SHILOH FARMS Polenta is made of coarsely ground corn grits that, when cooked, take on the consistency of a thick, creamy, satisfying porridge.
Our whole grain polenta is naturally low in fat and calories, sodium-free, and a good source of fiber and protein. It is also a great way to incorporate other vital nutrients, such as iron, magnesium, Vitamin A, and B Vitamins, into your diet.
Native to North America, corn was first domesticated over 9,000 years ago. It is one of the "three sisters" (along with beans and squash), the main food crops amongst early Native American civilizations.
Polenta preparation dates back to Ancient Roman times. Before corn was introduced to Europe from the New World in the 16th century, it was made from other starchy grains and legumes, such as farro, spelt, millet, and garbanzo beans.
To Cook: Bring 4 cups of water to boil, then gradually add 1 C. polenta, whisking in a circular motion. Lower heat to simmer, cover, and cook for 30-45 minutes, or until liquid is uniformly absorbed and polenta has reached desired consistency. Every few minutes, stir vigorously with a wooden spoon, especially at the bottom and corners. Off the heat, add 1 Tbsp. butter, ½ C. freshly grated parmesan or cheddar cheese (optional), and salt and pepper to taste. Serve immediately.
Cool leftovers in a pan or baking dish (with polenta about ½" thick) until solid. Cut into rounds and pan-fry in olive oil until golden.
1. Try baked polenta: Once thickened, stir in butter, cheese, and desired seasonings. Then pour into greased baking dish, top with additional cheese, and bake in 350° oven 20-30 minutes, or until set.
2. Top polenta with pesto, roasted tomatoes, or grilled asparagus.
3. Add herbs such as thyme, rosemary, marjoram, and chives while cooking for added flavor.
4. Make a sweeter version for breakfast: Cook in water as directed above until thickened, then finish off with milk and honey (or sweetener of choice) and top with nuts and fruit.
5. Instead of pan-frying polenta rounds, try grilling them. Just lightly brush each side with olive oil, then place on preheard griddle or grill-pan until golden. Serve with grilled fish and/or vegetables.
6. Cut cooled polenta into small cubes, then pan-fry or cook and use as croutons on soups and salads.
7. Roll cooled polenta out into a round, then top with tomato sauce, cheese, vegetables, and other toppings. Cook as you would a pizza until cheese is melted.
8. Make polenta gnocchi. Spread polenta out onto a board and allow to cool until stiff. Cut in small diamonds, then boiled in salted water and as you would potato gnocchi.
30g or more of Whole Grain per serving
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
This product was packaged in a facility that also handles wheat, soy, and tree nuts.
Country of Origin: USA
Ingredients: Organic Whole Grain Yellow Corn (stone grind, milled coarsely)
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