Baked Polenta

Quinoa polenta-how do u cook?

It is my first time with it pre-cooked. I always had them beans. I just notice them at Winni Dixie store for $3, not bad deal , but it was nasty when I had beans.

I am not expert at cooking quonia polenta (pre-cooked acient harvest) I dunno how to make them delicious. How do you make them pasta, rice, or anything?

Pizza Quinoa Polenta


1 tube of Quinoa Polenta
3 tablespoons olive oil
3 Roma tomatoes
1/2 cup shredded mozzarella

Pour the oil in a pan and heat on low.
Cut the polenta into 1/4 inch thick slices.
Place the polenta in the pan and cook each side so they’re slightly golden brown.
Turn the oven on to 350° F.
Slice the tomatoes. Place the polenta on foil on a cookie sheet. Top each piece with a slice of tomato. Sprinkle with cheese and bake for 10 to 15 minutes or until the cheese is melted.

Baked Polenta

Makes 4 Ramekins

-2 tablespoons Olive Oil (plus some to grease ramekins)
-3 cloves garlic, minced
-1 Ancient Harvest Quinoa Polenta Tube, sliced
-1 1/2 cups Chicken Broth, divided
-1 teaspoons Dried Basil
-1/2 cup Parmesan, dived and grated
-1 egg, lightly beaten
-4 ramekins, lightly oiled with olive oil (using a paper towel)

Preheat oven to 350*. In a large skillet over medium high heat, add oil and minced garlic. Let cook for about 2 minutes (or less–don’t let garlic brown). Add 1/2 cup of Chicken Broth (carefully) and then using a fork, add slices of the quinoa-polenta mashing them in. Once all the quinoa-polenta is mashed in, add the remaining 1 cup chicken broth and dried basil and cook until it comes to a light simmer (about 5-7 minutes). Cook on a simmer until polenta-quinoa mixture thickens (about 3 more minutes). Remove from heat and add the slightly beaten egg and 1/4 cup grated Parmesan, stirring quickly so that they egg doesn’t cook and the cheese doesn’t clump. Using a large spoon dish mixture evenly into 4 greased ramekins. Place ramekins on a cookie sheet and place in oven. Bake 20 minutes, or until bubbly and beginning to brown around the edges. Add the remained cheese on top and cook 5 more minutes. Remove and carefully, let stand 5 minutes and then place onto plates (using pot holders). Serve warm.

Polenta-Quinoa Sticks

¾ cup cornmeal
½ cup quinoa
4 cups water
Salt and pepper
2 Tbsp. olive oil

Put in cornmeal, quinoa, water and salt and pepper in a microwave-safe bowl and stir. Cook at 100% for 7-1/2 minutes. Stir again and cook 7.5 minutes. Your bowl is uncovered throughout the cooking time. (You can also make the polenta-quinoa in a pot on the stove by bringing all ingredients to a boil, then lowering the heat, covering the pot and simmering for 20 minutes, or until quinoa is al dente. Let sit, covered, for ten minutes and then fluff up.)

Cool 5 minutes. Add olive oil and stir to blend well. Put mixture in greased loaf pan. Cool to room temperature. Cover with plastic wrap and refrigerate until firm, about 3 hours. You can also leave this for several days if life intervenes and you have to attend to other events (Voice of Experience!) with no ill effects to your eventual sticks.

Invert on cutting board. Cut it into 16 slices (1/2 inch thick).

Spray olive oil on griddle. Heat to High (400 degrees F) and cook and turn until browned and crusty, about 20-30 minutes.

As noted above, we like our sticks alla Parmigiana, with a slice of mozzarella laid on top of the golden sticks. This takes about 5 minutes to melt. Then top with a tomato marinara sauce and you’ve got a tasty, healthy dinner that will pamper your bones!

How to Make Baked Polenta

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