Polenta, from the land of polenta

I can't believe I have not shared on here about polenta...until today.

The city where I was born 

(and where I grew up), 

is the land of polenta. 

In fact, back in the days (Medieval time), 

that's what the majority of the people, the poor ones, ate.

Polenta is made with 

corn flour, almost like a yellow corn grits, but the flour has a very fine grind.

Polenta can be used in many recipes. 

Last night I made a big pot of polenta.

Cook the polenta flour according to package cooking instruction

(basically add polenta corn flour to boiling water and keep stirring until thick. 

Mine took 3 minutes).

That is very easy.
***You can also check this recipe to make it with regular corn flour***

We ate some with pasta sauce over it and parmesan cheese.

The polenta replaces the pasta (carbs).

Then I made what I call a polenta lasagna for later (aka todays' lunch) where you layer polenta, sauce, and cheese.

Bake at 350 until mozzarella cheese melts.

For more ideas,

you could add cooked beans and cooked sausage to it.

Let it cool in a pyrex dish, and then when cold(er) slice it.

Polenta can also be a dessert.

Cook the polenta, let it cool in a pyrex pan, and when completely cold, slice it, fry it, and cover it with powder sugar.

Yum.

Buon Appetito

Stay Frugal,

Daniela

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