This is a recipe adapted from one found in Michael Smith’s The Best of Chef at Home. I’ve been cooking my way through it as part of my Simply Fresh Cook Along Book Club. I found the original great, but needing a little boost. This polenta helps you get a serving of ‘Leafy Green or Yellow Vegetables and Fruit’ which are vital for cell growth of healthy skin, bones and eyes of which you are to have 3-4 servings daily while pregnant. It also has a serving of calcium of which you need 4 daily. It’s even a great food for babies 9 months and older.

Vegetable Oil
1 small onion chopped finely
2 cloves minced garlic
2 cups milk
2 cups vegetable or chicken broth
1 cup yellow cornmeal
1 cup frozen corn
1/2 cup parmesan
1/2 cup sharp cheddar
Salt / Pepper

Splash vegetable oil in a saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until soft. Add milk and 1 cup broth. Bring to a simmer. In a separate bowl add remaining cup of broth and corn meal, mix and add to simmering liquid. Stir constantly – a wooden spoon works best.

Lower heat and keep stirring for 15 minutes or so. Stir in all remaining ingredients including salt and pepper to taste. Serve immediately while creamy or bake at 350 for 15 minutes, until firm, in a loaf pan. Cut thick slices and grill to reheat and serve.


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