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


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