Polenta is a fabulous base to create a variety of main dishes and it requires very little prep. Essentially, it is an Italian corn meal loaf, but while it may sound unappetizing, it's truly delicious. You can buy pre-seasoned or plain polenta, and it lasts for about a month in the fridge once opened. All you need to do is add a few items and heat it up. It tastes best when fried in a thin layer of olive oil, but works as a base for casseroles or can also be nuked.
South of the Border Polenta
1. Place slices of the polenta loaf onto a microwave safe plate.
2. Scoop pre-cooked canned beans into a thin layer on top. (black beans work the best, but pinto beans also blend well.)
3. Sprinkle some shredded cheddar or Monterey Jack on top.
4. Nuke until warmed and when the cheese is melted.
5. Serve with sour cream, guacamole and/or salsa.
Pizza Polenta
1. Place one layer of sliced polenta onto a microwave safe plate.
2. Spread a layer of tomato-based pasta sauce (marinara) over the polenta.
3. You can toss some seasonings into the sauce - try basil and oregano, or anything else.
4. Add any pizza type things you like to it, such as sliced olives, mushrooms, or artichoke hearts. Sprinkle mozzarella cheese over everything.
5. Microwave until warmed and until the cheese has melted. Dig in.
Photo: Courtesy of Laron Fomby
