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

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