OliveNation polenta, also known as “Italian grits” is coarsely ground cornmeal. Because it is made from corn, polenta is naturally gluten-free. Polenta is light to golden yellow in color and has a sweet, earthy flavor. Once considered a common peasant food, Polenta has recently become popular in restaurants and with gourmet chefs. Polenta can be used in a variety of ways. It can be cooked with milk and served as a hot porridge, like grits. It is usually boiled in water, milk or broth, producing a creamy dish that is served as a side dish with poultry or pork. Polenta is a key ingredient in Northern Italian cuisine, where it is baked, grilled or fried and served with a savory tomato sauce, sausages or sautéed mushrooms. Try serving polenta with grated Parmesan cheese as a substitute for rice or potatoes. How to Cook Polenta Bring 3 cups to a boil, then add 1 teaspoon of salt and 3 cups of corn polenta. Stir with a whisk constantly until completely blended. Reduce the heat to low and s continue stir with a wooden spoon. This will ensure that your polenta doesn’t get lumpy or scorch on the bottom.
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