Coconut-Polenta Rounds

Last Updated on Tuesday, 5 July 2011 12:56 Written by Flax Wednesday, 23 March 2011 10:42

Mushrooms on a bed of PolentaI often get asked, how I come up with new recipes every week.  The answer is that I find inspiration all over the place.  I also think I must dream about food.  This is because one morning last week, I opened my eyes, and this recipe popped into my head.  I must admit that if I do have to dream about food, this dish is worthy.

In class we made this as a spicy biscuit, served with grilled mushrooms and grilled eggplant slices.  It can also be made into a delicious egg free, gluten-free cookie.  I give both recipes below.

Spicy Polenta    

Ingredients:

  • olive oil
  • 1 onion, diced
  • 4 cloves garlic, diced
  • 1″ ginger, grated
  • 1″ chilli pepper, diced
  • 1 tsp curry powder
  • 2 stalks lemongrass, cut into small pieces
  • salt and pepper
  • 1 red pepper, diced
  • 1 cup polenta
  • 2 cups water
  • 1 cup coconut milk

Oil the bottom of a sauce pan.  Saute the onions for a few minutes until soft.  Add the remaining spices and saute for one minute more.  Add the water and the coconut milk and bring to a boil.  Simmer for 5 minutes.  Add the red pepper and then slowly pour in the polenta, while briskly stirring the whole time to prevent lumps.   Keep stirring the polenta for a few minutes while it cooks.  The polenta is ready when it starts to thicken and pull away from the pan. 

Pour the polenta on to a flat surface and smooth it out.  Allow it to cool for up to five minutes.  Use a cookie cutter to cut out the desired shape. 

It’s not really possible to recut the remaining polenta – so just put it on the table and let people munch on it. 

Sweet Polenta

Ingredients:

  • 2 cups water
  • 1 cup coconut milk
  • 3/4 cup sugar
  • 1 tsp cinnamon or nutmeg
  • 1 tsp vanilla

Bring the liquid, spices and sugar to a boil.  Follow the same method as above.

Before serving, grill the polenta in a toaster or an oven for five minutes.

Serve hot.  Serves 4-6

Enjoy!

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Black Bean Salad

Last Updated on Tuesday, 13 July 2010 12:40 Written by Flax Tuesday, 13 July 2010 12:32

This colorful salad is Mexican inspired. I’m light on the spices here but feel free to heat it up with more chili pepper, onions and cilantro. It goes well with corn chips (tortillas) and refried black beans.

Ingredients:

1 cup black beans (soaked overnight and cooked for 1 hour)
1 cup corn, if it’s fresh cook it for 10 minutes, canned is ok as well.
1 red pepper, diced to the same size as the corn
1 onion, finely chopped
1/2 hot green chilli pepper, finely chopped
5 stalks cilantro, finely chopped

Dressing:

2/3 olive oil
1/3 apple cider vinegar or white wine vinegar
salt
pepper

Place salad ingredients in a medium sized salad bowl. Whisk dressing and pour over the salad.

Serve cold, serves 6 as a side dish.

Enjoy!

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