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

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