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

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