Creamy Corn Polenta (Gluten Free)
I wrote a post about the conversion I went through with pot roast. It was pretty amazing. Gross, dry stringy roast transformed into the most tender, flavorful piece of beef. But let’s not forget what lured me into trying this delicious beef to begin with…POLENTA.
I love the stuff. It is sweet yet savory. It can be creamy or rich. It’s basically a flavor sponge and again I’ll say…I love the stuff.
I have always enjoyed the descriptions for polenta: creamy, savory, delicate, cheesy… So what did that tell me? Cheese..corn bits… a hint of sweetness, tart cheesiness, smooth mouth feel. Was I wrong? NO.
You take all that deliciousness and put a delectable piece of pot roast atop it and you have a meal I believe ANYONE would eat and enjoy. Polenta can be served creamy and homestyle or formed into squares or molds.It can be cut and baked into “fries”, “fingers” or “cakes”. Its super versatile and keeps being yummy!
Try it. It’s an easy huge points meal. Enjoy!
3 cups gluten free chicken stock
1 cup gluten free polenta
1/2 cup organic corn kernels
1 teaspoon salt
1 tablespoon butter or olive oil, optional
In a medium sized saucepan, bring the chicken stock and your salt to a boil.
Gradually whisk in polenta, then reduce heat to medium-low and simmer 10 minutes. Make sure to stir often.
Add corn this could be canned or thawed frozen corn. Continue to cook until polenta is soft and has become thick and creamy. Stir in butter or finish your dish with a drizzle of olive oil. Serve hot as a side dish or underneath a protein of choice.
Note: Cooking polenta is basically a ratio of 3 to 1 liquid to grits. Then simply add in ingredients that offer the flavor profile you desire. I use stock most often to give a rich flavor without having to add butter or cream. But water is completely fine you just may want to supplement with cream and butter or your polenta may lack that creaminess.