Heart Healthy Corn Recipes


© Jane Q. Stanchich

Corn is the grain for the heart and we all need a healthy, open heart. Polenta is very popular in Italy and is making a come-back in gourmet restaurants and kitchens. The warm golden color is soothing to the eyes and spirit. Serve warm for breakfast or for dinner with red sauce, mushroom gravy, or as a dessert with preserves or cooked fruit.

  •  3 cups water
  • 1/4 teaspoon sea salt
  • 2 teaspoons olive oil
  • 1 cup polenta (organic yellow corn grits)

Pour water in a heavy pot; add sea salt and oil; bring to boil. Stir in polenta, and whisk constantly. Reduce heat and continue whisking for 3 minutes. Turn heat to medium, stirring well with whisk or spoon.

Keep a close eye on the grits as they heat. When polenta bubbles, reduce heat again and close cover. Open lid and stir every 10 minutes. Cover pot when not stirring.

Let simmer and stir every 10 minutes for 30-40 minutes until polenta is smoothe and creamy. Serve warm. Place extra in a glass pan to let cool – then you can slice it into squares or triangles. You can eat cool or pan fry in olive oil for a warm grain addition to a meal adding a sauce. Enjoy!


In a skillet, add 2 tsp. olive oil, 2 cloves of garlic, and ½ cup of each:

Broccoli flowerettes, Diced carrots, Diced onion

Saute vegetables in warmed olive oil and garlic until just tender. Add a dash of tamari and stir into polenta at the last 10 minutes of cooking. Manga!! Manga!! 


 © Jane Q. Stanchich

Cornbread is one of the South’s delicious staples the whole year through and this is one of the best. I make it in a cast iron skillet. It is totally vegan, gluten-free, and scrumptious! Use all organic ingredients. This recipe is inspired by Trena Barnes’ original recipe. 

Serves 6-8

  • 2 cups organic Cornmeal (medium grade)
  • 4 teaspoons Baking Powder (non-aluminum)
  • 1 teaspoon Sea Salt
  • 2 inches package of Mori-Nu Silken Tofu
  • 2 cups Almond Milk or Soy Milk
  • 1/2 cup cold pressed Sunflower oil (Divide as directed)

Heat oven to 450º. Preheat a well seasoned 9” or 10” x 3” deep cast iron skillet until batter is ready. Careful! Hot and heavy!

Sift together all dry ingredients (discard hard roughage.) 

Combine silken tofu, “milk,” and ¼ cup oil in blender. Blend well. 

Whisk wet ingredients into dry ingredients.

Reduce oven to 400 º. Carefully remove skillet from oven. Place remaining oil in skillet and pour batter immediately on top. Return skillet to oven, uncovered. Bake 30 minutes or until bottom is golden brown when you peek underneath. Place thin skewer in center and it should come out clean. Let cool in pan for 10 minutes, then remove from pan onto plate. Cool and wrap tightly to avoid drying out. 

Great with these toppings: 

Red Sauce, Sautéed Mushrooms, Black Beans, Brown Rice Syrup, Natural Jam, Hummus, Guacamole, Applesauce.


  • ½ cup diced red or green bell pepper
  • Dash of cayenne
  • ½ cup scallions
  • 1 cup frozen organic corn

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