Polenta with Goat Cheese and Roasted Veggies

I recently discovered the yumminess of Polenta. Polenta is essentially corn grits; its use is common in Italian and Spanish cuisine and has spread to other culinary styles.

I absolutely love corn and I am actually quite disgusted by the “super-sweet corn” that is widely sold in most grocery stores. I find the idea of genetically modified, excess sugar producing corn, unpalatable. Considering the biodiversity of corn crop in this continent, it’s mind-blowing to think that the super sweet corn is the only choice you have.

The reason to buy polenta – it has that wonderful corn flavor, without the artificial sweetness!! It makes a delicious breakfast meal!! And it’s a quick fix!!

So, here is my recipe:

Polenta:

1 cup corn grits

3 cups water

1/2 cup green onions (scallions), chopped

1/3 cup goat cheese

2 tbsp red chili paste (or cayenne pepper powder)

Salt to taste

Roasted Veggies:

1 medium zucchini cubed

1 red bell pepper cubed

3 cloves garlic minced

1tbsp olive oil

Black Pepper and salt to taste

Directions:

1. Bring the water to boil (add salt to the water to make it salty according to taste).
2. Add the chopped scallions and reduce heat to simmer.
3. Now slowly add the corn grits, stirring constantly.
4. The polenta will expand and mixture will start to thicken. This won’t take very long (between 3-5 minutes).
5. Add the chili paste to the polenta when almost all the water has been absorbed.
6. Slowly stir in the goat cheese, turn off the heat and let it sit.
7. In a skillet, add all the ingredients for the roasted veggies.
8. Cook on medium to high heat, till the zucchini is brown and tender and the veggies start to sizzle.
9. Serve a dollop of polenta topped with the roasted veggies.

Notes:

Goat cheese has a very intense flavor - so if you are not a goat cheese fan, go with the cheddar. I’ve noticed that the chili paste gives it a very distinct flavor. I use the stuff Dan makes at home with New Mexico red chilies - I’ll have him post the recipe one of these days). A good substitute for the chili paste is cayenne, which makes it quite spicy.