Herb & Garlic Polenta

This is the perfect base for Sprouted Italian Beans & Greens, or a ragout, or garlicky greens, or pretty much anything you want.  I like polenta right away, all creamy and soft, and I love it left over, too.  I transfer leftovers to a pan and refrigerate, then cut into squares and pan-sear in a bit of ghee, butter, or coconut oil.

To make this recipe, I soak the corn in lime-water, which helps to make the niacin in the corn available.  (This is how corn was traditionally consumed – and, as it turns out, it’s a lot healthier that way.)  You might be able to find pickling lime at a Mexican food store; if not, it’s available on Amazon.

To make the lime-water, put 1 inch of pickling lime (it’s a white powder) in the bottom of a quart mason jar and fill the jar with filtered water.  Shake the jar and let it sit until the lime settles on the bottom of the jar and the water looks pretty clear (at least an hour).  Then, to use the lime water, don’t shake the jar… just pour clear “lime water” off the top.  Pro-tip:  Label the jar, or, if you’re like me, in a couple months you’ll see it in the pantry and wonder… what the hell…?

Once you have the lime-water ready, soak the corn.

1 cup organic polenta or corn grits (available on Amazon,  but there is a much better price at Thrive.  You might also be able to find organic polenta or grits in the bulk bins at some grocery stores.)
1/4 cup lime-water (see directions above)
3-4 cups filtered water (enough to fill the jar)

Soak the corn for 7-12 hours.

To make the polenta, pour the corn and soaking liquid into a pan (I love using this cast iron dutch oven) and add another 1-2 cups water (or healing bone broth, for extra nutrition and yum).  Bring to a boil and then turn the heat to low.  Stir frequently.  Add:

1 teaspoon dried Italian herbs (I like this mixture)
2 cloves garlic, chopped finely
1 teaspoon Celtic Sea Salt

The polenta will be cooked in 30 minutes to an hour (depending on how soft you like it).  When it reaches the consistency you like, scoop into dishes and top with:

1 tablespoon grass-fed butter or olive oil
grated cheese (optional)
whatever else your heart desires

Here it is, plain but creamy and delicious:

If you have leftovers, transfer them to a pan and refrigerate, then cut into squares and pan-fry in butter, ghee, or coconut oil to crisp up the outside.

Thrive is a grocery delivery service that I’ve used for several years and love.  They have better prices on a lot of the nicer brands, and they ship right to your door.  If you subscribe up using this link, you’ll get 25% off your first order, and I’ll get $25 in free groceries.  Win – win!

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