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

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