We don't eat a lot of corn or corn products, but every now and then we really enjoy some polenta. I often will add sauteed tomato, garlic, and onion, but this time I wanted a very simple and basic tasting polenta as a side for our rather zesty chili con broccoli. I did use a tiny bit of sauteed onion, and some herbs, but the taste is simple and homey, instead of a zesty party in your mouth. If you prefer a zesty party, I recommend adding said sauteed tomato and garlic, and perhaps a little chili powder, too. I personally loved it like this, and I think it makes a very nice basis for other dishes. Think slices of polenta topped with chili, slices of polenta topped with chevre, slices of polenta topped with sauteed mushrooms and onions ...
I have veered from a traditional polenta by adding both flax meal and almond meal, but I believe neither the taste nor the texture are compromised by this compromise ;)
And like with all soy products, I would strongly urge you to choose organic corn and corn products if at all possible. You can find organic corn meal in the organic section at Loblaws, and it is widely available.
1 onion, finely chopped (about 1/4 cup)
2 tbsp coconut oil
2 tbsp apple cider vinegar
6 cups boiling water
2 or 3 tsp sea salt
1 tsp herbe de provence
2 cups organic corn meal
1/2 cup flax meal
1 cup almond meal
preheat oven to 345
1. cook the onions into submission in the coconut oil with the salt
2. add the boiling water, then stir in the flax meal, almond meal, and corn meal
3. add the herbs and pepper
4. stir until thickens
5. scoop into a greased baking dish (square) and bake for 60 minutes on 345.
6. allow to sit for 1 hour before serving in order to remove from the pan without mushing, but can be reheated in slices lightly basted with coconut oil on a baking sheet.