Polenta is an Italian mush of cornmeal or any other fine grains. It is commonly known as hominy grits in other countries. This is a very appetizing meal beneficial for digestion and metabolism. Polenta is cooked with many other ingredients. They are usually finely grated cheeses or milk but polenta can also be made with just salt and water. Our recipe makes plain polenta with simmered vegetables. This dish will appeal to vegetarians. Can’t lose weight? Check this dish. It is rich yet low-calorie.
Ingredients for Polenta with Simmered Vegetables
- 2 eggplants
- 1 zucchini
- 1 white onion
- 2 sweet peppers
- 3-4 tomatoes
- 2-3 parsley stalks
- 2-3 tablespoons olive oil
- 1 lb (500 g) cornmeal
- Dice all vegetables finely.
- Then pour olive oil in a large frying pan and sauté onion and parsley.
- Stir in pepper, cook for 5 minutes and then add zucchini. Wait for 3 minutes and add eggplant. Cook everything for five minutes, stirring.
- Now stir in chopped tomatoes, cover and simmer over low heat for 10-15 minutes. Season with salt to taste and turn the heat off.
- In a large thick-bottomed pot, boil 3 pints (1.5 liters) of water mixed with two teaspoonfuls of large-grained salt.
- Then add all cornmeal gradually, stirring with a wooden spoon. Boil for 8-10 minutes, stirring constantly so polenta does not stick to the pot. When ready, put on plates and top with simmered vegetables.
- Serve hot.