11 Rustic Brazilian Polenta Recipes That Bring Cozy Comfort

There’s something about the rustic charm of Brazilian polenta that feels like a warm hug on a plate. These recipes are perfect for when you’re craving something hearty and comforting. From creamy classics to crispy treats, each dish offers a unique twist that will make your taste buds dance. Whether you’re in the mood for savory or sweet, these polenta creations are sure to delight. Get ready to make your next meal a cozy, memorable experience.

Classic Brazilian Polenta With Cheese

Classic Brazilian Polenta With Cheese, or “Polenta com Queijo,” is a beloved dish that showcases the comforting and hearty nature of polenta, a staple in Brazilian cuisine. This dish is typically made with cornmeal, which is cooked until creamy and then combined with a generous amount of cheese, resulting in a deliciously rich flavor.

The combination of the creamy polenta and the melted cheese creates a dish that’s perfect as a side or even as a main course, especially when paired with a flavorful sauce or topping. In Brazil, polenta is often enjoyed with various accompaniments, such as roasted meats, stews, or sautéed vegetables.

The versatility of this dish makes it a favorite among families and friends, often served during gatherings and celebrations. With its rustic charm and comforting warmth, Classic Brazilian Polenta With Cheese is sure to become a cherished addition to your culinary repertoire.

Ingredients (Serves 4-6):

• 1 cup cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup grated cheese (such as mozzarella or parmesan)
• Freshly ground black pepper (to taste)
• Fresh parsley or chives (for garnish)

Cooking Instructions:

1. Prepare the Water: In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to enhance the flavor of the polenta. This step is vital as it forms the base of your polenta.
2. Add the Cornmeal: Once the water is boiling, reduce the heat to medium-low. Gradually whisk in 1 cup of cornmeal. It’s important to add the cornmeal slowly to prevent clumping and guarantee a smooth consistency.
3. Cook the Polenta: Continue to stir the mixture constantly with a wooden spoon or a whisk. Cooking should last about 15-20 minutes, or until the polenta thickens and pulls away from the sides of the pot. This step is essential for achieving the right texture.
4. Incorporate Butter and Cheese: Once the polenta is thick and creamy, remove it from the heat. Stir in 2 tablespoons of butter and 1 cup of grated cheese until both are fully melted and combined. This will create a rich, creamy filling.
5. Season and Serve: Add freshly ground black pepper to taste. Pour the polenta into a serving dish or spoon it onto individual plates. Garnish with freshly chopped parsley or chives for an added pop of color and flavor.
6. Enjoy: Serve immediately, either as a standalone dish or alongside your favorite meats or sauces. The cheese will add a delightful gooeyness that complements the polenta beautifully.

Extra Tips:

When preparing Classic Brazilian Polenta With Cheese, consider experimenting with different types of cheese to customize the flavor to your liking. Cheeses like cheddar or gouda can add a distinct taste, while a sprinkle of grated parmesan on top before serving can enhance the dish further.

Additionally, for a more decadent experience, consider adding a splash of cream or milk while mixing in the cheese for extra creaminess. Enjoying the polenta hot is best, as it tends to firm up as it cools.

Polenta With Spicy Sausage and Tomato Sauce

Polenta with Spicy Sausage and Tomato Sauce is a hearty and comforting dish that embodies the rustic flavors of Brazilian cuisine. This dish combines creamy polenta, which serves as a perfect base, with a rich and flavorful tomato sauce infused with spicy sausage.

The contrast between the smooth texture of the polenta and the zesty, robust sauce creates a delightful culinary experience that’s sure to please your family and friends. It’s an ideal meal for gatherings, providing both warmth and satisfaction.

Cooking this dish isn’t only straightforward, but it also allows you to customize the spice level to suit your taste. The combination of spices and herbs in the sausage elevates the flavors, while the tomato sauce brings a fresh and tangy element.

Serve it up with a sprinkle of fresh parsley or grated cheese, and you have a dish that’s both rustic and elegant, perfect for any occasion.

