Polenta Squares and Slow cooked beans
Polenta is boiled cornmeal. Some polenta recipes call for just cornmeal and water.
The recipe I use most often is adapted from a Betty Crocker recipe.
- 2 cups cornmeal
- 2 cups of veggie broth, chicken broth or water
- 6 cups of boiling water
- 1 tsp of salt
Because I am using this polenta with a meal that needs a little sweet to go with the salty I am adding
- 1/3 cup of sugar, honey or agave
if you want the polenta to be more savory you could add
- 4 TBSP of Parmesan cheese
Add stock, water, salt and cornmeal to a large pot, stirring constantly until the mixture thickens. Add sugar. Reduce heat and cover. Simmer, stirring occasionally, for 10 min. Remove from heat. The mixture will be thick. If you’re adding Parmesan cheese add it now. Pour mixture into a non-stick square pan.
Chill for at least 1 hour, or until firm.
Now to broil it for a nice, crisp outside. Set your oven to the broil setting. Cut polenta into squares., place on greased baking sheet and broil for 3 min on each side.
I placed the polenta on plates and poured the pinto beans over it.
I served the beans and polenta with a wedge salad.
We had leftover polenta so I poured Apricot-Orange Marmalade-y syrup over it and we ate that for desert.
The great thing about polenta is that it will absorb some of the flavor of what ever you pour over it.