Serves: 1-2 | Time: 1hr
1 cup Yellow Corn Meal
3 cups Water
Handful Cherry Tomatoes, chopped
Handful of Mushrooms, diced
1/2 orange Capsicum, diced
2 tsp dried Italian Herbs
2 tsp Turmeric powder
1 tsp ground Cumin
1 tsp Chili powder
1/2 tsp Cardamom
1/4 cup fresh Basil
Note: Any of your favorite veggies work! I made this again with spinach, carrots, and chickpeas :)
Prepare the polenta according to instructions. Boil water. Whisk in the meal slowly, stirring to keep smooth. Simmer for 15 minutes, stirring regularly.
Add your veggies to a non-stick pan on high heat. Cook for 10 minutes, adding water as needed to keep moist. Add spices and polenta. Cook for another 5 minutes.
Add to a small ceramic casserole dish and put in broiler for 10 minutes or until dark brown on top. You can bake for 10 minutes first, if you desire a firmer texture. The top will be crunchy with an inside similar to scrambled tofu.
Create, share, love at first bite!
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1 cup Yellow Corn Meal
3 cups Water
Handful Cherry Tomatoes, chopped
Handful of Mushrooms, diced
1/2 orange Capsicum, diced
2 tsp dried Italian Herbs
2 tsp Turmeric powder
1 tsp ground Cumin
1 tsp Chili powder
1/2 tsp Cardamom
1/4 cup fresh Basil
Prepare the polenta according to instructions. Boil water. Whisk in the meal slowly, stirring to keep smooth. Simmer for 15 minutes, stirring regularly.
Add your veggies to a non-stick pan on high heat. Cook for 10 minutes, adding water as needed to keep moist. Add spices and polenta. Cook for another 5 minutes.
Add to a small ceramic casserole dish and put in broiler for 10 minutes or until dark brown on top. You can bake for 10 minutes first, if you desire a firmer texture. The top will be crunchy with an inside similar to scrambled tofu.
Create, share, love at first bite!
Instagram | Youtube
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