Savory Polenta

This Polenta recipe can be used for breakfast, lunch or dinner. We love to add an egg on top for a savory breakfast treat. Serve with sautéed greens on the side for a delicious dinner.

Print the recipe here.


Ingredients

  • 1 cup polenta

  • 3 Tbls. sunflower oil or ghee

  • 1 tsp. black mustard seeds

  • 1 tsp. cumin seeds

  •  1/4 tsp. hing

  • 8 curry leaves (optional but delicious)

  • 1 tsp. turmeric powder

  • 1 small green chili, chopped fine

  • 1 leek, white parts and into the light green

  • 1/4 cup cilantro leaves, chopped

  • 1/2 tsp. salt

  • 4 cups water

DIRECTIONS

  • Heat a saucepan on medium and add the oil or ghee.

  • When hot add the mustard and cumin seeds and heat until they start to pop.

  • Add the other spices (except for salt) and quickly stir to open the flavors.

  • Stir in the leek, cilantro, and chili. Sauté until the leek is soft. 

  • Add the water and salt, and bring to a boil.

  • Whisk in the polenta very slowly.

  • Return to a boil then simmer for 20 minutes while stirring every few minutes to prevent lumps from

  • forming.

  • Garnish chopped cilantro leaves and a squeeze of lime. No lime if eating with eggs, please.

  • Eat mindfully and enjoy.

Print the recipe here.


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