I wanted to share another recipe from my cookbook, including this one for Crispy Polenta! Its super easy and so tasty.
The Low Oxalate, Anti Inflammatory Cookbook will be available later this month, you can pre-order it here!
I used to see polenta at the store and think, “What do you do with that?” and I’d keep on walking down the aisle. Then I had some delicious polenta on a cruise and started buying it to make at home. Cooked up nice and crispy, it makes a tasty side dish or even a main course.
Get out these tools: knives, cutting board, skillet
Polenta (I use Ancient Grains Polenta)
1 tablespoon olive oil
1 tablespoon butter
Slice polenta into 1/2 inch thick pieces. Add olive oil and butter into the skillet, set heat to medium-high.
Add polenta rounds to hot skillet and cook five to eight minutes on each side, until it’s equally crispy. Polenta should be nicely brown and crisp.
Lay polenta on paper towels to blot excess grease. Salt and pepper as needed.
If you’ve never tried polenta, I encourage you to give it a whirl! It’s a nice alternative to rice or pasta. Warning: your stovetop will need a good cleaning after frying these up!
I like Ancient Grains Gluten Free Polenta which is Non-Gmo Project Verified. The ingredients are Water, Organic Yellow Corn Meal, Salt, Tartaric Acid, Ascorbic Acid, Beta Carotene.