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

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