Polenta Poetry
Sorry I’ve been too busy to write, kids. Here’s a little creative nonfiction to tide you over, posted this over at a vegan cooking community on LJ.
I tried my hand at polenta yesterday and was so delighted with the turnout, that I had to pass it along.
POLENTA
3 cups water
1 tsp salt
1 bullion cube (I used Rapunzel’s Sea Salt and Herb)
1 cup corn grits/polenta
2 Tbsp flax seeds
The recipe I had for polenta was really really basic, and I didn’t really have faith that it was going to come out flavorful, but I was hesitant to add oil (for fear it didn’t cohere.) Hence the bullion and flax seeds. Boil the water, salt, and bullion. When boiling, slowly add the the corn grits, stirring constantly with a wisk. Sir regularly, and when the polenta begins to pull away from the sides of the pot, add the flax seeds. Continue to stir, until the mix becomes quite thick. Poor into molds, or small bowls (as I did) to cool. Mine made six small bowls. Smooth the tops of the polenta with the back of a spoon. Allow to cool thoroughly- I left mine overnight in the fridge. I pan fried my polenta with a little bit of olive oil, allowing each side to get golden brown.
BLACK BEAN SAUCE
1 anaheim pepper
1 bell pepper
1 can black beans
1/2 jar tomato sauce
1 Tbsp olive oil
Chop peppers into small slices, brown in olive oil. Add tomato sauce (I used half a remaining jar of my mother’s home made spaghetti sauce, so something with a little garlic, onions, and chunks of actual tomato are what I suggest) and black beans. Stir.
Serve on the polenta, all warm and delicious. (This recipe comes to you courtesy of what’s left in my cupboards!)
