Smooth Satisfaction

Creamy polenta is a classic in Italy for good reason. It’s a wholesome, gluten-free and highly satisfying side or main dish. Many people are put off because they think it’s difficult to make. However, once you’ve tasted this dish it will become part of your regular rotation for sure. Due to the addition of the corn kernels there is a sweetness and crunch that contrasts with the smooth, nutty polenta beautifully. 

Yield: 10 Servings / Prep time: 5 minutes / Cooking time: 20 minutes

Ingredients

• • 2 tablespoons olive oil
  • 1/2 cup shallots, minced
  • 6 cups vegetable stock
  • 2 1/2 cups fine cornmeal
  • 2 cups fresh or frozen corn kernels
  • 1 1/2 cups Pecorino cheese, finely grated 
  • Salt to taste

Procedure

1. 1. Heat the olive oil in a large pan on a medium heat. Add the shallots and cook , stirring often, for 4 minutes or until translucent.
   2. Add the vegetable stock and bring to a boil over a high heat.
   3. Slowly pour in the cornmeal while whisking constantly. When all the cornmeal has been added, reduce the heat to low and stir continuously with a wooden spoon until the polenta thickens and loses its crunch, approximately 10 minutes.
   4. Stir in the corn kernels and cook, stirring continuously, for 3 more minutes. 
   5. Remove from the heat and stir in the Pecorino cheese. Season with salt and pepper and serve immediately.

More wholesome main dish recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!