Recipes

Go Back

Basic Polenta

Friday, July 17, 2015


Courtesy:  Deneen Mueller


Ingredients
1 C cornmeal
1 tsp salt
5 c water
1 T Butter or coconut oil (optional)


Directions
Bring water to a boil.  Add salt.  Add cornmeal slowly, whisking the entire time to prevent lumps. Continue whisking until mixture thickens, 2-3 minutes. Turn heat to low & cook for another 30 minutes, stirring every 10 minutes. To keep polenta soft, more water made be added (You can also use milk/almond milk if using for the sweet topping). Stir in butter or coconut oil.  Taste to make sure that the grains are not raw tasting.  Spoon into individual bowls. Top with Blueberry-Peach Compote or Chorizo & Eggs.


Photo: Sara Graca


Go Back


Go Back


Tags

bulgar wheat almond milk garlic Squash shitake capers syrup pecans verde carrots watercress bbq meatballs bosc Cranberry Beans chili peppers bruschetta pudding plum tomatoes potatoes pineapple shrunken heads goat Cheese shelling gratin Beans pickled carrot fronds jack biscuits Jerusalem artichoke mushrooms ramps buckwheat cream onions wrap almonds cheese coeur a la creme beef chipotle Soup celebration compote yellow onion peas fennel bulb Cider blueberry bulgar peach cilantro tortillas crisp cream cheese sour chiles carrot tops Tomatillos sweet melon mushroom Corn cauliflower baguette mustard greens hickory caesar swiss leeks green pepper currants curry Recipes tostadas pears spiced winter squash kalamata buttermilk beet greens fritters zucchini sauce frittata radishes anise muffins Drinks lemon grass beet vegetarian kluski snow peas flank steak gruyere beets bok choy dilly poblano shallots artichoke scallions pumpkin celeriac remoulade cantaloupe coconut milk jam chicken sandwich cornmeal cucumber pesto paste Leek butter dill turnips honey couscous strawberry Bread panzanella conserve polenta strawberries sausage collins barley chorizo rouille lettuce fennel seeds turnip Tomatoes Salad pecan kohlrabi Spinach sunchokes blue cheese Shitake Mushrooms feta reggiano dijon parmigiano peppers carrot top bread pudding scapes olives autumn sherry coriander vanilla wafers walnut oil chimichurri Chevre tart Salsa hazelnuts wasabi spring Farmers' Market Swiss Chard flank Poblano Chili apples chives Vegan casserole Greens Butternut egg noodles plum latkes onion cointreau chimmichurri bayeldi absinthe roasted slaw yogurt fritter daisy gazpacho green beans bean maple egg cockaigne mint cranberry spelt asparagus gouda pine nuts Dressing knots imam steak basil strata chicken dinner salad sesame radish sweet potato pie bell pepper coeur sour cream pepper okra habanero beer gin Rice wine vinegar Apple celery hearts crepes chocolate walnuts brown sugar Eggplant bloody mary heavy whipping cream gorgonzola baby bok choy Side fraiche chilies tomatoe bacon anchovy fennel Potato oats tomato corn pie Red Onion celery root fondue vinaigrette jack cheese prosciutto plums cake Kale pasta stuffing pork thai tuscan tenderloin shiitake white beans arugula pork chop parmesan sandwiches wheat flour tomato maple syrup berry pancake vegetable tomato juice eggs nectarine creme Spread rhubarb kirsch chili