Ingredients (Serves 4-6)

• 1 cup cornmeal (polenta)
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound spicy sausage (Italian or Brazilian), casings removed
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Cooking Instructions

1. Prepare the Polenta: In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Slowly whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low and cook for about 20-25 minutes, stirring frequently, until the polenta thickens and pulls away from the sides of the pot.

Once cooked, remove from heat and stir in the olive oil for added creaminess. Cover and set aside.

2. Cook the Sausage: In a large skillet over medium heat, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent. Add the spicy sausage to the skillet, breaking it up with a wooden spoon.

Cook for about 6-8 minutes until the sausage is browned and cooked through.

3. Prepare the Tomato Sauce: Once the sausage is cooked, add the crushed tomatoes, paprika, oregano, and red pepper flakes to the skillet. Stir well to combine all the ingredients.

Allow the sauce to simmer for about 10-15 minutes, letting the flavors meld together. If the sauce thickens too much, you can add a splash of water to achieve your desired consistency.

4. Serve the Dish: To plate, spoon a generous portion of polenta onto each serving plate. Top with the spicy sausage and tomato sauce mixture.

Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve warm and enjoy!

Extra Tips

When making Polenta with Spicy Sausage and Tomato Sauce, feel free to experiment with different types of sausage to suit your taste preferences; smoked sausage or chorizo can add a unique touch.

Additionally, if you prefer a milder dish, you can adjust the amount of red pepper flakes or choose a milder sausage. Leftover polenta can be stored in the refrigerator and reheated, making it a convenient option for meal prepping. Enjoy your cooking!

Grilled Polenta With Roasted Vegetables

Grilled Polenta with Roasted Vegetables is a vibrant and hearty dish that beautifully showcases the rustic flavors of Brazilian cuisine. Polenta, made from ground cornmeal, is a versatile base that can be prepared in numerous ways. In this recipe, the creamy polenta is allowed to solidify, cut into slices, and then grilled to perfection, creating a crispy exterior while maintaining a soft, warm interior.

Paired with an array of roasted vegetables, this dish not only offers a delightful medley of textures and flavors but also makes for a colorful and nutritious meal. The roasted vegetables bring additional depth to the dish with their caramelized sweetness and earthy notes. You can customize the vegetable selection based on seasonal availability or personal preference, making this recipe adaptable to your tastes.

Whether served as a main dish or a side, Grilled Polenta with Roasted Vegetables is sure to impress at any gathering or family dinner.

Ingredients (serving size: 4-6 people):

• 1 cup cornmeal
• 4 cups vegetable broth
• 1 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Add salt and pepper. Reduce heat to low and continue to cook, stirring frequently, for about 20-25 minutes until the mixture thickens. If using, stir in the grated Parmesan cheese for added flavor and creaminess.
2. Set the Polenta: Once the polenta has thickened, pour it into a greased baking dish or a lined baking sheet, smoothing the top with a spatula. Allow it to cool at room temperature for about 30 minutes until it firms up. After cooling, slice the polenta into rectangular pieces.
3. Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, combine the diced bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Toss until well coated. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. Grill the Polenta: Preheat a grill or grill pan over medium-high heat. Lightly brush the polenta slices with olive oil. Grill the polenta slices for about 4-5 minutes on each side, or until grill marks appear and the exterior is crispy.
5. Assemble and Serve: Arrange the grilled polenta on a serving platter and top with the roasted vegetables. Garnish with fresh basil leaves for an added burst of flavor. Serve warm as a delightful main dish or side.

Extra Tips:

When preparing Grilled Polenta with Roasted Vegetables, consider adding a splash of balsamic vinegar to the roasted vegetables for a tangy kick. You can also experiment with different types of cheese in the polenta for varied flavors.

Ultimately, if you prefer a smokier taste, try grilling the vegetables as well, and serve with a dollop of your favorite pesto or a drizzle of balsamic glaze for an extra layer of flavor. Enjoy your cooking adventure!

