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


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