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Polenta, a Lighter Carbohydate

Polenta, a Lighter Carbohydate

Polenta has been around for centuries. It used to be a peasant food but is now appearing in fancy restaurant menus. Polenta is made with cornmeal, and may contain a mixture of other starches. While it is high in carbohydrate, it has a lower glycemic index than some other carbs, making it a lighter alternative to your daily carb. It is also a source for protein and calcium.

While it is traditionally a slow-cooked item requiring a lot of attention in preparation, it is now available in cooked format. The recipe below makes use of the latter and only takes a few minutes to prepare.

Recipe: Polenta with Mushroom Sauce

Serves 6


  • 1 ½ tbsp olive oil
  • ½ tbsp sesame seed oil
  • 1 lb pre-cooked polenta - These are available with herbs as well
  • ½ onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 lb mixed mushroom, sliced
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tb balsamic vinegar
  • 1 Tsp corn starch
  • ½ c mushroom broth or arrowroot powder, dissolve in ½ cup mushroom broth
  • Salt and pepper to taste


Cut polenta into ½" slices. Heat 1 Tb olive oil in medium heat. Sear polenta until lightly browned, about 2 minutes, on each side. Place on serving plates.

Heat remaining oils in medium heat. Add onion and cook until soft (about 1 minute). Add garlic and herbs and stir till it is aromatic (about 1 minute). Add mushroom, soy sauce, sugar, salt and pepper and cook till done (about 5 minutes). Stir in vinegar. Add cornstarch mixture to thicken sauce. Spoon over polenta. Serve immediately.