Polenta is the Italian word for what’s called grits in the South and cornmeal in the rest of the United States. It can be chewy (especially when baked or fried) and fabulously filling. The traditional method of preparing polenta requires constant stirring over the stove and messy splatters. To save time and cleanup, this version cooks in the microwave. If the broth is dark in color (like some store-bought brands), your polenta will be a muddy yellow. If you use water, it will be gloriously yellow but you’ll need more salt to compensate for the salt in the broth.
1 cup gluten-free corn grits
3 to 4 cups cold water or gluten-free vegetable broth*
1 tablespoon butter or buttery spread
½ teaspoon salt, or to taste
1. Combine all ingredients in a microwave-safe container. Cook on high power in 10-minute increments, whisking between each increment until desired consistency is reached. (This usually takes a total of 20 minutes; cooking times vary depending on the microwave.)
Each ¾ cup serving contains 61 calories, 3g total fat, 0g trans fat, 8mg cholesterol, 292mg sodium, 8g carbohydrate, 0g fiber, 1g protein.
For Polenta Rounds, pour hot polenta into a well greased, plastic-wrap-lined 9×13-inch pan immediately after preparing. Chill 2 hours. Then flip polenta onto a large cutting board, remove plastic wrap and cut into rounds with a cookie cutter.