Polenta Rocks - Healthy and affordable gem from the bulk bins

Like many people these days, I’m stocking my cupboard with a strict budget in mind. This means coupons and cutting back on a lot of culinary luxuries that I once enjoyed. For instance, only breaking out the truffle oil when I have company, as I can’t justify spending $12 on two ounces of oil any time soon - as much as I ADORE truffle oil!

Part of my strategy is to buy less packaged foods and hit the bulk bins. I even have a great store here in Ann Arbor, called By the Pound, that is just bins and bins of grains, legumes, flours, spices, nuts, fruits - just everything a person could need. Even coffee and sweets. I feel so “smart-shoppery” when I leave there, little sacks of ingredients just waiting to be turned into healthy, economical, and delicious meals at my hand.

As I’ve been stocking up on the essentials, I’ve also been spending more time in the kitchen, as these in-bulk ingredients take a little more skill, thought, and time to become something truly wonderful.

GIVING POLENTA A CHANCE

In the past I’ve enjoyed polenta at restaurants or prepared easily from a pre-made packaged brand. Seeing polenta in my recipe books, it always seemed too involved to make at home. There is a prolonged cooking period - you must boil on the stove and stir frequently. But seeing that the price is so inexpensive, and considering I am spending so much more time in the kitchen anyway, I decided to give it a try. And I am very glad I did!

Polenta wasn’t really that hard to make. There was the stirring in the first few minutes, but I found it just requires a little check in now and again after the first 15 minutes or so. (There are also recipes that involve only baking and no stove top preparation — even better!) I’ve prepared a batch and kept it in the refrigerator as a hearty side that could be baked or fried throughout the week. A small batch lasted for four meals for two people. I even had a little bit for breakfast one morning, and it was very satisfying.

SOME SERVING SUGGESTIONS:

• Fry and serve with beans and greens
• Bake until golden and serve with marinated tofu, topped with salsa
• Bake and serve topped with chili for an especially filling meal
• Bake and top with and your favorite Italian marinara (I like mushrooms and red peppers, myself!)
• Bake or fry and top with goat cheese and chopped herbs

Here are some recipes for creating basic polenta - from the iCook Club and Busy Family Meals. .As I said, I stored the basic prepared polenta in the refrigerator, baking or frying throughout the week. But you can also freeze it. My favorite so far has been with added herbs from the garden along with some chopped mushrooms, just toward the end of boiling.