September 30, 2012
poblano polenta
Everyone likes to talk about soup as we transition into fall. I, however, want to talk about the unglamorous yet satisfying alternate known as gruel. Gruel is a great word, no?
Honestly though, this gruel is a creamy polenta made of cornmeal and amaranth. I added late summer harvest to it like poblano pepper, tomato, onion, garlic, and cilantro. I also added cream cheese that was leftover from a work event. The cream cheese sort of makes the whole thing taste like jalapeño poppers...
Ingredients:
4 c. water
3/4 c. coarse corn meal
1/4 c. amaranth grain
salt
olive oil
garlic
black pepper
cayenne pepper
cooked veggies
cheese or sour cream (optional)
Boil water. Add corn meal, amaranth grain, salt, and oil. Reduce to a simmer and cook for 30 minutes stirring regularly. When the polenta is soft enough to eat, add the remaining ingredients and eat up!
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Wow, that polenta looks amazing--I love the idea of both amaranth and poblanos in it. Perfect fall gruel!
ReplyDeleteyum, reminds me a lot of the Ukrainian dishes banosh and kulish :)
ReplyDeletebanosh has totally been my inspiration for cooking polenta lately!
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