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

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