From the high plains of Bolivia to the majestic mountains of Boulder, Colorado, the Ancient Harvest brand has a long history with quinoa. We were the first company to bring quinoa to the United States in 1983 when we walked the very first bag of this “supergrain of the future®” into a Boulder food store. And to this day, we are the premier brand of organic quinoa and innovative ancient grain products.
They don’t call it an ancient grain for nothing. Quinoa, pronounced keen-wa, is a flavorful, wholesome grain that was first cultivated in Bolivia thousands of years ago. Now, you may be asking yourself, “Is quinoa gluten-free?” Our answer: you bet your grains it is. Ancient Harvest quinoa is also organic, non-GMO and a good source of plant-based protein. So thanks to this legendary superfood, now you can invite total taste, versatility and nutrition to tonight’s kitchen table.
Polenta. It’s warm. It’s satisfying. And it’s typically a total pain in the pot to cook. But with our ready-made Polentas, you can fill your family’s plates with plenty of rich flavor paired with zero fuss.
Gluten-Free Sun Dried Tomato & Garlic Polenta
Ingredients: Water, Organic Yellow Corn Meal, Organic Sun Dried Tomatoes, Organic Dehydrated Garlic, Salt, Tartaric Acid*, Ascorbic Acid (Vitamin C), Beta Carotene (Vitamin A) *A naturally occurring acid used to control pH.
Uncertain just how to cook polenta? Try out these recipes, we’re sure you’ll enjoy!
- 1 cup chopped dried figs
- 1/4 cup honey
- 1/3 cup orange juice
- 2 tablespoons chopped walnuts
- 1 roll Ancient Harvest™ polenta, sliced into 18 rounds
- 3/4 cup crumbled goat cheese*
- Combine figs, honey, and orange juice in a small saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 10 minutes. Remove from heat; stir in walnuts and cool to room temperature.
- Preheat broiler. Lay polenta slices on a baking sheet coated with cooking spray. Broil approximately 6-inches from heat 5 minutes. Remove from oven.
- Top each slice with a heaping teaspoon of fig mixture and a sprinkle with goat cheese. Return to oven and broil a further 2-3 minutes, or until top of cheese is browned.
- *For a vegan option, substitute goat cheese crumbles with cashew cream “cheese”: Combine 1 cup pre-soaked raw cashews (soak in water for 4 hours to overnight) with ¼ cup water, one tablespoon fresh lemon juice, a clove garlic, and a pinch sea salt in a blender and blend until creamy. (Makes approximately 2 cups “cheese”, so you’ll have leftovers to enjoy!)
Ready in 30 minutes – Prep Time: 10 minutes – Cook Time: 20 minutes
Artichoke Mixed Greens and Quinoa Polenta Skillet
- 1 tablespoon extra-virgin olive oil
- 1 (16 oz) tube Ancient Harvest™ Polenta, cut into 1/2-inch slices
- 1 cup cherry tomatoes, halved
- 1 (14 oz) can artichoke hearts, drained and quartered or 4-5 steamed artichoke hearts
- 1 bunch scallions, white and light green parts, sliced
- 3 cups fresh mixed greens (spinach leaves, arugula, chopped chard)
- ½ cup crumbled feta cheese (optional)
- ¼ cup chopped parsley
- Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring, 2 to 3 minutes or until the tomatoes start to break down.
- Crumble polenta slices into the pan and continue to cook, stirring occasionally, a further 2 to 3 minutes.
- Add artichoke hearts, scallions, spinach, cheese, and parsley to pan, stirring to combine. Cook to heat through, allowing greens to wilt and cheese to soften. Season with salt and pepper to taste.
Ready in 20 minutes – Prep Time: 10 Minutes – Cook Time: 10 Minutes
Baked Parmesan Polenta Fries
Baked polenta fries are a great twist on traditional french fries. This easy recipe can compliment dinner any night of the week.
- 1 tube (18 ounces) plain prepared polenta
- 2 Tbsp grated parmesan cheese
- Preheat your oven to 425°.
- Remove the plastic sleeve from the polenta. Cut the polenta in half crosswise. Cut each half in half length wise. Cut each polenta wedge into french-fry size strips.
- Place the polenta fries on a cookie sheet sprayed with non-stick spray (or cover the cookie sheet with parchment paper). Sprinkle parmesan cheese over the fries.
- Bake for 15 minutes and then turn them over. Bake another 10-15 minutes or until lightly brown and crisp.
Prep Time: 5 minutes – Cook Time: 20-30 minutes