Corn meal is something that I always have in my cupboard – but rarely ever use. I suppose because I never grew up using it. Down in the Southern states it is very common. Corn bread and corn grits are common uses for it. One way I have discovered to use corn meal is as polenta! Cooks up quickly in water – you can either keep it smooth and creamy or let it harden and slice it up. The possibilities are endless. The recipe I whipped up tasted similar to spaghetti but has a delightfully different texture!
I got an inspiration for a polenta dish from a diabetes support newsletter. I adapted it from there.
Polenta and Feta Side
Yield: 4 servings
4 cups of water
¼ teaspoon salt
1 cup yellow cornmeal
½ cup tomato sauce
2 teaspoon dried oregano
½ cup whole-kernel corn, drained
Sprinkle cayenne pepper
½ teaspoon hot pepper flakes
1/4 cup crumbled feta cheese
- In large pot, bring water and salt to a boil. Slowly add cornmeal into boiling water so that water does not stop boiling, stirring to keep smooth.
- Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff.
- Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes, and cayenne pepper.
- When cornmeal is stiff add in feta cheese and mix. Put half of polenta into a serving dish and top with the sauce.
- Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.
- Cut into squares and serve. Add parmesan cheese as desired.