Coconut Polenta
I often get asked, how I come up with new recipes every week. The answer is that I find inspiration all over the place. I also think I must dream about food. This is because one morning last week, I opened my eyes, and this recipe popped into my head. I must admit that if I do have to dream about food, this dish is worthy.
In class we made this as a spicy biscuit, served with grilled mushrooms and grilled eggplant slices. It can also be made into a delicious egg free, gluten-free cookie. I give both recipes below.
Spicy Polenta
Ingredients:
Sesame oil
1 onion, diced
4 cloves garlic, diced
1″ ginger, grated
1″ chilli pepper, diced
1 tsp curry powder
2 stalks lemongrass, cut into small pieces
salt and pepper
1 red pepper, diced
1 cup organic polenta
2 cups water
1 cup coconut milk
Thinly cover the bottom of a deep sauce pan with the sesame oil. Saute the onions for a few minutes until soft. Add the remaining spices and saute for one minute more. Add the water and the coconut milk and bring to a boil. Simmer for 5 minutes. Add the red pepper and then slowly pour in the polenta, while briskly stirring the whole time to prevent lumps. Keep stirring the polenta for a few minutes while it cooks. The polenta is ready when it starts to thicken and pull away from the pan.
Pour the polenta into a baking disih and bake at 180 C. for 45 miniutes or pour on to a flat surface and smooth it out. Allow it to cool for up to five minutes. Use a cookie cutter to cut out the desired shape and then bake for 15 minutes at 180 C until golden brown.
It’s not really possible to recut the remaining polenta – so just put it on the table and let people munch on it.
Sweet Polenta
Ingredients:
2 cups water1 cup organic polenta
cup coconut milk
3/4 cup coconut sugar
1 tsp cinnamon or nutmeg
1 tsp vanilla
Bring the liquid, spices and coconut sugar to a boil. Follow the same method as above.
Before serving, grill the polenta in a toaster or an oven for five minutes.
Serve hot. Serves 4-6