4 cups water or vegetable broth
1/4 tsp salt
1 cup yellow corn grits (polenta)
2 T chopped roasted garlic (optional)
2 T finely chopped fresh parsley or other herb
PER SERVING: 164 calories; 1 g fat; 0.1 g saturated fat; 5.2% calories from fat; 0 mg cholesterol; 5.2 g protein; 33.6 g carbohydrate; 0.7 g sugar; 2.7 g fiber; 160 mg sodium; 14 mg calcium; 2.1 mg iron; 2.5 mg vitamin C; 133 mcg beta-carotene; 0.1 mg vitamin E
Use caution when removing the lid and stirring, as hot polenta can bubble up and splatter. If the polenta gets too thick, add a little more water or broth. If the liquid is heated before it is added, the polenta will cook faster (cold liquids will lower the polenta’s temperature and extend the cooking time). The polenta is ready when it is smooth and thick and the grains are tender.
Toward the end of the cooking time, whisk in the nutritional yeast and optional garlic and herbs. Add more salt if needed.
Serve soft-style, straight from the saucepan. Alternatively, spread the polenta in a 9 x 13-inch baking dish or sheet pan and allow it to cool. -- about 20 minutes Cooled polenta can be sliced, brushed with a little olive oil, and then baked in the oven or placed under a broiler until crispy.
Stored in a covered container in the refrigerator, leftover Basic Polenta will keep for up to 4 days. When reheating soft-style polenta, thin it by whisking in a little vegetable broth or water.
To view The Cancer Project's delicious recipes, please visit: