I have been corn-free for about 2 1/2 yrs now and it’s challenging for a couple of reasons. The first and probably most obvious is that corn is in EVERYTHING! Well, everything processed, that is. Which is also the very best thing that comes out of being corn (gluten and soy) free…you end up having to eat real, whole foods. Corn is an ingredient in many processed foods because it is used as a filler, it is cheap and versitle it has become a no-brainer for the food industry. Avoiding corn then means cooking from scratch…in turn, forcing you to eat better every day. The second reason corn-free is difficult for me is that I actually love the taste! I miss grilled corn the most, but I’ve also always loved polenta. Last year I realized that I can use cream of rice (basically whole grain rice coarsely ground), add savory flavors and have a very similar taste, texture and flavor to corn polenta.
I used this recipe with Spring Ragu, but you can serve it next to broiled salmon, grilled shirmp, even poached eggs.
Here’s the recipe:
Creamy Rice Polenta
1 cup rice cereal
2 1/2 cups water
sea salt to taste
1 tablespoon ghee (olive oil or organic butter)
1/3 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
Add rice cereal and water to a saucepan and place over medium high heat. (Note: instructions on the package for rice cereal will read a 3:1 ration water:rice, but this makes a thicker consistency closer to that of polenta.) Add butter and salt.
Once the water comes to a boil, reduce the heat to low and whisk continuously until the rice thickens. This should only take a few minutes. Do not walk away from the saucepan at this point because the rice couls stick to the bottom of the pan and burn.