Creamy Polenta With Mushrooms and Herbs

Creamy Polenta with Mushrooms and Herbs is a comforting dish that embodies the rustic charm of Brazilian cuisine. The creamy texture of the polenta pairs beautifully with the earthy flavors of sautéed mushrooms and a medley of aromatic herbs. This dish is perfect as a side or a main course, bringing warmth and satisfaction to any meal.

The simplicity of the ingredients allows the natural flavors to shine through, making it a favorite among those who appreciate wholesome, home-cooked meals. This recipe isn’t only easy to prepare but also versatile, allowing you to substitute different mushrooms or herbs according to your preference.

Whether you’re hosting a dinner party or enjoying a cozy night in, Creamy Polenta with Mushrooms and Herbs is sure to impress your guests or family. Serve it alongside a fresh salad or grilled vegetables for a complete and satisfying meal.

Ingredients (Serves 4-6)

• 1 cup cornmeal (polenta)
• 4 cups vegetable or chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms (such as cremini or shiitake), sliced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
• Salt and pepper to taste
• ½ cup grated Parmesan cheese (optional)
• Chopped fresh parsley for garnish

Cooking Instructions

1. Prepare the Broth: In a large saucepan, bring the vegetable or chicken broth to a gentle boil over medium heat. This will serve as the cooking liquid for the polenta, infusing it with flavor.
2. Cook the Polenta: Slowly whisk in the cornmeal, stirring continuously to prevent lumps. Lower the heat to a simmer and continue to stir for about 15-20 minutes until the polenta thickens and becomes creamy. If it gets too thick, add a little water or broth to reach your desired consistency.
3. Sauté the Vegetables: While the polenta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Add the Mushrooms: Stir in the sliced mushrooms and cook until they’re browned and tender, about 7-10 minutes. Season with salt, pepper, thyme, and rosemary, allowing the flavors to meld together.
5. Combine Polenta and Mushroom Mixture: Once the polenta is cooked, remove it from heat and stir in the sautéed mushrooms and herbs. If using, mix in the grated Parmesan cheese for extra creaminess. Adjust seasoning with salt and pepper to taste.
6. Serve: Spoon the creamy polenta into bowls and garnish with chopped fresh parsley. Serve immediately while warm, enjoying the comforting flavors of this rustic dish.

Extra Tips

For an added depth of flavor, consider using a variety of mushrooms or adding a splash of white wine to the sautéed mushrooms as they cook. This will enhance the umami notes and complement the creamy texture of the polenta.

Additionally, feel free to experiment with different herbs based on seasonal availability or personal preference. For a vegan version, simply omit the butter and cheese, and use vegetable broth throughout.

Polenta Cakes With a Garlic Butter Drizzle

Polenta, a staple in Brazilian cuisine, is a versatile dish made from cornmeal that can be transformed into a variety of delightful meals. One such delicious rendition is Polenta Cakes With a Garlic Butter Drizzle. These cakes boast a crispy exterior and a creamy interior, making them a perfect side dish or a main course when paired with a fresh salad or grilled vegetables. The addition of garlic butter elevates the flavor, providing a rich and aromatic finish that complements the polenta beautifully.

This recipe is simple yet rewarding, allowing you to experience the rustic charm of Brazilian cooking right in your kitchen. Whether you’re hosting a dinner party or enjoying a cozy meal at home, these polenta cakes are sure to impress your family and friends. The combination of textures and flavors in this dish will transport you straight to the heart of Brazil.

Ingredients (serving size: 4-6 people):

• 1 cup cornmeal
• 4 cups vegetable broth
• 1 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Polenta: In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, ensuring there are no lumps. Reduce the heat to medium-low and cook the mixture, stirring frequently, for about 20 minutes or until the polenta thickens and pulls away from the sides of the pan.
2. Add Cheese and Milk: Once the polenta has thickened, remove it from the heat. Stir in the grated Parmesan cheese, milk, salt, and black pepper until everything is well combined. The mixture should be creamy and smooth.
3. Set the Polenta: Pour the polenta into a greased baking dish, spreading it evenly. Allow it to cool at room temperature for about 30 minutes, then refrigerate for 1-2 hours until it firms up and is easy to slice.
4. Slice and Cook the Cakes: After the polenta has set, remove it from the refrigerator and cut it into desired shapes (squares or rectangles). In a skillet, melt 2 tablespoons of butter over medium heat. Add the polenta cakes in batches, cooking for about 5-7 minutes on each side until they’re golden brown and crispy.
5. Make the Garlic Butter Drizzle: In a separate small saucepan, melt the remaining butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
6. Serve: Arrange the crispy polenta cakes on a serving platter. Drizzle the garlic butter over the top and garnish with chopped parsley for a fresh touch. Serve warm and enjoy!

