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


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