Basic Polenta

Friday, July 17, 2015

Courtesy:  Deneen Mueller

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

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


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