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STOVETOP
RATIO 1 cup cornmeal : 2 - 4 cups water
Cook stirring over low heat until thickened. Coarse polenta will take longer (20 minutes) than finely ground meal or corn flour (5 minutes)
.Now that I've learned how to make cornbread without flour, I prefer that to the polenta casserole. Serve the vegetables on the side. Collards, greens with some vinegar is perfect served with corn bread.
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BAKED WITH VEGETABLES
2 cups corn meal (8.4oz = 880 calories)
3 cups water with 2 Tbls. vinegar (or 4 Tbls.)
1 lb. vegetables: thawed, canned, or a little bit pre-cooked – just not raw
½ cup nutritional yeast (140 calories)
1 tsp. salt
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. baking soda
Add a pound of thawed vegetables or canned drained vegetables, and half cup "cheese" (nutritional yeast), garlic salt, cayenne pepper. The vinegar is not only for taste, but also to react with the baking soda.
No need for parchment paper. No need to prepare pan with lubricant.
Bake uncovered in casserole dish. 325° until the top gets browned, (usually less than an hour).
Before it is completely cooled, cover to keep some of the steam from escaping. The "loaf" will pull itself away from the sides of the casserole dish as it cools.
vegetable ideas:
spinach use maximum: 4T vinegar
diced tomatoes use minimum: 2T vinegar
broccoli florets
french cut green beans
chopped onion & green pepper
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BAKED WITH CAN OF CREAMED CORN +/or CORN KERNELS
Meal idea: serve topped with ketsup and chopped raw onion.
Along with a highly-satiating green vegetable like brussel sprouts or broccoli florets
