Polenta is a miracle food. It’s cheap, versatile, hearty, and delicious. It’s great for winter when you’re craving something warm and filling, but you’re trying to stay healthy or you’re on a budget. New Year’s Resolutions, right?
All three of these recipes were made with less than 2 cups of polenta for two people to eat. So not only is it a super inexpensive food, but a little goes a long way.
I have two dinners and a breakfast for you. Like I said, this was enough food for two of us so adjust accordingly.
Traditional Polenta with Quick Tomato Sauce
1 cup Polenta
6 cups Water
2 cloves Garlic, diced
16oz diced canned Tomatoes
Red Pepper Flakes
Bring 6 cups of salted water to a boil. Once it’s boiling, slowly stir in the polenta and lower the heat so it’s just simmering. Lightly salt polenta and cook until it’s very thick, stirring often, about 30 minutes. It will bubble up at you so use a long-handled spoon. Put polenta in an 8×8 container and let it set for about 10 minutes. Invert the container and slice your polenta into 6 pieces. (Save 2 pieces for breakfast.)
While the polenta is cooking, heat your garlic and red pepper flake in a saucepan with some olive oil. Fry until lightly colored then add tomatoes and italian seasoning. Bring to a boil and simmer for about 5 minutes. Salt to your liking. Note: This should make about twice as much sauce as you need. I made this for pasta earlier in the week and used the leftovers for polenta.
Plate polenta and ladle sauce on top. Top with parmesan and enjoy!
Creamy Polenta with Marinated Artichokes & Poached Eggs
(recipe adapted from whole living)
8oz Artichoke Hearts
3T Olive Oil
1T Red Wine Vinegar
Red Pepper Flake
Salt & Pepper
1 cup Milk + 3 cups Water
3/4 cup Polenta
In a bowl, combine artichokes, oil, vinegar, pepper flake and salt. Set aside.
Bring milk and water to a boil. Add polenta and cook until polenta is tender and liquids are absorbed, stirring often, about 20 minutes. Season with salt & pepper and stir in parmesan.
Poach your eggs. Boil a small pot of water with a tiny bit of white vinegar. Stir the water so it starts swirling then gently crack an egg into it. Repeat with remaining eggs and cook 3-4 minutes until the white is set and yolk is still loose.
Serve polenta in bowls and top with artichokes & eggs.
French Toast Polenta
Leftover Polenta Slices
Shake some cinnamon and baking spices onto your polenta slices (both sides). Store in fridge overnight.
When you’re ready for breakfast, heat butter on a griddle and fry polenta slices. Serve with maple syrup. Yum!