September 30, 2012
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
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!