Bento Polenta

This is a quick carb for bentio wgen I just don't want a bunch of rice or noodles. I give them a quick fry in the morning, to brown and add color. 

  • 1 Cup Yellow Cornmeal, Dry
  • 4 Cups water
  • 2 tsp Garlic Powder
  • 1 Cup Parmesean Cheese
  1. Prepare a cookie sheet with a depth of about 1/4 - 1/2 inche with a sheet of aluminum foil and set aside. 

  2. Bring the water to a boil and add the cornmeal, whisking constantly. The cornmeal will stick to the bottom if you're not careful. 

  3. Reduce heat to low medium and cook for about 10 minutes. With a clean spoon, tase every few minutes for a smooth texture. There should be no gritty taste. 

  4. Add the garlic and cheese and stir until melted. 

  5. Remove from heat. Spread out on the prepared cookie sheet until it's smooth and even. Allow to cool on the counter for about 20-30 minutes.

  6. When completely cool, cut into shapes, either using a knife or a cookie/veggie cutters. Store in tight sealing containers in single layers in the refrigerator or freeze. 

  7. Fry in the morning to add color.

Recipe Notes

If like me, you hate the idea of wasting leftover polenta after using cookie cutters, you can freeze the scraps and then add with veggies or ham for a breakfast hash.