I really like creamy polenta for breakfast and even more leftover, where I cut it in cubes and fry it in butter. Some stores sell the corn grit labeled "polenta," since they are virtually the same thing. Corn meal is a finer grind that will work in a pinch. I have tried soaking to unlock the B vitamins as Nourishing Traditions recommends, first in lime, then whey, but it ruins both the flavor and the texture. Any suggestions? You can buy tubes of premade polenta in health food stores if you are looking to save a step, but I prefer making it myself.
2 cups corn grits
2 cups chicken stock
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil1 onion, chopped
1 pepper, chopped
2 teaspoons sucanat
2 medium summer squash, diced2 garlic cloves
2 large tomatoes, diced
1 handful purslane (optional)
1/2 cup fresh herbs (oregano, thyme, parsley, basil)
1 teaspoon balsamic vinegar1/2 cup fresh parmesean, shredded
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
Heat chicken stock to boil, whisk in grits salt and pepper. Stir constantly. When mixture starts to thicken, add milk and continue to stir and cook until very thick and can be heaped on a spoon. Pour into 9x13 baking dish and let set up in fridge for 20 minutes or up to 3 days. Cut into 10 equal bars, carefully remove from dish onto a sheet pan and broil each side for 5 minutes or until slightly browned and crispy.
Heat coconut oil in large fry pan, add onions and peppers. Cook to soften about 5 minutes and push to the outside of the pan. Sprinkle sucanat in the center of the pan and add squash, tossing to coat in the sugar. Let caramelize on medium heat, turning once. Add garlic and tomatoes until garlic becomes fragrant and toss in purslane and herbs with a drizzle of balsamic vinegar. Plat up by placeing a scoop (about 1/2 cup) vegetables on a piece of broiled polenta, sprinkle with cheese and extra virgin olive oil.
Another polenta recipe I would like to try; Polenta Mini Pizzas
That looks yummy!
ReplyDelete