Vegetable Polenta

You may have seen this adorable little dome before. This recipe is a re-run. I posted it last summer when sweet Jersey corn was at its height. It's a good winter recipe too and makes a great side dish. If you add cheese or cooked beans, it could be a meal in itself or eat it with a nice salad and bowl of steaming black bean soup.

Corn meal is popular in Northern Italy, Latin American countries, and in the American south. Corn meal can be found in any food market. Personally, I like to buy an organic brand of corn meal like Bob's Red Mill Organic Corn Grits which is a little pricey, but there are many inexpensive brands of regular corn meal available in the supermarket or Latin American grocery stores. (There is a charming Mexican grocery in New Hope, Pa.)

This recipe for polenta is not only soft and creamy, but it is also easy and quick to make.

In addition, it is versatile. You can add just about anything you like to the basic recipe: fresh corn, fresh or frozen peas, cooked black beans or fava beans, sauteed mushrooms, red pepper, chili peppers, cheddar cheese etc. Your only limit is your imagination or your palate..

The appealing dome presentation makes this recipe perfect for your family or company as well. Just slice and eat. It's delicious. Either way, it is sure to be enjoyed by all..

Prep time: 5 minutes

Cook time: 5 minutes

Creamy Polenta with Corn and Peas

This recipe uses a basic polenta recipe; however, just before the polenta is finished cooking, add fresh ( frozen thawed) peas and fresh ( or frozen thawed) raw corn.

Basic recipe:

Ingredients

Directions:

1. Bring water ( or broth) and salt to a boil in a sauce pan. Add corn meal slowly, stirring until blended. Reduce heat to a simmer and continue to stir until mixture becomes thicker and shut off the heat. Mix in corn and peas ( black beans if desired) and

Spoon mixture into a small bowl ( spray with oil spray) and allow to set for about 10 minutes.

Spoon cooked polenta into a small bowl and allow to sit until molded ( about 10 minutes)Unmold by inverting bowl onto a plate and serve. Makes about 5 slices This recipe has been posted on the following fabulous blogs:

Tuesday Twister, Make it with... Mondays , Slightly Indulgent Tuesday, My Meatless Mondays, Katies Cucina ,

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