Recipes

Go Back

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.


Photo: Sara Graca


Go Back


Go Back


Tags

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