Extra Tips: When preparing polenta, make sure to stir continuously to avoid lumps, and keep an eye on the heat to prevent it from sticking to the bottom of the pan. If you prefer a creamier texture, you can adjust the amount of milk to your liking. Experiment with different herbs and spices in the garlic butter for added flavor, such as thyme or rosemary. Finally, leftover polenta can be stored in the refrigerator for a few days, making it easy to whip up more cakes later!

Sweet Polenta With Cinnamon and Coconut

Sweet Polenta with Cinnamon and Coconut is a delightful Brazilian treat that transforms humble cornmeal into a luscious dessert. This dish showcases the versatility of polenta by blending it with rich coconut milk and aromatic cinnamon, creating a comforting, sweet dish that can be enjoyed warm or chilled.

It’s perfect for family gatherings or as a special treat to satisfy your sweet tooth. The combination of textures and flavors makes it an irresistible option for both kids and adults alike.

This recipe isn’t only easy to prepare but also allows for customization based on your taste preferences. You can adjust the sweetness by varying the amount of sugar or even adding fruits like bananas or berries on top for a fresh twist.

Whether served as a dessert or a sweet breakfast option, Sweet Polenta with Cinnamon and Coconut is bound to become a favorite in your home.

Ingredients (Serves 4-6)

• 1 cup cornmeal (polenta)
• 4 cups water
• 1 cup coconut milk
• ½ cup sugar (adjust to taste)
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract
• Pinch of salt
• ½ cup shredded coconut (unsweetened, for garnish)
• Additional cinnamon (for garnish)

Cooking Instructions

1. Boil the Water: In a large pot, bring 4 cups of water to a rolling boil. Add a pinch of salt to enhance the flavor of the polenta.
2. Add the Cornmeal: Gradually whisk in 1 cup of cornmeal to the boiling water. Whisk continuously to prevent lumps from forming. This will create a thick mixture.
3. Cook the Polenta: Reduce the heat to low and simmer the polenta for about 15-20 minutes, stirring frequently. The polenta is done when it pulls away from the sides of the pot and has a creamy consistency.
4. Incorporate Coconut Milk and Sugar: Stir in 1 cup of coconut milk and ½ cup of sugar into the cooked polenta. Mix well to combine. Add 1 teaspoon of cinnamon and ½ teaspoon of vanilla extract for added flavor.
5. Simmer and Thicken: Allow the mixture to simmer on low heat for an additional 5 minutes, stirring occasionally until it thickens to your desired consistency.
6. Serve: Pour the sweet polenta into a serving dish or individual bowls. Optionally, sprinkle with shredded coconut and a dash of cinnamon for garnish. You can serve it warm or let it cool in the refrigerator for a chilled dessert.

Extra Tips

When preparing Sweet Polenta with Cinnamon and Coconut, feel free to experiment with the ingredients! You can use sweetened coconut milk for a richer flavor or add a splash of almond or soy milk for a different taste.

If you prefer a more textured dish, consider folding in nuts or dried fruits before serving. For an extra indulgent treat, drizzle some honey or maple syrup on top just before enjoying.

Polenta With Beef Stew

Polenta with Beef Stew is a traditional Brazilian dish that beautifully combines creamy polenta with hearty, flavorful beef stew. This rustic meal is a staple in many homes across Brazil, often enjoyed on weekends or special occasions. The combination of the smooth, velvety polenta paired with the rich and savory beef stew creates a comforting dish that warms the soul and satisfies the appetite.

