Hey all! Tiffany from The Gracious Pantry contacted me a few days ago asking if she could write a guest post and to create a recipe for my readers. I am a huge fan of her blog so of course I was honored to have her be a guest on The Clean Eating Mama. Enjoy!
I would first like to say thank you to Tasha for allowing me to be a part of this fabulous blog! I’m honored, and I hope that you will all enjoy the recipe I’m about to share.
This recipe has been handed down on the Italian side of my family for generations! It’s an old-world polenta recipe that still calls for the use of an asbestos pad for cooking! (Ya, it’s THAT old!)
But it’s been my experience that the older a recipe is, the better the finished dish tastes! And the nice thing is, I only had to make a few adjustments to "clean it up".
I hope you’ll enjoy it as much as my family has for more than 5 generations.
Clean Eating Rosemary Polenta
(Makes approximately 4 servings)
- 4 cups water
- 1 cup course cornmeal (polenta)
- 1 tsp. sea salt
- 2 tbsp. olive oil
- 1 tbsp. fresh rosemary chopped
Directions Note: This recipe requires a lot of stirring.
Step 1 – Put 2 cups of water into a large pot.
Step 2 – Add the cornmeal and stir for approximately 2 minutes without heat.
Step 3 – Add in the remaining 2 cups of water, sea salt, olive oil and fresh rosemary and bring mixture to a boil, stirring constantly.
Step 4 – When polenta begins to boil, reduce heat to medium and continue stirring. (Be careful; boiling polenta will jump up and burn you. Reduce heat enough to keep it from doing that).
Step 5 – When polenta is thick, reduce heat to the lowest setting possible, cover partially with a lid and allow to simmer for about 20 minutes. Stir frequently.
Step 6 – Serve polenta, but allow to cool before eating. It’s wonderful served with a little pat of vegan butter substitute. Enjoy!
Thank you so much, Tiffany!