It’s important to get non-GMO/ organic corn meal in this recipe. I’m so fortunate to have access to locally grown, organic blue & yellow corn meal from the Tamaya Pueblo in New Mexico.
Polenta is coarse-ground corn meal, whereas the flour used for cornbread is usually a finer grind. The coarse grind makes an incredible texture in this uber simple dish.
Ok. You probably know by know that I’m all about simple foods. I used to make everything more complicated, including my meals. That’s ok every once in a blue moon, but my daily habit is to favor simplicity above all.
This is about as simple as you can get.
Set oven to 350.
In a dry, 10″ cast iron, add 1 c. polenta and 4 c. filtered water (room temp)
Mix gently with a wooden spoon, and place in the oven for 40 minutes.
After 40 min. take the pan out, add ~ 2 Tbsp. ghee, salt and pepper and gently stir.
Place back in the oven for 45-60 more minutes. It’s not going to be super crispy, like pan fried polenta. Prepared this way, it’s creamy, soft and easily digestible. A perfect, nourishing dish for a cool day.
I like doing 1.5 cups of polenta and 5 c. water to extend the servings a bit.
Try it with steamed greens and a side of black beans for a super simple, satisfying meal. A little red chile sauce (that’s how we do in New Mexico) or salsa and a garnish of parsley or cilantro takes this all to the next level. 
To go super simple, I love to have it with steamed greens and a few olives.
It’s amazing with pesto and/or sun-dried tomato jam. Throw on a few olives for garnish.
Enjoy!
