You know when you’ve had something somewhere and it was really good, but you’ve never made it so you feel a little scared? This is how I felt about polenta UNTIL this weekend happened and I realized how easy it was.
Polenta is an AMAZING gluten free alternative for pasta or for rice, it’s an easy starch to put together and you can pretty much make it any flavour you want.
This polenta dish was SO good, and not hard at all. If I can do it, you can do it so get cooking…and get prepared to find a lot more polenta recipes on the blog!
- 1 cup cornmeal
- 5 cups water
- 1 tsp salt
- 1/4 cup parmesan
- 1 bunch rainbow chard
- 1/2 onion, minced
- 2 cloves of garlic
- 1 tsp chili flakes
- 1/2 cup water
- 1/4 cup honey
- 5 strips of bacon
- cooked jumbo shrimp (as many as you’d like to include)
- Bring 5 cups of water to a boil, add salt and then reduce the heat to medium. Slowly pour in your cornmeal, while wisking your mixture. Continue to whisk until the polenta becomes creamy and there are no lumps, add parmesan. Cook for 20 minutes stirring regularly.
- In a frying pan, drizzle olive oil and add in onions, garlic, chili flakes and chard stems. Cook for about 4 minutes and then add the chopped leaves, add 1/2 cup of water and continue to cook for another 3 minutes, stir in honey and remove from pan.
- Heat your oven to 425, and add bacon strips to a tinfoil lined baking sheet – cook in the oven for 12 minutes until crispy, remove from oven and chop into bits.
- Reheat frying pan and add some olive oil and ad shrimp, cook until fully heated through (I like mine to have a bit of a crust on them)
- Place polenta in a bowl, top with chard mixture, shrimp and bacon bits…ENJOY!