The Deliciousness of Homemade Polenta

photo courtesy of mimicooks.wordpress.com

I made my Black Bean and Polenta Casserole tonight. It is one of my most favorite dinners ever. Because I am lazy, I would often buy the store bought polenta, even though I knew the yumminess of homemade.
Homemade polenta really is worlds apart from store bought. It is quite easy, just requires time. It so much more rich and dimensional and you can add all sorts of lovely spices. Store bought just....stinks. It's like grainy rubber. I mean, in a pinch it'll do, but honestly, just trust me. Make it yourself. Thank me later.

Polenta (pg 61 in A World of Wisdom Cookbook)

1 C fine grind yellow cornmeal or grits
3 C milk or milk substitute
1/4 C parmesan (optional)
1 T butter
Fresh herbs as desired

In a 3 qt saucepan boil milk and butter. Turn off heat and whisk in cornmeal, then parmesan for 4 minutes until thickened. Add herbs and cover. Let it sit until it is 'set up' (about 20-30 minutes). Unmold it onto a cutting board and cut 3/4 inch slices. Saute, broil or bake slices and add toppings.

Polenta and beans (pg 71 in the cookbook)
3/4 C chopped cilantro
1 C diced green chiles
1/4 C salsa verde
3 minced garlic cloves
1.5 tsp cumin
16 oz of polenta (about 1.5 times the recipe above)
1/2 C whipping cream
1.5 C black beans or navu beans
2-3 C shredded monterey jack cheese

Combine 1/2 C cilantro, chiles, salsa, garlic and cumin in a middium bowl. Arrange polenta slices on the bottom of a greased 8 X 8 casserole dish. Drizzle half the cream over it, top with half the beans, then half the chile mixture. Sprinkle with half the cheese and repeat layering. Cover with foil and bake 20 minutes at 450. Uncover and bake till top is browned, about 10 minutes. Sprinkle with remaining cilantro.