I love polenta. Creamy, fried, or grilled – doesn’t matter to me. Cheesy or smothered in marinara sauce – it’s all good. Whenever I want a treat that’s low in calories, fat and sodium, polenta is what I think of (unless you opt for the creamy or cheesy versions 😉
Lately I’ve been lazy and opting for the store-bought version. But store-bought generally tastes a little more manufactured, if you know what I mean (read chemicals, preservatives, etc.). So I reminded myself how easy polenta is to make and went for it. Let’s just say I did not regret it. So yummy!!! And I had enough leftover to leave for the kids to cook for dinner while Art and I are away on a mini-vacay (yes I’m posting recipes from my vacation. That’s the blogging life, my friends.)
Fried Polenta with Fried Tomatoes Recipe
4 1/2 cups water
1 1/2 cups cornmeal
1/2 tsp. salt
1/2 cup cornmeal
2 Tbsp. olive oil
1/4 cup shredded cheese (I used a 4 cheese blend)
In a large pot, bring the water and 1/2 tsp. of salt to a boil. (You need a large pot so you have plenty of room to stir. I used a medium pot and mine was a little lumpy.)
Pour the cornmeal into the boiling water in a thin stream, stirring constantly.
Cook, over medium heat, stirring constantly, for 15-25 minutes, or until the mixture starts to leave the sides of the pan.
Pour the polenta onto a lightly greased cutting board. Shape it gently.
Let the polenta cool for about 15 minutes. Then cut into slices. (This will make enough to feed 6-8 people, but the tomato recipe only serves 1-2, so if you don’t want to use it all right away, wrap the unsliced polenta in greased plastic wrap and store in an airtight container in the refrigerator for up to a week.)
Heat 1 Tbsp. of olive oil in a medium pan over medium heat.
Add polenta slices and fry on both sides, until golden brown.
While polenta is cooking, slice tomato. Spread out slices on a plate and sprinkle both sides with sea salt and cornmeal. (This will dry the slices enough so that they hold their shape when fried).
Remove polenta slices to a warm plate.
Add additional olive oil to the already heated pan.
Add tomato slices and fry for a few minutes on each side, until golden brown.
Serve tomato slices over polenta and top with shredded cheese.