The first time I bought polenta it was at the suggestion of my sis-in-law Cathy. She was doing Simply Filling and polenta was a free food. Everything she made looked simple, delicious, zero points (on the WW Points Plus system) and she seemed satisfied. Why wouldn’t I want to add it to my pantry? Or would it be fridge? Wait a minute, where do you even find it? Better yet…what is it??
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cornmeal as used in Italian cooking.
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a paste or dough made from cornmeal, which is boiled and typically then fried or baked.
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Ok so it’s cornmeal. I looked in the baking section, no go. It’s used in italian cooking so try the pasta and sauces. Nope. I gave up. And then one day I was doing my wander aimlessly at Trader Joe’s routine and tada! There it was. I still can’t even tell you what it’s near but I can walk right to it. Go figure.
So I have polenta…now what? Not going to lie, the first time I bought it I literally let that little tube sit on the counter while I studied it so long that it expired before I used it. Not knowing anything about the stuff I threw it away. I know, I know. Now that I’ve played with it some though it never makes it more than a week in my fridge. Never.
**Tip**
I find it’s easiest to leave polenta in it’s original tube and slice what I am going to use off with a bread knife. I wrap the open end back up in plastic but never remove from tube!
Polenta is one of those food items that pretty much takes on whatever flavor you add to it. I’ve used it in Mexican dishes, with eggs, blended up, fried, Cathy was right. It’s a marvelously agile food and it’s still only 1 Smart Point per serving.
Polenta French Toast – 3 Weight Watchers Smart Points per serving
Ingredients:
- 2 slices of Polenta (approximately 1/2″ thick each)
- 1 egg
- Non stick spray
Slice polenta from a tube using a bread knife without removing it from the plastic until you are ready to use. Spray a non stick pan and heat to medium. Beat one egg in a shallow dish that is just slightly deeper than the thickness of the polenta slice. Dip each slice generously in the egg turning it twice and then place immediately in the heated pan. Cook for 5 or 6 minutes until egg has set and then flip. Cook on other side for approximately 5 minutes. Remove and serve immediately with your choice of french toast toppings…just be sure to count the topping points!
For more great recipe and meal ideas join us at If You Have An Egg…You Have Hope, a Weight Watchers Support Group!
Made the Polenta french toast this morning…delicious! I topped mine with a couple sprays of I can’t believe it’s not butter, and a sprinkle of Vanilla Powder. (zero sp)
That’s sounds great Kathy, thank you for sharing!