Tonight's feature is my take on Polenta. I pan roast the corn with Indian spices before adding my pre-heated water and broccoli parts. This makes for a wonderful, hearty, bountiful flavor that blends perfectly with sauteed Balti spiced onions, mushrooms and spinach. Now that's YUMMY in my TUMMY! See recipe below picture for my Indian style polenta!
1 Cup Polenta Corn Grits
3.5 cups vegetable broth or water (go low sodium if using broth)
2 TBSP Sunflower oil (or Olive or Grapeseed)
4 Cups very well-chopped broccoli, stalks & tops (I pulse them in processor - no large than 1/4" pieces
1/8 tsp Hing
1/2 tsp Whole Cumin Seeds
1/4 freshly ground Black Pepper
1/4 tsp dry Ginger Powder
1 tsp Tumeric
1/2 tsp Salt
1 tsp Coriander
To prepare the corn grits:
To prepare molds:
Serve atop sauteed veggies!! This meal was AWESOME tonight and totally satisfying. Can't ask for anything better and the cost to make this was next to nothing! Much better than going out and easy to make!
4/16/2013 12:44:07 pm
These are a BIG hit in this home. We have had them with vegetables, salsa, grilled chicken, and humuus. There is so much flavor and it was fun making them. I had two different kinds of molds; ramekins and fluted little cheesecake molds. Thank you Margaret for a real winner! T.
4/17/2013 03:50:40 am
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ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this.