So, I might have mentioned, there are a few different eating needs and tastes in our home. Out of the 6 of us, we have three gluten free, one coconut allergic, one almond allergic, one vegetarian for health reasons, one with an intolerance to most raw vegetables, one legume allergic, almost forgot the citrus allergy, and a ten year old that wants to eat “normal food” and a three year old that wants to live on marshmallows and cornflakes. (I personally will usually avoid grains, but will make them for the rest of the family and eat them when they’re cheese grits. Two of us are actually lactose intolerant, but mildly enough that Lactaid pills work well.) Making sure everyone gets something to eat isn’t the problem. It’s making sure everyone eats real food every day, because everyone will eat microwave s’mores or cookies or Glutino chocolate pretzels or grab themselves some chips and salsa. Continue reading
We started eating polenta when we moved back to the United States from Malawi, Africa. In Malawi we ate a corn mush called Nsima with a sauce made of fresh tomatoes and onions. Nsima flour is hard (but not impossible) to find in North America, but Polenta is in almost every grocery store. Even though polenta has a grainier texture than nsima it is an excellent taste substitute.
Polenta is also a great pasta substitute, especially if you use pasta simply as a vessel to transport sauce to your mouth. It’s amazingly easy to make, keeps well, and is even better fried in oil the next day.
- 3 cups water
- 1 cup polenta
- 1/2 tablespoon salt
- In a medium saucepan, bring water to a boil
- Reduce heat and whisk in polenta
- Continue stirring with the whisk until polenta thickens (this takes about 5 minutes)
- Pour into greased or Pam-sprayed 9″ round cake pan or pie plate
- Let set 10 minutes, polenta will become firm enough to cut slices
- Serve with your favorite pasta sauce or as a side to fried eggs
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