I grew up eating polenta and I never had enough of it. Part of our family tradition was that every Sunday morning we would eat polenta with feta cheese, eggs, country fries, and a tomato sausage sauce. I know it doesn’t sound like breakfast but I would eat this every morning.
In Romania polenta (mamaliga) is often used as a substitute for bread. I personally like it warm and mixed with cheese, but many people also eat it cold.
For a vegetarian option you can pair the polenta with a tomato onion sauce and serve with pickles. Simply Delicious!
- 1.5 cups corn grits (polenta)
- 4 cups water
- Boil 4 cups of water
- Add 1 teaspoons of salt
- Add 1.5 cups of corn meal
- Keep stirring
- Cooking time will depend on the type of corn meal you use; however, once it looks more compact it means it is cooked
- Once it’s cooked, you mix it with cheese, butter and sour cream or eat it with a meat/sausage dish