Previously here on the Organic Grains Blog, we've given a tutorial on How to make freshly milled cornmeal using our Organic yellow corn and a wondermill. What does that have to do with this recipe today? Well...everything. Polenta is essentially a thick cornmeal porridge that is served hot right from the stove like farina creamy wheat, or in the case of today's appetizer, the porridge is chilled in a thick layer and then lightly pan-fried in browned butter. Fried polenta can be boring if the porridge itself isn't seasoned well enough. You'll find this isn't the case with this recipe. Our polenta is rich and flavorful with the addition of black fresh cracked pepper and spices.
Smoked Paprika Creamy PolentaVegetable Stock | 4 cups
Organic Grains fresh milled cornmeal| 1 cup
Vegan Butter Flavored Coconut Oil| 1-2 Tbsp.
Vegan Cream Cheese alternative| 4 oz
Salt and cracked pepper| to taste
parsley, minced| 2 tsp.
garlic, minced| 1 tsp.
Smoked Paprika| 1 tsp.
Additional Vegan Butter Flavored Coconut Oil frying | 2-3 Tbsp
Directions: Melt coconut oil in boiling water. Add the polenta cornmeal. Stir constantly over medium-low heat 15-20 20-30 minutes. Stir in the vegan cream cheese and season with salt, pepper, garlic, and parsley. Pour the thickened polenta mixture onto a lightly oiled ¼ sheet pan with a 1-inch lip or small casserole pan. Spread out. Lightly spray a mist of oil over the top of the polenta. Cover with plastic wrap and chill at least an hour.
To crisp up the polenta: Cut the chilled into 2-inch squares.
Heat coconut oil in a frying pan over medium heat until lightly brown. Add Polenta and cook until crisp, about 3 minutes on each side.
Sprinkle with smoked paprika, salt and fresh cracked pepper. Serve hot with roasted vegetables and a spot of Thai chili sauce if desired.