Recipes

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.  Read More...



Go Back


Tags

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