Practically perfect polenta!

My kids love polenta!  We have it for breakfast, served with eggs on top of polenta squares.  Or  we have it for lunch with grilled veggies on top and often we  serve it as a side dish for supper. Polenta is a staple food of northern Italy since the 1700s, though it is not as well known as other Italian mainstays such as pasta. Polenta is made from ground yellow or white corn that has had the germ removed. 

Nutrition:  

Each 100 gram serving of polenta contains almost 69 grams of carbohydrates. Polenta is a complex carbohydrate, meaning that it rests low on the glycemic index and takes the body longer to digest, according to Health and Nutrition Tips. In fact, polenta's carbohydrate content is almost entirely complex carbohydrates, with only .6 grams per serving existing as sugars. 

A standard serving of polenta has slightly more protein than a large egg. Each 100 grams of dry polenta cooks up into a serving that contains 8.1 grams of protein  and for those who do not eat eggs or meat, it can be an alternative protein resource.

Polenta is a rich source of vitamins and minerals. Each 100 gram serving offers up 10 percent of the RDA for vitamin C and six percent of the RDA for vitamin A, according to Health and Nutrition Tips. Polenta also contains 152 mg of potassium, 220 mg of phosphorus, and 42 mg of magnesium per serving. Trace amounts, less than 1 milligram per serving, of iron, zinc, thiamin, and niacin can also be found in polenta. (nutritional info: Livestrong)

Polenta does not contain gluten and can be used by those seeking an alternative to pasta as a base for their favorite Italian dishes. Polenta counts as one of the grains and starches that are allowed in a gluten-free diet, according to MayoClinic.com.

How to serve

Polenta is like pasta in that it can be served a thousand different ways but it so simple to make.  To make a basic polenta (as shown) simply boil 1 litre well-salted water.  Once you have achieved a rolling boil, take the polenta off the stove and add in (while stirring) 250 grams of polenta (not instant polenta).  Return to a simmer for a few minutes, stirring the entire time.  Once the polenta starts to thicken, pour it into a pyrex tray that has been lightly greased.  Taste a bit of the polenta to ensure it is salted to your satisfaction, otherwise it can be quite bland. Cook at 375 for about an hour.  If the polenta is still quite runny in the middle, you may need to add 5 or 10 minutes.  During the last ten minutes of cooking, brush a light coating of olive oil on top.  The water has to be quite well salted for the polenta to have flavor.  This is entirely done to taste.  If you find the polenta too bland once it is removed from oven, you can lightly sprinkle a bit of extra salt on top.  

Plain polenta - bake as above and cut into squares.  Eat plain or top with baked beans, eggs, sautéed vegetables, or just about anything else!

Mushroom polenta - add 1/2 - 3/4 cup sauteed shiitake mushrooms to the polenta just before you put it in the oven.

Ratatouille polenta - while the polenta is baking, sauté one diced onion.  Add one can of diced tomatoes, sliced mushrooms, sliced zucchini and simmer until zucchini is soft.  Add salt and pepper to taste.  Pour warm ratatouille on top of cooked polenta and serve.

Butternut squash polenta:  Roast squash in 375 degree oven, having cut it in half.  Rub each side with olive oil and a bit of salt.  When the squash is soft (about 45 minutes), puree.  Measure out about 2 1/2 cups.  Add to polenta just prior to baking in oven.