The Fresh Food Club
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Polenta

In season all year

Food Description:

Polenta is coursely ground corn or maize kernels - it's slightly sweet and quite bland. Polenta is a staple of the Northernmost region of Italy. Like bread, pasta, potatoes and rice, polenta is a carbohydrate-rich food.

General Information:

Category: Grain
To Buy: There are many different types of polenta, including instant - don't buy instant . A good polenta will take 40 minutes to cook.
To Store: Store polenta grain in an airtight container in a cool cupboard or in the fridge - It will keep for 6 months.
Tips and Tricks: Polenta with cheese and vegetables cooked through it makes a great after-school snack for the kids. Nutrition content refers to one cup of cooked polenta.

Nutrition (1 Cup):

Weight (grams): 254
Carbohydrates, g: 21.9
Protein (g): 2.5
Saturated Fat, g : 0.0
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Energy (kJ): 445
Moderate GI 55 - 70: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; A moderate GI will release glucose into the bloodstream at a moderate rate.
Fat (g): 0.5
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Polenta can be served wet or dry - wet polenta served with parmesan and a drizzle of olive oil is good with recipes with lots of juice (ie mushrooms, tomato sauce) and grilled with a crust is delicious with roast vegetables, sauces or as an accompaniment to a light lunch.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.