Go Back

Creamy Microwave Polenta

Kristine Kidd
This recipe is extremely versatile. The Parmesan cheese can be replaced with Pecorino, Gorgonzola, Manchego, and I am sure others, or left out all together. I frequently season the polenta with minced fresh thyme, but chives, marjoram, green onions, shallots, or hot pepper flakes are all delicious. If doubling the recipe to serve 4, microwave for about 15 minutes or until thick, creamy, and tender, stirring every 5 minutes.
Makes 2 servings
Course Seafood
Servings 2

Ingredients
  

  • ½ cup Gluten-free medium-grind cornmeal, I like Bob’s Red Mill
  • 1 tablespoon olive oil
  • ½ teaspoon coarse kosher salt
  • Freshly ground pepper
  • 2-4 tablespoons Parmesan or Pecorino Romano cheese, optional
  • 1 tablespoon chopped fresh herbs such as thyme, marjoram, chives

Instructions
 

  • Mix 2 cups water, the cornmeal, oil, salt and a generous amount of pepper in a medium size microwave-safe bowl. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then microwave at the high setting for 5 more minutes. Stir well. Mix in the cheese, if using, and the herbs. Adjust the seasoning and serve right away.
Share on Facebook Share on Twitter