Summer is the perfect time for barbeques and backyard dinners, and while this year might not look like the summers that we’re used to, it’s the perfect time to experiment with classic summer recipes. Ancient Harvest’s foods (and recipes!!) are a great way to tweak the usual menu and deliver a healthy meal that’s easy to put together!
Put a healthy twist on summer favorites by using polenta. Polenta is a great gluten-free source of fiber, protein, and complex-carbohydrates while remaining low in fat and calories. It may seem like an intimidating ingredient to add to your summer roster but Ancient Harvest’s organic Heat-and-Eat Polenta is pre-cooked and ready to heat.
You can use any of the organic Heat-and Eat Polenta flavors besides “Traditional Italian”. Some of the other flavors ar amazing!
Grilled Polenta Kabobs
Serves: 24 kabobs
Featuring Ancient Harvest Heat-and-Eat Polenta, Traditional Italian
If you love polenta, but don’t love the time it takes to cook, our organic, our Non-GMO ready-made Traditional Italian Polenta is right up your alley. Microwave it, sauté it, fry it, bake it, broil it or grill it. But no matter what, we know you’ll enjoy this traditional Italian favorite.
Ingredients
• 3 Tablespoons of olive oil, plus more for brushing before grilling
• 1 Package Ancient Harvest Heat-and-Eat Polenta, Traditional Italian
• 2 red bell peppers, stemmed, seeded, and cut into 1in squares
• 2 green bell peppers, stemmed, seeded, and cut into 1in squares
• 1 package cremini mushrooms, stemmed and quartered
• 1 red onion, outer layer removed and cut into 1in squares
• 24 cherry tomatoes
• 24 wooden skewers (may cut down to 8in)
Directions
Prep Time: 20 minutes
Total Time: 30 minutes
1. Slice the polenta into 1⁄2” thick rounds (about 8 slices total), then cut each round into 6
pieces.
2. Heat a medium skillet over medium heat. Once heated, add the olive oil.
3. Add the polenta and sauté on two sides for about 2 minutes per side. You’re looking for
a light golden crisp. This helps the polenta hold its shape when you thread it on the
kabob. Alternatively, you could marinate the polenta pieces in olive oil for 30 minutes,
but the sauté method is more effective for helping the polenta hold its shape.
4. Thread each kabob in the following order: Mushroom, Green Bell Pepper, Red Onion,
Red Bell Pepper, Polenta, Cherry Tomato, Mushroom, Green Bell Pepper, Red Onion,
Red Bell Pepper, Polenta.
5. Preheat the grill to medium-high heat.
6. Brush each kabob with olive oil on both sides before grilling.
7. Grill for 8 minutes, turning as needed, or until the vegetables are cooked through.
Savory Polenta & Cilantro Bites: Servings: 6
Featuring: Ancient Harvest Heat-and-Eat Polenta in Sun-Dried Tomato and Garlic
Life tastes good with our ready-to- heat and eat, non-GMO, organic Sun Dried Tomato & Garlic Polenta. Want some of this flavor explosion? We can arrange that.
Ingredients
• 18oz Ancient Harvest Heat-and-Eat Polenta – Any flavor (I highly recommend the Sun-Dried Tomato and Garlic)
• Butter to cook the polenta
• 1 tsp olive oil
• 2 tbsp minced garlic
• 1 tbsp ginger paste
• 2 green chilies, finely chopped
• 1⁄2 cup chopped cilantro
• 1⁄2 cup shredded fresh coconut
• 1 tbsp poppy seeds
• Salt as required
Directions:
Prep Time: 10 minutes Total Time: 25 minutes
Polenta
1. Slice the Heat-and-Eat Polenta into 1⁄2in thick rounds
2. Melt butter in a grill pan
3. Grill the Polenta slices evenly on both sides
4. Remove from the grill and place in a bowl lined with a paper towel to absorb any excess butter
Masala Filling
1. Heat the olive oil in a pan
2. Sauté the minced garlic and ginger paste for about 30 seconds
3. Add the chopped green chilies and cilantro and fry for another 45 seconds – 1
minute
4. Add the shredded coconut, poppy seeds and salt to taste. Continue to sauté for an
additional minute.
5. Take the mixture off of the flame and set aside
Assembly
1. To assemble, spread the filling on a Polenta slice and cover it with another slice to
create a mini sandwich.
Serve immediately with some green chutney, or ketchup.
Notes
• If you are unable to find green chilies, you can use 1 finely chopped jalapeno instead.
• If you are unable to find shredded coconut, you can use unsweetened desiccated coconut instead.
Baked Polenta Bites with Butternut Squash Bruschetta: Servings: 6-8
Featuring: Ancient Harvest Heat-and-Eat Polenta- Basil & Garlic!
Basil and garlic come together like never before in our Organic, Non- GMO Basil Garlic Polenta. Crafted from premium ingredients, this chef-inspired polenta brings the taste of Italy to your kitchen.
Ingredients
• 2 packages of Ancient Harvest Heat-and-Eat Polenta, Traditional Italian flavor (I recommend using the Basil & Garlic instead!)
• 1/2 pound grape tomatoes halved
• 1 pound butternut squash, peeled de-seeded and cubed into 1/4-1/2 in chunks
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 2 cloves minced garlic
• 1/4 teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt + more to taste
• 1/4 teaspoon pepper + more to taste
• 1/4 cup chopped walnuts
• Goat cheese
Directions
1. Preheat oven to 425 degrees F.
2. Place tomatoes and squash onto a baking sheet and toss with oil, vinegar, maple
syrup, garlic, pepper, rosemary, thyme, salt and pepper.
3. Bake in preheated oven for 20-30 minutes, mixing every 10 minutes, until squash is
tender.
4. Remove from oven and toss in walnuts. Cover and set aside to cool slightly while
polenta is baking.
5. Heat oven broiler to high
6. Cut polenta into 1/2 inch discs and brush both sides with olive oil.
7. Place discs on a greased baking sheet and broil for 7-10 minutes or until slightly
browned.
8. Remove from oven and spread with goat cheese. Top with bruschetta mixture and
garnish with more chopped herbs and walnuts, if desired.
9. Enjoy immediately!
These recipes sound amazing. You can find more Ancient Harvest products and recipes on their website!
I want to try at least 2 of these recipes! These sound so good and would be so much easier than cooking your own polenta! (I have done that so many times. It requires tons of patience and sometimes it doesn’t quite firm up so well.)
Follow Ancient Harvest on these social channels:
Twitter: https://twitter.com/ancientharvest
Facebook: https://www.facebook.com/AncientHarvest/
Pinterest: https://www.pinterest.com/AncientHarvest/
Instagram: https://www.instagram.com/ancientharvest/
Where to buy link:
To find the stores near you that carry Ancient Harvest products, please visit this link: https://ancientharvest.com/store-locator/
Thank you to Ancient Harvest for all the photos and the recipes. They sound delicious!!
I definitely need to buy some of these products!
Stevie Wilson,
LA-Story.com
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