I know what you are thinking, Polenta with Flaxseed? My polenta dish was inspired by Tatie (my aunt). My aunt always eats her oatmeal with flaxseed almost every day. I got the idea of mixing Polenta with Flaxseed from her.
When you mix oatmeal with flaxseed, the texture is gooier, and the oatmeal does not lose its taste. So one day that got me thinking. What about if I mix the flaxseed with the polenta? Would the polenta retains its softness or would it become hard when cold?
I do not enjoy eating my polenta with milk unless I’m eating porridge which to me should be sweet and not salty. Because I knew the flaxseed would not change the taste of the polenta, I was more excited to use it.
For this recipe, I used Whole Ground Flaxseed Meal which can be found in the organic section of your supermarket. Most nutrition experts recommend ground over whole flaxseed because the ground form is easier for your body to digest. Whole flaxseed may pass through your intestine undigested, which means you won’t get all the benefits. http://www.mayoclinic.com/health/flaxseed/AN01258
I prefer the ground flaxseed not only because it is easier to digest but because I find it easier on the eyes when mixed with food. And since we eat with our eyes first why not use it this way.
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Polenta is made with whole-grain yellow cornmeal. When cooking polenta, the cooking time may vary depending on the brand and texture. Make sure you choose a trusted brand of cornmeal.
This dish may be a little too healthy for some, but this is one of the best ways to incorporate flaxseed into your meal. Also when Polenta with Flaxseed is re-heated, it becomes soft again. No need to add more water.
Enjoy this dish with meat or vegetable stew or even with avocado. Any Haitian will tell you that it is best to eat polenta is with avocado. The two go very well with each other.
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1 cup whole ground yellow cornmeal
- 4 cups water
- 2 tablespoons whole ground flaxseed meal
- In a heavy pot over medium heat, add oil, garlic and onion and let cook for 1-2 minutes. Add salt and cornmeal and stir. While stirring with either a wooden spoon or a whisk, slowly add water. Cove and bring to a boil. When it starts, to boil, uncover and stir. Lower heat add flaxseed, and stir. Every 3 - 4 minutes, make sure you stir the corneal so it does not stick in the bottom of the pan. The cooking time may be different depending on the brand. It may take 15 minutes to 1 hour for the cornmeal to cook and again depending on size. The coarser the grain is the longer it will take to cook. Add additional water if necessary. Season to taste. Serve hot