Cooking polenta is a straightforward process that requires just a few simple ingredients, but it’s crucial to get the texture just right. Polenta is made from cornmeal, and when cooked properly, it becomes creamy and delicious. The beef stew is packed with tender chunks of meat, aromatic vegetables, and a blend of spices that enhance the overall flavor. Together, they create a delightful and rustic dining experience that can be enjoyed by the whole family.

Ingredients (Serves 4-6)

• 1 cup cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Prepare the Polenta: In a large saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the cornmeal to prevent lumps from forming. Reduce the heat to low and cook, stirring frequently, until the mixture thickens and pulls away from the sides of the pan, about 15-20 minutes. Once done, stir in the butter for extra creaminess and set aside.
2. Sear the Beef: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed beef stew meat and sear it until browned on all sides, about 5-7 minutes. This step adds depth of flavor to the beef.
3. Sauté the Vegetables: Add the diced onion and minced garlic to the pot with the beef. Sauté for about 3-4 minutes until the onions are translucent. Then, add the sliced carrots and chopped bell pepper, cooking for another 3 minutes.
4. Build the Stew: Stir in the canned diced tomatoes, beef broth, dried oregano, paprika, and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. Stir occasionally to prevent sticking.
5. Serve the Dish: Once the beef is tender, taste and adjust the seasoning if needed. To serve, spoon a generous portion of the creamy polenta onto each plate and ladle the beef stew over the top. Garnish with fresh parsley for added flavor and color.

Extra Tips

When making Polenta with Beef Stew, it’s important to keep a close eye on the polenta as it cooks, stirring frequently to guarantee it achieves the desired creamy texture.

If you prefer a smoother consistency, you can use a whisk or immersion blender to blend the polenta after it has cooked. Additionally, consider letting the stew simmer longer for even more flavor; the longer it cooks, the more tender the beef will become.

This dish can also be made a day in advance, as the flavors meld beautifully when left to sit overnight, making it a great option for meal prep or entertaining.

Polenta Topped With Shrimp and Garlic Sauce

Polenta is a beloved staple in Brazilian cuisine, offering a creamy and comforting base that pairs beautifully with various toppings. In this recipe, we elevate the humble polenta by topping it with succulent shrimp sautéed in a rich garlic sauce. The combination of flavors and textures makes this dish a perfect centerpiece for a family gathering or a cozy dinner with friends.

The polenta serves as a wonderful canvas, absorbing the delicious garlic-infused sauce while providing a hearty, satisfying bite. Cooking polenta topped with shrimp and garlic sauce isn’t only simple but also quick enough to prepare for a weeknight meal. The key is to guarantee that your polenta is creamy and well-seasoned, which will complement the tender shrimp perfectly.

With just a few fresh ingredients and some basic cooking techniques, you can create a dish that brings the essence of Brazil right to your table.

Ingredients (Serves 4-6):

• 1 cup of cornmeal
• 4 cups of water
• 1 teaspoon of salt
• 2 tablespoons of butter
• 1 cup of grated Parmesan cheese
• 1 pound of shrimp, peeled and deveined
• 4 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of paprika
• 1 tablespoon of fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Prepare the Polenta: In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the boiling water. Gradually whisk in the cornmeal to prevent lumps from forming. Continue to stir as the mixture thickens, about 5-7 minutes.

Once thickened, reduce the heat to low and cook for an additional 10-15 minutes, stirring frequently until the polenta is creamy and smooth.

2. Incorporate Butter and Cheese: Once the polenta is cooked, remove it from the heat and stir in the butter and grated Parmesan cheese. Mix well until the cheese has melted completely and the polenta is creamy.

Adjust seasoning with salt and pepper to taste. Keep warm while you prepare the shrimp.

3. Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Add the shrimp to the skillet, sprinkle with paprika, and season with salt and pepper. Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque.

4. Combine and Serve: Once the shrimp are cooked, remove the skillet from the heat. Spoon the creamy polenta into serving bowls and top generously with the sautéed shrimp.

Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

For the best results, choose fresh, high-quality shrimp to enhance the flavor of the dish. If you prefer a spicier kick, consider adding red pepper flakes when sautéing the garlic.

Additionally, you can prepare the polenta ahead of time and reheat it with a splash of water or stock to restore its creamy texture. This dish pairs well with a crisp salad or steamed vegetables for a complete meal. Enjoy your culinary journey through rustic Brazilian flavors!

Baked Polenta With Spinach and Feta

Baked Polenta with Spinach and Feta is a delightful dish that combines the creamy texture of polenta with the vibrant flavors of fresh spinach and tangy feta cheese. This rustic Brazilian recipe offers a comforting meal that can be served as an appetizer, side dish, or even a main course. The dish isn’t only easy to prepare but also packed with nutrients, making it a great option for family dinners or gatherings.

The polenta is cooked until creamy, then layered with sautéed spinach and crumbled feta before being baked to perfection. The result is a golden-brown, cheesy delight that pairs wonderfully with a crisp salad or roasted vegetables. Whether you’re a polenta aficionado or trying it for the first time, this dish is sure to please your palate and impress your guests.

Ingredients (Serves 4-6):

• 1 cup cornmeal (polenta)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese (for topping)

Cooking Instructions:

1. Prepare the Polenta: In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal while stirring constantly to avoid lumps. Reduce heat to low and continue to stir until the polenta is thick and creamy, about 10-15 minutes. Once cooked, remove from heat and stir in salt, pepper, and nutmeg.
2. Sauté the Spinach: In a separate skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Then, add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
3. Combine Ingredients: In a large mixing bowl, combine the cooked polenta with half of the crumbled feta cheese and the sautéed spinach mixture. Mix until well combined. Taste and adjust seasoning if necessary.
4. Assemble and Bake: Preheat your oven to 375°F (190°C). Transfer the polenta mixture into a greased baking dish, spreading it out evenly. Sprinkle the remaining feta cheese and grated Parmesan cheese on top.
5. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly. Once done, remove from the oven and let it sit for a few minutes before slicing and serving.

Extra Tips:

To enhance the flavor of your Baked Polenta with Spinach and Feta, consider adding additional herbs such as thyme or oregano to the spinach mixture. For a spicier kick, a pinch of red pepper flakes can also be added.

Leftovers can be stored in the refrigerator and reheated, making this dish not only delicious but also convenient for meal prepping. Enjoy your rustic Brazilian creation!

Polenta Fries With Chimichurri Sauce

Polenta Fries with Chimichurri Sauce is a delightful dish that brings a taste of rustic Brazilian cuisine to your table. This dish combines the creamy texture of polenta with the crispy exterior of fries, offering a satisfying crunch in every bite. The chimichurri sauce, a vibrant blend of herbs, garlic, vinegar, and olive oil, adds an invigorating and zesty kick that perfectly complements the savory flavor of the polenta fries.

This dish can be served as an appetizer or a side dish, making it versatile for any meal occasion.

Making polenta fries requires a bit of patience, but the results are well worth the effort. The key is to allow the polenta to set properly before frying, guaranteeing that the fries hold their shape and achieve that delightful crunch. Pairing the fries with homemade chimichurri sauce elevates the dish, providing a beautiful contrast of flavors.

This recipe yields enough for 4-6 people, perfect for sharing with family and friends.

Ingredients (Serves 4-6):

• 1 cup of cornmeal
• 4 cups of water
• 1 teaspoon of salt
• 2 tablespoons of olive oil (for frying)
• Fresh parsley, chopped (for chimichurri)
• Fresh cilantro, chopped (for chimichurri)
• 3 garlic cloves, minced (for chimichurri)
• 1 teaspoon of red pepper flakes (for chimichurri)
• 1/4 cup of red wine vinegar (for chimichurri)
• 1/2 cup of olive oil (for chimichurri)
• Salt and pepper to taste (for chimichurri)

Cooking Instructions:

