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

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