Polenta and Whole Grain Cornbread

If anyone is still looking for a new grain idea, here are a couple recipes I like for whole grain corn meal. The whole grain corn meal in the stores by me is found by the whole grain, organic, natural foods,etc. section, not by the refined corn meal in the baking section.  Check the back of the package and make sure nothing has been added or stripped.  I like Bob's Red Mill brand, but I'm sure there are other good ones out there.

Polenta
4 cups boiling water
1 cup whole grain corn meal
salt to taste

Add the corn meal slowly to the boiling water, stir out the lumps, cover, and then cook on med low heat, stirring occasionally, approx. 20 minutes.  This should have the consistency of grits or Cream of Wheat when finished.  I love pot roast and veggies over it, so the polenta would be like mashed potatoes.  My husband likes it best plain, with butter and honey or maple syrup. 

Whole-Grain Cornbread
1 cup whole wheat flour
3/4 c whole grain cornmeal
2 tsps baking powder
1/4 c honey
1/4 c olive oil
1 cup skim milk
2 eggs

Heat oven to 400 degrees. Grease 8 or 9 inch pan. Mix dry ingredients, stir in the rest of the ingredients, and bake 20 to 25 minutes until golden brown and wooden pick comes out clean in center. (I cut a portion size and use it for the carb and fat part of my meal. Even though there are a couple eggs in it, I don't think it is enough protein after you cut it into pieces.)