Tuscan Vegetable Polenta
This mix combines polenta with the pleasantly tart flavor of sun-dried tomatoes, herb-like spinach, and mild roasted garlic. It comes in an easy-to-make, convenient and instant format.
Bring 4 cups water or stock to boil. Very slowly whisk in 1 cup polenta. Whisk while simmering for 3 minutes, until very thick. To make polenta cakes, pour in greased loaf pan, and chill 2 hours. Slice and prepare as desired.
Storage & handling
Store in a cool, dry place.
Corn meal, Sun-dried tomatoes (tomatoes, salt, glucose syrup, sulfur dioxide (to preserve color retention), potassium sorbate, citric acid), Parmesan cheese buds (Maltodextrin, whey solids, natural parmesan cheese flavor, salt), Salt, Spinach, Onion, Contains 2% or less of Sun-dried tomatoes (tomatoes, salt), Garlic, Paprika, Spices. Contains Milk
Tuscan Vegetable Polenta is a flavorful and colorful blend of hearty polenta seasoned with sun-dried tomatoes, roasted garlic and spinach. Polenta is a hearty, comforting, extremely versatile Italian-style accompaniment to a wide variety of dishes. What's more, since it is simply made from finely ground corn, it is naturally gluten-free.
In Italy, corn is most often served as polenta, a staple dish in Northern Italy. Polenta can carry many different flavors, and as such, offers endless options for variation. It can also be made with either white or yellow corn, and can be ground coarse or fine.
In Italy, polenta with ragu is traditionally served directly on wooden planks, rather than in a bowl or on a plate, harkening back to a time before dishware, when polenta was poured directly onto a well-scrubbed tabletop. This ancient rustic style is called "polenta spianatora," or "polenta spread flat." Putting the polenta in the center of the table meant that those with the longest arms (the adults) reached the best parts of the ragu first. The wooden plank presentation style is still used almost exclusively throughout Italy.
Our Fine Instant Polenta is ready to cook whenever you are. It's an extremely adaptable base for any number of dishes, but it pairs especially well with other hearty foods and bold flavors. Top a creamy mound of polenta with roasted or stewed meats (osso bucco is a natural match) or a traditional ragu made with Italian sausage. Or pour cooked polenta into a greased mold and refrigerate until firm, then slice and grill, sauté or fry for added texture.
Polenta is a nutritious dish, offering an excellent source of iron and a good source of vitamin A and potassium, along with dietary fiber.
Tuscan Vegetable Polenta is a flavorful blend of ingredients that go well with any protein or vegetable dish. The sun-dried tomato and roasted garlic flavors add an unmistakable savory flavor while spinach adds a slight herbaceous note for balance. Use it as a side for rosemary-roasted chicken, or top it with garlic shrimp. Prepared, chilled, and pan-fried into polenta cakes, it can also be served as a main course with a classic ragù.
In this recipe, our Tuscan Vegetable Polenta becomes the “crust” for a savory tart topped with creamy, basil-spiked ricotta cheese and garlicky roasted vegetables. It’s substantial enough to serve as a main dish, without being too heavy.