Creamy Polenta with Roasted Red Peppers

Polenta is a simple creamy side dish made from plain old corn grits.

Corn grits are popular in Northern Italy as a savory side dish or in the American South as a breakfast cereal sometimes sweetened with honey.

I hadn't cooked polenta for a long time, so I had forgotten how easy it is to make and how tasty and versatile it can be as a side dish. 

Although the basic polenta recipe is bland, it can be made with a flavorful vegetable broth and perked up with spices and other condiments.

In the past, I've made a rich and delicious Polenta and Eggplant Stew Appetizer  (link to recipe and post). The stew is made with interesting ingredients including white wine. I used cookie cutters to cut the polenta into individual appetizer portions.

I've also made in the past a pea and fresh corn polenta mold (recipe) link) that was quick and easy and molds in 10 minutes. Perfect summer side dish eaten hot or room temperature.

I actually posted these recipes over 10 years ago and probably haven't made polenta since then. Truthfully, I just forgot about it because I was following a lower carb diet. 

Now that I eat carbs again (following McDougall Starch Solution Diet) (affiliate link to the book) and having great success losing and now maintaining my weight by eating whole food healthy carbs but lowering oil and fat, I'm back to eating polenta. 

It makes a great quick and easy side dish, and as you can see from my photos- it can be topped with a variety of toppings.  I cooked mine in broth and then topped it with fire roasted red pepper strips packed in water from a jar. You could also top with a chunky salsa.

Polenta will take on the shape of whatever bowl or pie plate you use

What is the difference between Italian polenta and Southern grits ?

 I recently learned the difference on a blog called, Trendgredient by Alea - "a mom, a small business owner, and a food enthusiast" who has wonderful recipes on her blog.  She is Southern and explains all about the difference between Southern made grits and polenta- they truthfully look similar- but they are not the same...

Ingredients: 

2 cups of flavorful vegetable broth

1 cup water

1 cup of corn grits

1 small jar of fire roasted red peppers OR 

1 cup of chunky salsa 

Directions:

Bring the broth and water to a boil. Reduce the heat to a simmer and then slowly add the grits and stir consistently until all liquid is absorbed for about 5 minutes. Spoon the mixture into a small  glass serving bowl and allow to set at room temperature for about 15 minutes.

Invert the bowl onto a plate. Top with roasted red peppers or chunky salsa.

Notes: 

1. This recipe serves 4-6 for a side dish. If you want to feed more, double the recipe.

2. Polenta and Eggplant Stew Appetizer is also delicious as a side dish.

3. How to Order My New Soups Cookbook, 

Easy Plant-Based Soups From Farm To Ladle- a colorful cookbook with over 80 whole food plant based soup recipes that are easy to make and can be cooked in the Instant Pot or Stove Top! 

Choose from recipes such as Creamy Broccoli, potato leek, carrot ginger, Jewish Chicken-Like Soup, cauliflower bisque, bean and lentils soups, Moroccan, Thai, Chinese, Japanese, Egyptian, Turkish, Hungarian, Indian, and Russian soup recipes- all quick and easy and delicious. 

Makes a great gift! Available on Amazon and shipped anywhere in the United States. 

The best way to get the most health benefits from an avocado