Pass the Polenta

DSC_0047

Apparently there’s a lot of negative press surrounding polenta, something about it being a weird texture, something else about having to stir it constantly, and something crazy about lack of flavor.

Well, I’m here to tell you: don’t listen to the haters! They don’t know what they’re talkin’ about. Polenta can have the creamiest texture, its certainly not any fussier than rice or quinoa, and by golly, if it isn’t more flavorful and delicious because it’s grown all over the country!

It’s interesting, so many people are readily jumping on the organic, local, heirloom bandwagon for their fruits & vegetables…but why don’t we think the same way for our grains? Or our beans, nuts, seeds, oils, etc….but that will be for another post!

I bought some locally-grown, freshly-milled polenta at a farmer’s market, though you can also get it online – and gosh darn, if it wasn’t the most flavorful grain dish I’ve ever had! Yes! I’m including ALL grains! Ever!

And simple. Without further adieu:

Creamy Squash Polenta

If you want to try a bit fancier, though not really complicated recipe – try this one. Basically it enables you to make creamy polenta hours before you want to serve it, and then let it sit, undisturbed, becoming creamier & richer. Can’t complain too much about that…

And the really great thing about polenta, is that it makes wonderful leftovers. It’ll harden up in a few hours and then you can serve it cold or fried, or some other creative way that I don’t know yet. For me, I gave it a little pan fry and then made a sun-dried tomato pesto for the top. Yum.

So get on the polenta bandwagon! Support your local grain farmer – and avoid those pesky GMOs! And enjoy some truly delicious, nutritious (dietary fiber, zinc, iron, magnesium and lots of beta-carotene) meals!!

Advertisements