Creamy Polenta with Sweet Corn

This is the first recipe in a series of Healthy Comfort Foods for the Holidays! Corn polenta is full of complex carbohydrates, which will help stave off sugar cravings during the holiday season.

This is a soft-cooked polenta recipe that calls for more liquid than the typical polenta recipe. The result is a very soft, sweet, and creamy dish (with no milk or cream added!) that is easy to digest and popular with children and adults. I use 5 cups water to 1 cup polenta. Many recipes only use 2-3 cups water, leaving the polenta undercooked and gritty.

I recommend using a flame tamer or heat diffuser to prevent burning. If you don’t have one, just be sure to use a heavy-bottomed pot (like an enamel-coated cast iron pot) on a very low flame.

serving-polenta

At home we often eat polenta for breakfast with a sprinkle of iron-rich shiso powder and a side of greens or miso soup. But we also have it for lunch and dinner, perhaps topped with pesto, or eaten with a side of beans and avocado. It is an easy, nutritious item for child’s lunchbox that you can keep warm in a thermos, and leftovers are great heated up the next day.

polenta
Polenta with sweet corn and broccoli sprinkled with shiso powder

To warm up leftover polenta, heat up enough water to cover a small saucepan until simmering. Add the amount you’d like to heat up, turn to low, cover, and steam for 2 or 3 minutes. Turn heat off and let sit until ready to eat. Stir to mix any remaining water in the bottom of the pan. For a greener variation, add some chopped broccoli or kale greens to the simmering water before adding the polenta.

polenta-broccoli
Isabel making polenta with chopped broccoli

corn polenta

I recently made this dish for a friend who is undergoing cancer treatment and needs foods that are nourishing and easy to digest. She loved it!

Creamy Polenta with Sweet Corn
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grain
Cuisine: Macrobiotic
Serves: 4-6 servings
Ingredients
  • 1 cup dry corn polenta
  • 5 cups spring or filtered water, divided
  • ½ teaspoon unrefined sea salt, or more to taste
  • kernels from 1 ear sweet corn or 1 cup frozen sweet corn kernels
  • 2 tablespoons extra-virgin olive oil or grass-fed butter (optional)
  • a few pinches shiso powder
Instructions
  1. In a heavy-bottomed pot, whisk together polenta, 3 cups water, and sea salt.
  2. Turn heat to medium. Stir constantly while polenta comes to a boil to prevent sticking or clumping.
  3. Gradually add the remaining 2 cups of water and sweet corn, stirring constantly. Turn heat down to prevent polenta from splattering.
  4. Lower heat, cover, and simmer with a flame tamer beneath pot for 20-30 minutes, or until polenta is thick, soft, and creamy.
  5. Stir in olive oil or butter, if desired. Season with additional sea salt if needed.
  6. Serve with a sprinkle of shiso powder.
Variations
  1. Add finely chopped broccoli to the polenta during the last 5 minutes of cooking.
  2. Serve with sautéed zucchini, mushrooms, or kale.
  3. Make in a pressure cooker by adding polenta, 5 cups water, sea salt, and corn all at once. Put pressure cooker lid on and bring up to pressure on medium heat. Turn to low and cook for 5 minutes more. Turn off heat and let come down from pressure naturally. Remove lid and stir in olive oil or butter, if desired.

 

Creamy Broccoli Soup with Fresh Rosemary

Bowl of broccoli soup next to bunch of pink lilies

Creamy Broccoli Soup with Fresh Rosemary is easy to prepare and deeply nourishing!

This soup can be varied according to what vegetables you have on hand– substitute carrots, winter squash, sweet corn, or zucchini for the broccoli if you wish.

Also, feel free to use a light vegetable stock (without tomatoes) or homemade chicken stock instead of water for a richer soup. Let me know what variations you come up with.

Creamy Broccoli Soup with Fresh Rosemary
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Macrobiotic, Vegan
Serves: 4-6 servings
Ingredients
  • 1 organic yellow onion, diced
  • 1 tablespoon extra-virgin olive oil
  • pinch unrefined sea salt
  • 4 cups broccoli, chopped
  • 1 tablespoon fresh rosemary, minced
  • spring or filtered water
  • unrefined sea salt, to taste
  • 1⁄4 cup pumpkin seeds, toasted
Instructions
  1. In large soup pot, sauté onion in olive oil and a pinch of sea salt until soft. Add broccoli and rosemary and sauté a few minutes more.
  2. Add enough water to barely cover the broccoli, cover, and bring to a boil. Turn heat to low and simmer until broccoli is tender, about 8 minutes.
  3. Puree with food mill, blender, or immersion blender. Season to taste with sea salt. Simmer for another 5 minutes to let salt incorporate into the dish.
  4. Serve in bowls and garnish with toasted pumpkin seeds.

Bon appétit!

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Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

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