Po Po Polenta!

I have been wanting to try polenta for the longest time…and there it was.  Staring at me from the aisles at Trader Joe’s.

Polenta is cornmeal, or ground corn. It is a versatile ingredient that you can cook as a cereal for breakfast or as a side dish for lunch or dinner. Whole cornmeal is a whole grain and contains fiber and B vitamins. Degermed cornmeal is a refined product, as the bran and germ of the corn have been removed during processing.

Trader Joe’s brand is degermed.  Still good for you, but lacking what the whole cornmeal can offer you.  Next time, i’ll be making my own with the whole grain.  But this was an easy, quick try at it!  Trader Joe’s is precooked and gluten free.  Already formed, so all you have to do is slice and cook.  Oven, microwave or stove top like I did.  OH and did I mention…low carb.  The polenta in my dish only adds roughly 15g of carbs 🙂
Ingredients makes 2 servings.
  • Trader Joe’s Organic Polenta
  • 1 bag of baby spinach
  • 3 cloves of garlic
  • 6 oz of flank steak (or any lean cut) Mine was already grilled 🙂
  • 1 can of diced tomatoes (I used Del Monte, Olive Oil and Garlic)
  • EVOO
  • Cracked black pepper
  • Salt (optional)
Mince or finely dice up your garlic cloves.  Slice flank steak (remember to slice against the grain or else you will chew for a day!).  Wash spinach (even if the bag says prewashed). Slice polenta into 4 nice rounds about 1/2 inch thick.  Open canned tomatoes and drain.
Now multitask!  2 skillets, 1 large, 1 medium.
In large skillet, add a drizzle of EVOO.  Add minced garlic, washed spinach and cracked pepper (add alittle salt if you wish).  Cook over medium/high heat until spinach is wilted as desired.
At the same time, in medium skillet, add a drizzle of EVOO.  Add polenta and fry in olive oil over medium/high heat until nicely crisp and slightly browned.
Now plate however you wish…in whatever order.  Add tomatoes on top.  ENJOY!!!

2 thoughts on “Po Po Polenta!

  1. So today I went a bought all the things i needed for your receipts, but could not find the polenta, is there a subsitute for that?

    1. I have never made them from scratch, but I just googled how to make polenta cakes. You simply take instant polenta (cornmeal) add to boiling water (per instructions). Once it cooks and thickens up, spread out on cookie sheet, put in refrigerator to cool and then cut into shapes. If you don’t mind using it in a creamy consistency, then forget the “shapes” and just make the dish with the thickened polenta. That sounds like a good dish to make too! Another option is to use Cream of Rice (and just make it into a thick consistency).

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