Polenta is simply ground yellow or white cornmeal. It is very similar in texture to Cream-of-wheat. I prefer to buy organic products, especially corn, when at all possible because they are GMO-free.
To begin, I cooked the polenta in a saucepan, according to directions. Then stirred in the rest of the ingredients. I transferred it to a rectangular glass dish, that I oiled lightly, then refrigerated it until I was ready to slice and saute.
Pan Roasted Polenta with Red Pepper and Onion
1 cup organic polenta
3 cups water or broth (I used water)
sea salt (if using water)
1 roasted red pepper, chopped
1 small onion, diced
1 cup of organic corn kernels
1 garlic clove, minced
1 TBS Olive oil
sea salt and pepper
In a stove top skillet, heat 1 TBS of olive oil over med high heat. Add onion and cook until soft (about 8 to 10 minutes). Add corn kernels and salt and pepper and cook until slightly brown. Stir in minced garlic and remove from heat. Set aside.
In medium sauce pan, bring water and salt to a boil. Using a whisk, stir water while pour-streaming polenta in. Continue stirring for about 1 to 2 minutes, until polenta starts to thicken. Remove from heat.
Stir in the onion/corn mixture and roasted red pepper. Transfer to lightly oiled glass pan. Let cool completely, then refrigerate.
Remove polenta from glass dish by setting a plate on top and then flipping it over. Gently shake polenta until it comes loose from the dish. If you are having a hard time, slice around the edges with a knife.
Cut polenta into 2" strips and pan saute in skillet with a little olive oil until browned on both sides.