Quinoa and Corn Grits Polenta

Elevate your comfort food game with this creamy and nutrient-rich Quinoa and Corn Grits Polenta, a modern twist on a beloved classic. Combining the earthy nuttiness of quinoa with the smooth texture of traditional corn grits, this dish is cooked to perfection with a blend of water and milk (or plant-based alternatives) for richness. Enhanced with olive oil or butter and optionally topped with Parmesan cheese, it strikes the perfect balance of indulgence and health. Ready in just 35 minutes, this versatile recipe can be served immediately for a velvety finish or cooled and sliced for grilling. Perfect for weeknight dinners or entertaining, this gluten-free polenta is as customizable as it is satisfying, with a sprinkle of fresh herbs or a dash of black pepper to tie it all together.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 0.5 cups Quinoa
• 0.5 cups Corn grits (polenta)
• 3 cups Water
• 1 cups Milk (or plant-based alternative)
• 1 teaspoons Salt
• 2 tablespoons Olive oil (or butter)
• 0.25 cups Grated Parmesan cheese (optional)
• 0.25 teaspoons Freshly ground black pepper
• 1 tablespoons Fresh herbs (e.g., parsley or thyme, for garnish, optional)

Directions

Step 1

Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer to remove any bitterness.

Step 2

In a medium saucepan, combine the quinoa, corn grits, water, and milk. Add the salt and stir well.

Step 3

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.

Step 4

Once it begins to boil, reduce the heat to low and simmer, stirring frequently. Cook for 20-25 minutes, or until the mixture is thick and creamy. Add more water or milk if the polenta becomes too thick before the quinoa and corn grits are fully cooked.

Step 5

Remove the saucepan from the heat and stir in the olive oil or butter. For a richer flavor, mix in the grated Parmesan cheese at this stage if desired.

Step 6

Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Step 7

Spoon the quinoa and corn grits polenta onto a serving plate or bowl. Garnish with freshly chopped herbs if using.

Step 8

Serve immediately for a creamy consistency, or pour into a greased pan and let cool for a firmer texture that can be sliced and grilled later.

Nutrition Facts

Serving size	1269.1 grams (1269.1g)

Amount per serving	% Daily Value*
Calories	1323

Total Fat 55.10g	71%
Saturated Fat 16.50g	83%
Polyunsaturated Fat 0.00g
Cholesterol 60mg	20%
Sodium 3979mg	173%
Total Carbohydrate 155.20g	56%
Dietary Fiber 4.90g	18%
Total Sugars 12.70g
Protein 51.60g	103%

Vitamin D 100IU	500%
Calcium 1020mg	78%
Iron 3mg	18%
Potassium 677mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 15.6%

Carbs: 46.9%