The quinoa in this dish increases the available protein in the polenta and adds extra fiber and iron. Quinoa does not have an assertive flavor, so it does not change the flavor of the polenta, though it does provide a little variation in the texture.
½ cup quinoa
1 cup polenta corn meal
6 cups water
½ teaspoon salt
Bring water to a boil. Whisk in quinoa, polenta, and salt. Continue to stir as the mixture thickens and comes back to a boil. Watch out for flying, molten-hot polenta! Turn the heat to low and simmer for 35 – 40 minutes, stirring every 10 minutes or so. The polenta will be silky soft
Variation: Pan-fried polenta. After cooking on the stovetop, pour the polenta into a 9 x 13 inch pan and chill until set. Cut the polenta into twelve triangles. Ease them out of the pan with a spatula. Fry in a hot skillet with olive oil until golden. Top with sauce or vegetables and serve.
Variation: Polenta pie. After cooking on the stovetop, pour polenta into two 9-inch pie pans. Allow to cool slightly so that it is easier to handle, but not to set. With wet or greased hands, press the polenta into the sides of the pie pan to form a pie crust shape. Chill in the refrigerator for half an hour to set the shape. Add desired pie filling and bake.
© 2007 Jeanette Bradley
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