Dear Friends and Family,
We made our own polenta this week and it was SO easy, I was stunned. We had been buying packaged polenta forever under the assumption that polenta is like risotto, a ton of work measuring and stirring and everything. But, it isn't. And, the homemade stuff is all natural, no preservative, goodness. It's a great, low point alternative to pasta. And, for the gluten-free, it's got that going for it as well.
1 cup water (240 grams)
¼ cup cornmeal (50 grams)
salt
I cooked it for an additional 1 or 2 minutes. You can stir in olive oil, cheese, butter, etc. if you want, during the last couple of minutes of cooking. I think it tastes delicious without any additions. I drizzle a little olive oil on top and add whatever pasta topping sounds good. This week we had tilapia in tomato sauce.
Key words: Italian, core, vegetarian, vegan, gluten free, carbohydrate
Cheers!
mouse
We made our own polenta this week and it was SO easy, I was stunned. We had been buying packaged polenta forever under the assumption that polenta is like risotto, a ton of work measuring and stirring and everything. But, it isn't. And, the homemade stuff is all natural, no preservative, goodness. It's a great, low point alternative to pasta. And, for the gluten-free, it's got that going for it as well.
1 cup water (240 grams)
¼ cup cornmeal (50 grams)
salt
- In a COVERED saucepan, heat water until boiling.
- Pour in cornmeal, in a thin stream, whisking constantly.
- Reduce to simmer, stir and cook to desired consistency.
- Salt to taste.
I cooked it for an additional 1 or 2 minutes. You can stir in olive oil, cheese, butter, etc. if you want, during the last couple of minutes of cooking. I think it tastes delicious without any additions. I drizzle a little olive oil on top and add whatever pasta topping sounds good. This week we had tilapia in tomato sauce.
Key words: Italian, core, vegetarian, vegan, gluten free, carbohydrate
Cheers!
mouse
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