Polenta is a great base for a meal and it is really easy to make too. It is pure corn meal and is naturally gluten free. You can either make it thick and use it for polenta cakes, or change the proportions just a little and make it creamy like a porridge.
For this recipe I made it warm and creamy with shredded cheddar cheese, and topped it with oven roasted vegetables. It was so easy and so delicious! Perfect for a cold winter day.
First start your polenta:
* 4 cups of liquid to 1 cup of coarse polenta. (you can use broth, or half broth and half milk)
* Bring the liquid to a boil and slowly pour in the cornmeal polenta.
* Whisk it together and let it simmer gently for 30 – 40 minutes – stirring occasionally
While it is cooking:
Grate about 1/2 cup of cheese. (I used a nice aged cheddar).
Once the polenta is done stir the cheese into it. Then add 1/4 cup of creme fraiche (or sour cream) & 1 teas. of salt. and whisk it all together.
While the polenta is still simmering – decide what vegetables you want to use.
I had some leftover cooked yams from the night before, which I cut into pieces.
I also had some cherry tomatoes, red peppers, kale & red cabbage. I brushed them all with olive oil and roasted them in the oven until golden. (at 375 degrees) You can really roast any vegetable combinations you might have. Squash, broccoli or mushrooms would work very well too.
Pour the warm polenta into a serving dish and arrange your roasted vegetables on top. Drizzle with a little extra olive oil and add some salt and fresh ground pepper & some fresh herbs.
Serve immediately while it is still warm. (You can also add pieces of warm cooked chicken to this if desired – or serve it alongside a meat or fish dish).
I added a dollop of the creme fraiche on top.
This is such a warm and creamy winter meal and it is so delicious!