Long before it became fashionable, I was a fan of grits. Some people find them boring. To me, they’re homey comfort food and have a use far beyond adorning a platter of bacon and eggs. Grits are also called polenta in Italian, which has a nicer ring to it. I serve polenta instead of potatoes, rice, or noodles, nestling it under chicken cacciatore, chicken fricassee, gravy, ossu bucco. Polenta makes a great bed for Peperonata (see photo at right), and so on.
Polenta makes a great bed for Peperonata
The problem is that most polentas (except the instant version) require standing over the cooktop while stirring the polenta and trying to control the inevitable splatters. My easy version is faster and eliminates the mess by cooking the polenta in a microwave oven. Be sure to use a microwave-safe, extra-large bowl to avoid boil-overs. This technique frees you to do other things while the polenta cooks so it is also a real time-saver.
Uncooked gluten-free corn grits from Bob’s Red Mill
I use the corn grits from Bob’s Red Mill (see photo at left) because they are gluten-free, have a terrific flavor, and are a gorgeous yellow color. And that color just makes any dish look prettier and more inviting. Some people like to cook it in half milk and half water for a creamier polenta. And, whisking a little Parmesan cheese in just before serving is also a delectable idea.
Easy Polenta in a Microwave Oven
adapted with permission from Gluten-Free 101: Easy Basic Dishes without Wheat by Carol Fenster
This is the way I always make my polenta and it is virtually fail-proof and mess-free. I prefer to use broth because it heightens the polenta flavor, but darker-colored broths will diminish the polenta’s beautiful yellow color. If you use water you may need a little more salt.
1 cup Bob’s Red Mill GF yellow corn grits
4 cups GF chicken or vegetable broth or cold water or some of each
1 tablespoon butter or buttery spread
1/4 cup grated Parmesan or soy Parmesan
1/2 teaspoon salt, or to taste
[1] Combine all ingredients in a large, microwave-safe bowl. (I use an 8-cup glass Pyrex measuring cup, big enough to prevent boil-overs.) Lay a sheet of wax paper over the bowl and cook in the microwave oven on High power in 10-minute increments, whisking between each increment, to reach the desired consistency.
[2] Cooking times may vary depending on your microwave; mine takes two 10-minute periods for a total of 20 minutes. Serve immediately for hot, soft polenta. It sets up as it cools and becomes thicker so don’t let it sit too long before serving. If poured into a pan and chilled, it becomes firm and can be cut into squares and rounds. Makes about 3 cups, 4 servings (3/4 cup each) as a side dish.
Other Uses for Polenta
Polenta is one of the easiest gluten-free recipes ever, so don’t limit polenta to savory dishes. Cook some up for breakfast and eat it as porridge, drizzled with honey or syrup. Or, make a quick, easy hot Indian pudding by stirring in molasses, a little butter, and spices such as cinnamon, cloves, ginger, and nutmeg. Sweeten to taste, heat, and eat for breakfast or dessert. The traditional Indian pudding is baked with eggs, like a custard but this quick version is a good stand-in when you’re pressed for time. If you want the real Indian Pudding recipe, find it in my book, 1,000 Gluten-Free Recipes. Enjoy!
