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100% ORGANIC
Yellow polenta is a versatile Italian staple made from coarsely ground yellow cornmeal that can be served as a creamy porridge or cooled, sliced, and fried into cakes. Its uses include acting as a base for stews, chilis, or roasted vegetables, substituting for grains like pasta or rice, or being used as a side dish topped with cheese, herbs, or a fried egg. Leftover polenta can also be used for things like polenta fries, pizza bases, or in casseroles.
Uses of yellow polenta
As a creamy porridge
Serve as a hot, starchy base for hearty dishes like ossobuco, meat sauces, chilis, or mushroom ragù.
Pair with simple toppings like Parmesan cheese and black pepper, or a drizzle of pesto or marinara sauce.
Serve with sweet toppings like berries, nuts, or syrup, or a poached egg for a savory breakfast.
Use as a base for vegetarian main dishes or casseroles.
Enjoy as a lower-calorie alternative to pasta or rice, especially when watching blood sugar levels.
As a set and fried dish
Polenta cakes: Cook, then chill and set the polenta until it's firm enough to slice into cakes or shapes.
Pan-fried: Fry the cakes to create a crispy exterior and creamy interior, then top with ingredients like roasted tomatoes or fresh ricotta.
Polenta fries: Slice cooled, set polenta into strips and fry or bake them like french fries.
Grilled: Grill the shapes of set polenta for a delicious appetizer.
Casseroles: Layer with other ingredients to create a casserole dish.
Tips for preparing yellow polenta
Enhance flavor:
Substitute some or all of the water with chicken or vegetable stock, or use milk for a creamier texture.
Thicken:
To thicken the polenta if it's too thin, slowly whisk in a spoonful of cornmeal at a time while it's hot.
Add flavor:
Stir in butter, pepper, or fresh herbs after cooking.
Make it vegan:
Prepare the base with water to keep it vegan, and add extras like cheese or sausage to a portion after serving.
100% ORGANIC
Yellow polenta is a versatile Italian staple made from coarsely ground yellow cornmeal that can be served as a creamy porridge or cooled, sliced, and fried into cakes. Its uses include acting as a base for stews, chilis, or roasted vegetables, substituting for grains like pasta or rice, or being used as a side dish topped with cheese, herbs, or a fried egg. Leftover polenta can also be used for things like polenta fries, pizza bases, or in casseroles.
Uses of yellow polenta
As a creamy porridge
Serve as a hot, starchy base for hearty dishes like ossobuco, meat sauces, chilis, or mushroom ragù.
Pair with simple toppings like Parmesan cheese and black pepper, or a drizzle of pesto or marinara sauce.
Serve with sweet toppings like berries, nuts, or syrup, or a poached egg for a savory breakfast.
Use as a base for vegetarian main dishes or casseroles.
Enjoy as a lower-calorie alternative to pasta or rice, especially when watching blood sugar levels.
As a set and fried dish
Polenta cakes: Cook, then chill and set the polenta until it's firm enough to slice into cakes or shapes.
Pan-fried: Fry the cakes to create a crispy exterior and creamy interior, then top with ingredients like roasted tomatoes or fresh ricotta.
Polenta fries: Slice cooled, set polenta into strips and fry or bake them like french fries.
Grilled: Grill the shapes of set polenta for a delicious appetizer.
Casseroles: Layer with other ingredients to create a casserole dish.
Tips for preparing yellow polenta
Enhance flavor:
Substitute some or all of the water with chicken or vegetable stock, or use milk for a creamier texture.
Thicken:
To thicken the polenta if it's too thin, slowly whisk in a spoonful of cornmeal at a time while it's hot.
Add flavor:
Stir in butter, pepper, or fresh herbs after cooking.
Make it vegan:
Prepare the base with water to keep it vegan, and add extras like cheese or sausage to a portion after serving.