistency of a thick porridge;

• Pour the polenta into a bowl or a vessel of your desired shape;

• Polenta can be eaten hot or cold, depending on your preference;

• When cold, cut into slices and roast in a pan for a crunchy texture. Use instead of bread.

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana