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...