I just had one of those “why didn’t I think of that” moments! Why not polenta? It’s such a versatile grain that can be eaten at breakfast, lunch or dinner! Commonly known as a boiled porridge made from cornmeal you would be surprised at the many things you can do with a pot of hot, creamy, cheesy, corn-studded polenta.
Take your polenta to the next level with this Creamy Mexican Polenta Bowl and Polenta Crust Margherita Pizza inspired by SheKnows:
2 cups black beans
2 Tbs taco seasoning DIY or store bought
1 cup halved grape tomatoes
1 cup diced red onions
1/2 cup sliced green onions
1 jalapeno, sliced *optional
3 avocados, pitted and sliced or cubed
*Can add ground beef, sliced chicken or shredded pork
1. In a pot over medium-high heat add the water and bring to a light boil *Remember if using INSTANT polenta follow directions according to box.
2. Stir in the polenta mix and stir until combined with a whisk.Turn heat down to medium-low and cook 30 minutes continuously stirring until the polenta is nice and thick and has softened.
3. Once completely cooked, add in the butter, cheese and S&P.
4. In a saucepan heat the black beans and taco seasoning. Mix well, and heat on medium-high heat until warmed through.
5. Spoon the polenta into serving bowls and top with the beans.
6. Garnish with tomatoes, onions, avocado, cilantro, jalapeno if using, salsa and crema and serve immediately!
POLENTA CRUST MARGHERITA PIZZA
2-1/2 cups water
1/2 cup low-fat milk
2 tablespoons butter
1 cup polenta
1 teaspoon garlic powder
1 tablespoon dried Italian seasoning
1 cup Pomì, Italian strained tomatoes
1 cup fresh mozzarella cheese di bufala, sliced
Fresh basil for garnish
1.In a pot over medium heat, add the water, milk and butter. Bring to a boil, and stir in the polenta using a wire whisk. Reduce the heat to medium-low, and allow to cook for 25 minutes or until the polenta is very thick.
2. Once the polenta has cooked, remove it from heat, and allow it to cool.
3.Preheat your oven to 375 degrees F, and line a baking sheet with parchment paper.
4.Pour or spoon the cooled polenta onto the baking sheet. Using your hands, form the polenta into the desired pizza shape.
5. Bake the polenta crust for about 10 minutes, and then remove it from the oven.
6. Top with tomato sauce and mozzarella, and return it to the oven until the cheese has melted.
7. Remove the pizza from the oven, and garnish it with fresh basil.
8. Slice into wedges, and serve.
Do you eat polenta? Drop your recipe in the comments below!