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No-Stir Solar Oven Polenta

Polenta is always a crowdpleaser, but not so much for the chef who traditionally has had to work whisking vigorously to achieve the perfect, smooth texture that generations of families have grown to know and love.

If you’re camping with friends or enjoying a backyard barbecue with family, you should not whisk away those precious moments working at achieving the perfect polenta. All you really need to do is to add these three ingredients, water, cornmeal, and salt, to your solar oven pan. Then gently combine, cover the pan with the lid and place in your solar oven. Be sure to focus the panels toward the sun for optimal energy use.

Once the water is absorbed, you’re all set to enjoy this creamy comfort food. This Solar Polenta is so delicious – and so easy – to prepare in your solar oven that you won’t miss a minute of the fun. In fact, once the polenta is prepared the real fun begins when your family and friends pair it with all their favorite foods like:

  • mozzarella and alfredo sauce,
  • meat balls and tomato sauce,
  • veggies and hummus.

If an Italian dish is not on the menu, add cumin and oregano for a Mexican twist on this old family favorite.  If you’re lucky enough to have leftovers, fry slices of chilled polenta. Then drizzle with syrup – or add a heaping amount of whipped cream – and pair with your best cup of joe to delight yourself with a yummy breakfast.

This recipes bakes up great in a conventional oven, too. Just preheat to 250 degrees, and check at two hours.

Solar Polenta

  • 8 cups very hot (even boiling) water
  • 2 cups cornmeal
  • 2 teaspoons salt
  • seasonings (optional)

Preheat solar cooker/oven. Grease a lidded, dark pan. Put ingredients in pan, stirring carefully to combine. Put on the lid, and place in solar cooker/oven for 1-1/2 to 2 hours, until water is absorbed.

Serve hot, with toppings or a pat of butter. Or, chill, slice, and fry in a skillet before serving.

Note: You can put in whatever seasonings best fit your use: cumin and oregano for Mexican meals; basil and parmesan for Italian cuisine. Personally, I prefer to prepare a large batch of polenta plain and use it in multiple different meals. Topped with sauce and mozzarella, it’s a great side. Sliced with fresh tomatoes, basil, and cheese, it’s a cool lunch. And fried in the morning, with a pat of butter and drizzle of cane syrup, it’s a quick, filling breakfast.

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