September 30, 2012

poblano polenta

2012.09_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... 

4 c. water
3/4 c. coarse corn meal
1/4 c. amaranth grain
olive oil
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!


  1. Wow, that polenta looks amazing--I love the idea of both amaranth and poblanos in it. Perfect fall gruel!

  2. yum, reminds me a lot of the Ukrainian dishes banosh and kulish :)

  3. banosh has totally been my inspiration for cooking polenta lately!