Have you seen polenta in those tubes in the stores?
They never really looked very appealing to me.
Did you know you can make polenta at home? It’s super easy.
One of my favorite Mexican dishes is called sopes. They’re very similar to tostadas. Pretty much a sope is a disc of polenta with meat, beans, and garnishings on top. I used these polenta discs in my healthy sope recipe.
We don’t have Mexican food trucks in New Zealand so I have resorted to trying to make Mexican food at home. And it’s been a successful undertaking.
These polenta discs are superior to any store bought polenta sausage-looking tubes.
They are best served with pulled chicken, pork, beef or lamb.
And don’t you dare forget garnishings like beans, guacamole, tomatoes, plain yogurt, cheese/feta, green onions, or anything else that suits your fancy.
Easy Polenta Discs for my Healthy Sope Recipe
Optional soaking preparation: mix 1 cup of cornmeal (packaging might say polenta) + 3 cups of water. Mix in 1 tablespoon lime juice, 1 tablespoon plain yogurt, OR 1 table spoon apple cider vinegar. Soak overnight.
Here’s what the discs look like before going into the oven. When cornmeal is cooked, the consistency will be porridge-like, which makes it easy to scoop into discs.
- 2 cups organic cornmeal (might say “polenta” on packaging). Make sure it's organic. Most corn is GMO now and days.
- 6 cups water
- 1 teaspoon salt and a generous grind of pepper
- 1 tablespoon grapeseed oil or butter
- If you decided to soak the corn meal polenta overnight, “good on you” as they say in New Zealand. If not, no worries, just follow the steps below.
- Bring the 6 cups of water and 1 teaspoon of salt to a boil.
- Heat oven to 375 deg F
- Add 2 cups of cornmeal and REDUCE the heat to low.
- Stirring every five minutes or so, cook your cornmeal until it has/resembles a porridge consistency.
- Add the oil or butter and pepper.
- Once your cornmeal/polenta has the consistency of porridge, you are ready to spoon globs onto a baking sheet lined with either baking paper or a Silpat.
- I use a Silpat for all my baking.
- The “globs” will form into a nice disc shape as pictured above.
- Bake for about 15-20 minutes. The polenta discs with be soft at first but let them cool.
- Once the discs have cooled, they will be firmer and ready to garnish.