Polenta AKA Fancy Grits

I'm a huge fan of grits. I've never been to the south but I hear its very popular down there. I first had it in a diner and have loved it ever since. it was great for breakfast but it seems like it could be great for any mean. It is great substitute for pasta for people like my nephew who are allergic to wheat.




Polenta is a creamy corn porridge made out of hominy. The hard corn used to make most cornmeal.

In its simplest form you all you need is water and cornmeal any kind will do. Add them together and boil till smooth. Its filling if not super tasty. Here is the recipe I use with stuff I always keep around.

Parmesan Polenta

1 c water
1/3 tsp salt (pinch)
2 cups chicken broth (not the low sodium kind)
2 cups course cornmeal
1/4c shredded Parmesan cheese.(get a good one otherwise your polenta will be oily.
pepper to taste.

Bring the liquids to a boil and slowly add the cornmeal whisking continuously to prevent clumps. Add salt.
Stir occasionally and cook for 30-45 minutes. It should be smooth and not gritty at all.
Add cheese and pepper while its hot so the cheese will melt. And you're done.
Serve as a side with fried chicken, steak, frozen veggies, or even left over Chinese food. It can be used in place of Rice or pasta in almost any dish.



If you let it cool it will set up into a solid mass. Similar to the way rice does though without the air to make it fall apart easily. You can use this to your advantage. WHile hot you could poor it into molds or if you let it cool you can use cookie cutters to cut out shapes. You can them microwave, pan fry, or deep fry them like is popular in Italy.



Enjoy!