Creamy & Comforting Polenta
Ingredients
For the Stove Top and for the InstantPot
- 4 cups water
- 3/4 teaspoon sea salt
- 1/4 teaspoon Herbamare Herbed Sea Salt (or other seasoned salt)
- 1/4 teaspoon ground cumin
- 1 cup Giusto’s Organic Gourmet Cornmeal Polenta
- Topping suggestions
- Avocado chunks
- Nutritional Yeast
- Hemp Seeds
- Ume Plum Vinegar
- Genesis Kitchen’s Milanese Gremolata Olive Oil
- Black Pepper
Directions
Stove Top Version
- Bring water and both salts to a boil.
- Add polenta steadily, stirring constantly and vigorously using a whisk.
- Reduce heat and continue stirring for about 5 minutes.
- Reduce to the lowest heat and place a lid on it for another 5 minutes.
- Turn heat off and let it “bloom” while it sits another 5 minutes with the lid on. It will thicken.
- Remove the lid and use a spoon to give it another vigorous stir.
- If it’s too thick, add a little hot water. If it’s not thick enough, place the lid on and let it sit, off the heat, for another 5 minutes.
- Dish up and top with your favorite flavors.
InstantPot version
- Place all of the ingredients in the InstantPot and vigorously whisk together for a good minute. This will encourage the corn to begin absorbing the water — wake it up. Stir in some love.
- Put the lid in place and close it. Press the “Porridge” button and set the timer for 8 minutes. (Be sure the “keep warm” button is not on.)
- When it beeps, wait for 10 minutes then manually release the pressure. Give it a stir. If it’s too thick, add a little hot water. If it’s not thick enough, place the lid on and let it sit for another 5 minutes.
Dish up and top with your favorite flavors.
Recipe Note
I’m a Southern girl. A fifth-generation Cajun actually. I grew up on Grits. Then I discovered Polenta. Well, turns out there’s really not a difference except Polenta is Italian and Grits is Southern. Also, the color of the corn is different. I make my Polenta like Grits. Creamy and comforting. The toppings are endless and you should just experiment once you have the basic dish. My favorite toppings are chunks of avocado, nutritional yeast, Ume Plum Vinegar, and hemp seeds. I like it for breakfast. That’s what we do in the south. If you have an InstantPot I have included the nuances here.
Follow the InstantPot instructions carefully. I have gotten the BURN indicator enough to know how NOT to cook it and the way presented here will yield an exceptional dish of “creamy and comfort.”
The instructions on Polenta packaging usually suggest a 3:1, water to Polenta, but I use a 4:1 ratio. Otherwise it’s chewy. I like creamy.
Chilled leftovers can be sliced and fried. Or added as a layer in veggie lasagna. Or heat it up again to the creamy warm dish, adding a little water or coconut milk. It’s the dish that just keeps on giving. If a friend stops by for comfort and I have Polenta, I make them a dish and they always feel better.
It’s nice to have a stash of Eden Foods Ume Plum Vinegar in your cupboard to use for a lot of things. It’s salty in an umami way, brothy and grounding. I use it on salads and rarely need any other dressing. It only takes a drop or two per serving. Umeboshi plums have been used for over 2,000 years in China and over 1,000 years in Japan. They were especially valued for their ability to strengthen digestion. Umeboshi were traditionally used to stimulate appetite, help the body maintain the proper acid/alkaline balance, and restore
