Yellow corn polenta

This is a pantry staple for me. I like to have it for breakfast as a creamy porridge. 

This polenta can either be quick cooked and ready in 5 minutes or cooked for 30 minutes for a “creamy” version. I usually cook for 15-20 minutes. It’s tasty, especially with some added nooch or vegan parm.

It cooks really fast. I make it thick and let it overnight in the refrigerator. It is easier to fry it. It gets really crunchy.

Polenta. So good! It’s not as difficult to make as folks make it out to be. Pair with a nice mushroom stew and you are all set!!

Easy and delicious. I’ve polenta in my pantry constantly.