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

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