It is as easy as making steel cut oats, I swear!
This has been one of my favorite foods lately and luckily, the kids are a fan too!
STIR, stir, stir!
All prepped. Tossing all the veggies in for a sauté to top our polenta.
Finished product. Polenta with sautéed veggies, my Brazilian black beans (because that goes with basically everything!) and a raw salad because I always need a little lettuce!
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- 1 1/4 cup cornmeal- I used medium grind
- 4 cups water
- 2 tbsp ghee butter, or your butter substitute
- 1/2-3/4 tsp salt to taste
- 1/2-3/4 cup coconut milk full fat coconut milk from a can
Ingredients
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- Boil the water.
- Sprinkle in the cornmeal slowly as you begin to mix.
- Add in ghee, salt and coconut milk.
- Stir often for about 10 minutes. Let simmer for 5-10 minutes stirring occasionally.
- Serve as a creamy side dish or top with sautéed veggies or a stew.
Use organic ingredients, if possible. Use a can of coconut milk that is BPA-free and has as few ingredients as possible. At about 15-20 minutes, I usually take the polenta off the stove to serve immediately. It is soft, creamy and like a porridge. You can also cool slightly and then place in a glass dish. It will take the form of the dish. As it cools, it solidifies a little bit more. If you prefer to cut it in squares, you can later do so. Or if you want to reheat and maintain the soft consistency, you may just have to add in more water or coconut milk. Polenta can also be cooked longer for a more smooth flavor and a texture that is less gritty. It will become thicker so feel free to add in more liquid if you prefer to maintain a porridge consistency. Just let simmer and stir occasionally. I am usually in a time crunch and 15-20 minutes works just fine for me! By Tracy Posillico
