Savory Polenta
This Polenta recipe can be used for breakfast, lunch or dinner. We love to add an egg on top for a savory breakfast treat. Serve with sautéed greens on the side for a delicious dinner.
Print the recipe here.
Ingredients
1 cup polenta
3 Tbls. sunflower oil or ghee
1 tsp. black mustard seeds
1 tsp. cumin seeds
1/4 tsp. hing
8 curry leaves (optional but delicious)
1 tsp. turmeric powder
1 small green chili, chopped fine
1 leek, white parts and into the light green
1/4 cup cilantro leaves, chopped
1/2 tsp. salt
4 cups water
DIRECTIONS
Heat a saucepan on medium and add the oil or ghee.
When hot add the mustard and cumin seeds and heat until they start to pop.
Add the other spices (except for salt) and quickly stir to open the flavors.
Stir in the leek, cilantro, and chili. Sauté until the leek is soft.
Add the water and salt, and bring to a boil.
Whisk in the polenta very slowly.
Return to a boil then simmer for 20 minutes while stirring every few minutes to prevent lumps from
forming.
Garnish chopped cilantro leaves and a squeeze of lime. No lime if eating with eggs, please.
Eat mindfully and enjoy.
Print the recipe here.