|Creamy polenta with kernels of fresh corn.|
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Cornmeal - Naturally Gluten Free
For those of you trying to limit your consumption of wheat, cornmeal is a great substitute. Since it's made from corn it's naturally gluten free. Polenta is basically boiled cornmeal which, when thickened, makes a great foundation for sauces, stews and sautéed vegetables. When it cools, it can be sliced and then grilled or sautéed.
Fresh corn is in season and is abundant in your local farmer's market and grocery stores. I love fresh, sweet corn and generally just eat it raw, right off the cob. I add fresh corn kernels to this polenta recipe at the very end to maintain its crunch and flavor.
Here's a way to make creamy polenta without the dairy by using a non-dairy creamer and nutritional yeast. Enjoy!
Creamy Polenta with Corn
Vegan, Gluten Free
[makes 6 servings]
2 cups water
2 cups unsweetened soy or other non-diary milk
1 teaspoon salt
1 cup cornmeal
1 tablespoon Earth Balance buttery spread
1/3 cup unflavored, gluten-free soy creamer
2 tablespoons nutritional yeast
Kernels from 2 ears of fresh corn
Combine water, milk and salt in a medium saucepan and bring to a boil. Whisk in the cornmeal, reduce the heat to medium-low, and simmer, stirring frequently, until it's smooth and without lumps, 2 minutes.
|Slowly whisk in the polenta|
Stir in the Earth Balance and simmer, partially covered and stirring occasionally, until the polenta is thick and creamy, about 20 to 25 minutes. Add a little water if it gets too thick or dry.
|Polenta will get very thick. Add water if needed|
When the polenta is cooked, add the creamer, nutritional yeast and corn and stir until smooth. Cook several more minutes until the polenta reaches the desired consistency.
|When cooked, add creamer, nutritional yeast and corn.|
|Cook until thick and creamy.|
Serve immediately or cover and set aside until needed.
Per serving: 187 calories, 4.7 g fat, 0.7 g saturated fat, 0 mg cholesterol, 6.7 g protein, 30.1 g carbohydrates, 2.8 g dietary fiber and 449 mg sodium.