I often forget about polenta, but really enjoy it. We've been eating gluten-free for one of our tribe lately. I'm still working on compiling a repertoire of gluten-free recipes that are meat-free, zero-waste (as possible) + tasty...so this departure from rice was quite welcome. :)
Mexican Polenta
1/2 cup cornmeal
1 Tbsp. butter (we compost the wrappers)
2 cups water
1 tsp. salt
grated cheese (ours was pepper jack)
tomatoes
pepper
beans (made from bulk + frozen)
avocado
pepper flakes
For polenta: Bring water + salt to boil, slowly pour cornmeal in while whisking, reduce heat to simmer, add butter, stir until thickened (just a few minutes), remove from heat + stir in cheese.
For this meal we used the toppings listed above, but use what is available, in season, + sounds good. This time I sliced some tomatoes + peppers from our garden and sautéed them in a little olive oil over medium heat. Top the polenta + enjoy.
Love,
Jane
Mexican Polenta
1/2 cup cornmeal
1 Tbsp. butter (we compost the wrappers)
2 cups water
1 tsp. salt
grated cheese (ours was pepper jack)
tomatoes
pepper
beans (made from bulk + frozen)
avocado
pepper flakes
For polenta: Bring water + salt to boil, slowly pour cornmeal in while whisking, reduce heat to simmer, add butter, stir until thickened (just a few minutes), remove from heat + stir in cheese.
For this meal we used the toppings listed above, but use what is available, in season, + sounds good. This time I sliced some tomatoes + peppers from our garden and sautéed them in a little olive oil over medium heat. Top the polenta + enjoy.
Love,
Jane
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