1. Prepare the Polenta: In a large saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and gradually whisk in the cornmeal. Continue whisking for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pan.
2. Set the Polenta: Once thickened, pour the polenta into a greased baking dish and spread it evenly. Let it cool at room temperature for about 1 hour or until it firms up. You can also refrigerate it for faster setting.
3. Cut the Polenta: After the polenta has cooled and set, use a sharp knife to cut it into fries or strips of your desired thickness.
4. Fry the Polenta: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the polenta fries in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to absorb excess oil.
5. Make the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Slowly whisk in the 1/2 cup of olive oil until well combined. Season with salt and pepper to taste.
6. Serve: Arrange the crispy polenta fries on a serving platter and drizzle with chimichurri sauce or serve the sauce on the side for dipping.

Extra Tips:

When preparing Polenta Fries with Chimichurri Sauce, it’s essential to confirm your polenta sets well for the right texture.

If you want a more intense flavor, let the chimichurri sit for at least 30 minutes before serving to allow the flavors to meld together.

For a variation, consider adding grated cheese to the polenta before setting it, or try experimenting with different herbs in your chimichurri, such as oregano or mint, to customize the flavor to your liking.

Enjoy your cooking experience and the delightful outcome!

Sweet Corn Polenta Pudding With Berries

Sweet Corn Polenta Pudding With Berries is a delightful Brazilian dessert that beautifully combines the rich creaminess of polenta with the natural sweetness of corn and the vibrant flavors of fresh berries. This dish is perfect for those warm summer evenings or as a comforting dish during the cooler months.

The polenta is cooked slowly, allowing the cornmeal to absorb the flavors, resulting in a sumptuous pudding that’s both satisfying and indulgent. Topped with a medley of berries, this dessert not only looks stunning but also adds a rejuvenating burst of flavor with every bite.

Making Sweet Corn Polenta Pudding is an enjoyable process that brings together simple ingredients to create a dish that’s both rustic and elegant. It’s an excellent choice for gatherings, and it’s sure to impress your guests with its unique flavor profile and beautiful presentation.

Whether served warm or chilled, this polenta pudding will become a favorite in your dessert repertoire.

Ingredients (Serves 4-6):

• 1 cup cornmeal
• 4 cups water
• 1 cup sweet corn kernels (fresh or frozen)
• 1 cup coconut milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• Mint leaves (for garnish, optional)

Cooking Instructions:

1. Prepare the Cornmeal Mixture: In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the cornmeal to avoid lumps. Reduce the heat to low, stirring continuously until the mixture thickens, about 10-15 minutes. The polenta should be creamy but firm enough to hold its shape.
2. Add Sweet Corn and Coconut Milk: Once the polenta has thickened, stir in the sweet corn kernels, coconut milk, sugar, vanilla extract, and salt. Continue to cook on low heat for an additional 5-10 minutes, stirring frequently to guarantee that the mixture doesn’t stick to the bottom of the pan. The pudding should be smooth and well combined.
3. Transfer and Chill: Pour the polenta mixture into a lightly greased dish or individual serving bowls. Use a spatula to smooth the top. Let it cool at room temperature for about 15 minutes before transferring it to the refrigerator. Allow it to chill for at least an hour or until fully set.
4. Prepare the Berries: While the pudding is chilling, rinse the mixed berries under cold water and pat them dry with a paper towel. If using strawberries, slice them into smaller pieces. Set the berries aside until you’re ready to serve.
5. Serve the Dish: Once the polenta pudding has set, remove it from the refrigerator. Cut into squares or scoop out portions into bowls. Top each serving with a generous amount of mixed berries. Garnish with fresh mint leaves if desired.

Extra Tips: When making Sweet Corn Polenta Pudding, feel free to experiment with the types of berries you use. Seasonal fruits like peaches or mangoes can also be delicious alternatives.

For added flavor, consider drizzling a little honey or maple syrup over the top before serving. If you prefer a sweeter pudding, you can adjust the sugar to your taste. Enjoy this dish warm or chilled, and it can even be made a day in advance for convenience!