Polenta has been around since the Roman times but was previously made using various starchy ingredients such as spelt and chickpeas; these days polenta is made from cornmeal. When made right, the canary yellow cornmeal can either be boiled until it’s soft and creamy, or left to set as a solid cake before being baked, grilled, or fried until golden and crisp. To many, polenta is eaten as an accompanying dish to a hearty ragout or as a snack such as chips. However, it can be eaten for breakfast as an alternative to your average oats, too.
Recipe ideas using polenta:
- Vanilla and brown sugar breakfast polenta by Brown Eyed Baker
- Spinach, sausage and polenta casserole by The Redhead Baker
- Polenta pizza bites by Fork & Beans