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Polenta

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MikeyBikey

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Relationship to Diabetes
Type 1
A local restaurant delivers so every three weeks or so I treat myself as cooking for one can become a chore. They are proper meals not pizza/fish 'n' chips/kebabs. Anyway a couple of options come with Polenta which I have never previously heard of. What's your experience. Google makes me suspect a rather quick spike in BG. What's your experience if any?
 
MikeyBikey said:
A local restaurant delivers so every three weeks or so I treat myself as cooking for one can become a chore. They are proper meals not pizza/fish 'n' chips/kebabs. Anyway a couple of options come with Polenta which I have never previously heard of. What's your experience. Google makes me suspect a rather quick spike in BG. What's your experience if any?
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My Carbs and Cals say it is 10g carb per 65g polenta so about the same carbs as mashed potatoes but half as much as rice or pasta. So it all depends, if you like it worth a try and see what it does to your blood glucose level.
 
I imagine it would spike your blood sugars, it’s a fairly finely milled corn dish. I personally think it would be better employed as wallpaper paste, but some people seem to like it. If it’s cooked with stock, or spices, it absorbs the flavours well, which is all I can say in its favour!
 
Robin said:
I imagine it would spike your blood sugars, it’s a fairly finely milled corn dish. I personally think it would be better employed as wallpaper paste, but some people seem to like it. If it’s cooked with stock, or spices, it absorbs the flavours well, which is all I can say in its favour!
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My OH says it makes good pancakes with two thirds wholemeal flour and one third polenta.
Not that those would be any good for blood glucose levels.
 
Polenta is a good staple, just milled corn.
I find it tastes better than white flour, but that's about it.
I did buy a big bag of corn flour a long time ago, and it does add a nice colour to things.
But it's not something I eat regularly, to me it's an empty calorie.
I would imagine if things like flour and pasta spike you, this would be similar.
 
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