Polenta is a golden-yellow Italian cornmeal made from dried, ground maize (corn), and also the name given to the savoury cornmeal porridge that’s made by mixing cornmeal with water and simmering and stirring until it thickens - a staple dish of northern Italy. Polenta can be ground coarse or fine and is widely used in the southern states of America to make a variety of dishes, including cornbread, because maize is a major crop in the US.
Polenta can be served hot – known as wet polenta – or left to cool and set after cooking, then cut into slices and fried or grilled. Wet polenta can be bland so tends to be mixed with richly flavoured ingredients such as butter, cheese or fried mushrooms, or served as a side dish to accompany meat dishes, stews or casseroles. Fried or grilled polenta slices are good topped with cheese and grilled. Dried ground polenta can be used in baking, is often added to pastry and is a key ingredient of cornbread.
No its definitely a synned food now. Maybe the diary section hasn't been updated yet but on syns online, it's 5 syns per oz. My consultant also confirmed this. Its a real shame because I was planning on experimenting with polenta as breadcrumbs.... They've probably changed it to syns because of people like me...
I occasionally make a cornbread to go with my 5 bean chilli using a recipe from a SW book. In those day the cornbread was free because the polenta was free. Now I go along with what it says in the FAQs that if a product now has syns but you've always lost weight while counting it as a free food then you can continue to call it free. As it's not an everyday food I feel quite happy doing this.
250g/9oz fine polenta
1 tsp baking powder
salt & pepper plenty of it!
4 large eggs lightly beaten
300g/11oz very low fat natural yogurt
275g/10oz canned sweetcorn kernels drained
2 mild green chilli's deseeded & finely chopped
200g/7oz bottled roasted red peppers in brine rinsed drained & finely chopped
6 spring onions finely sliced
preheat the oven to 170/gas 3 spray a 20cm/8in baking tin with fry light.
Mix together the polenta & baking powder & season well.
In a jug combine the beaten egg & yogurt & pour into the polenta mixture, add the sweetcorn, chillies, red pepper & spring onions & stir lightly to combine.
Pour the batter into the flan dish & bake in the oven for 35-40mins until firm & lightly browned on top, cut the warm bread into squares or slices & serve immediately.