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Tuesday, February 15, 2011

Pea and Corn Polenta Mold

You may have seen this adorable little dome before. This recipe is a re-run. I posted it last summer when sweet Jersey corn was at its height. It's a good winter recipe too and makes a great side dish. 

If you add cheese or cooked beans, it could be a meal in itself or eat it with a nice salad and bowl of steaming hearty black bean soup.

The recipe for this black bean soup is in my new soups cookbook available here: How to order my New Soups Cookbook 

Corn meal is popular in Northern Italy, Latin American countries, and in the American south. Corn meal can be found in any food market. Personally, I like to buy an organic brand of corn meal like Bob's Red Mill Organic Corn Grits which is a little pricey, but there are many inexpensive brands of regular corn meal available in the supermarket or Latin American grocery stores. (There is a charming Mexican grocery in New Hope, Pa.)

This recipe for polenta is not only soft and creamy, but it is also easy and quick to make.

In addition, it is versatile. You can add just about anything you like to the basic recipe: fresh corn, fresh or  frozen peas, cooked black beans or fava beans, sauteed mushrooms, red pepper, chili peppers, cheddar cheese etc. Your only limit is your imagination or your palate..

The appealing dome presentation makes this recipe perfect for your family or company as well. Just slice and eat. It's delicious. Either way, it is sure to be enjoyed by all..

Prep time for basic polenta : 1 minute
Cook time: 5 minutes

Creamy Polenta with Corn and Peas
This recipe uses a basic polenta recipe; however, just before the polenta is finished cooking,  add fresh ( frozen thawed) peas and fresh ( or frozen thawed) raw corn.

Basic recipe:
3 cups water or vegetable broth
1 cup of corn meal,
1/2- 1 tsp salt
1 cup of frozen peas slightly thawed or fresh peas
1 cup of raw corn cut off the cob ( or frozen thawed)
1 cup black beans, drained well ( optional)

1. Bring water (or broth) and salt to a boil in a sauce pan. Add corn meal slowly, stirring until blended. Reduce heat to a simmer and continue to stir until mixture becomes thicker and shut off the heat. Mix in corn and peas (black beans if desired) and
spoon the mixture into a small bowl (spray with oil spray to prevent sticking) and allow to set for about 10 minutes.

Spoon cooked polenta into a small bowl and allow to sit until molded ( about 10  minutes)

Unmold by inverting bowl onto a plate and serve. Makes about 5 thick slices

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  1. Think this is a delicious comfort meal, soothing in the winter and cooling in the summer if you let the dish rest after unmolding. Could become a basic recipe to everyone's repetoire.

  2. I'm a HUGE fan of polenta, but I've never tried adding vegetables to it.

  3. Adding vegetables, drained back beans, or cheese, not only makes the polenta colorful, it also add protein and extra nutritional benefits.

    If you try it, let me know how you like it..

  4. Just added you to the GF Blog List over at the Crispy Cook.

  5. Wow, your polenta looks great - I could make a meal of that! Love the idea of putting vegetables into it - I never would have thought of that, but it is definitely something I will be trying.

    Thanks so much for sharing this with Make it with ... Mondays, challenge cornmeal - I do hope you'll join in again.

    Sue :-)


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