There’s a new meal on heavy rotation in the Owens’ Homestead: Polenta Round Tacos. In fact, I think polenta rounds may be the most underrated food in my pantry. I am seriously debating adding it to my list of kitchen essentials.
Polenta rounds are crazy versatile. They are so versatile and can be adapted to whatever cuisine you have on the menu. Polenta is just boiled cornmeal and the rounds are made from slices off of a loaf. I recommend buying pre-made loaves at your favorite grocery store, but if you’re feeling super ambitious, you can make your own.
If you’re worried about what to do with polenta, don’t fret! Gently slice the polenta loaf into about one-centimeter-thick rounds. Heat some oil over medium-high heat, and simply fry the slices about 3-5 minutes on each side. Don’t forget to season with salt and pepper! It will make them even more delicious.
The rounds act as a base to your meal, similar to rice or noodles. I have been using them in place of tortillas for tacos and it is so delicious that I am totally kicking myself for not trying this sooner.
Have you used polenta before? Do you have a favorite recipe?
Polenta Round Tacos
Polenta Round Tacos
Ingredients
- 8 slices cooked polenta rounds 1 cm thick
- 1 Tablespoon oil
- 1 lb hamburger meat
- 1 can fire roasted tomatoes
- 1 Tbsp taco seasoning + more for serving
- garnish: sour cream avocado, cilantro, additional taco seasoning
Instructions
- Season the hamburger meat with 1 tablespoon taco seasoning and brown over medium heat. Once browned, stir in the roasted tomatoes until heated through. Set aside.
- Heat 1 Tablespoon oil in a large nonstick pan over medium-high heat. Add the polenta rounds and season with salt & pepper. Cook until golden brown, about 3-5 minutes per side.
- Place 2-3 rounds per plate and top with taco meat, avocado, sour cream, cilantro and a sprinkle of additional taco seasoning.
Polenta is great for breakfast too! I loved when Granny served this.
I’ll tell you at home what we called it!!
Ha – can’t wait!