Polenta (Corn Grits)
"This recipe comes from John Sharpe's Turquoise Room Cookbook. The Turquoise Room is the restaurant at the La Posada Inn in Winslow, AZ. John is an accomplished chef from California who uses only locally grown foods. This is the basic recipe that has many uses . . . watch for more recipes! Serve under baked fish, or grilled seasonal vegetables, just to mention a few uses. "
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (127.5 g)
- Calories 106
- Total Fat - 4 g
- Saturated Fat - 2.1 g
- Cholesterol - 11.4 mg
- Sodium - 62.5 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 1.9 g
- Sugars - 1.4 g
- Protein - 2.7 g
- Calcium - 26.8 mg
- Iron - 0.7 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring water to a boil and add the cornmeal. Cook for 5 minutes, reduce the heat and add the cream.
Step 2
Simmer for one minute and add the rest of the ingredients. Cover and let sit for at least 5 minutes before serving.
Step 3
Note: The polenta may be made in advance, cooled and reheated when neeed. When reheated, you may need to add more or cream, depending on your preference.
Step 4
If you're making the polenta to use for Crisp Polenta Wedges, then spoon the polenta into a mini nonstick loaf pan and refrigerate. When ready to use invert the loaf pan on a plate and slice. See Crip Polenta Wedges for simple directions.
Tips
No special items needed.
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