Thursday, March 24, 2011

Creamy Polenta and Simple Glazed Carrots

I've been on a "peasant food" kick, eating a lot of rice and beans and other hearty, cheap, and simple foods that I can bake in my dutch oven.  Pictured here is creamy oven-baked polenta, topped with split peas and lentils and baked glazed carrots.

For the Polenta:
Whisk 1 cup coarsely-ground cornmeal into 4 cups water in an oven-safe casserole dish or dutch oven.  Add about 1/2 t salt and 1 t thyme.  Bake at 350 for 1 hour, then whisk in 1-2 T margarine and 1-2 T nutritional yeast, and return to the oven for about 10 minutes.

For the Carrots:
Coarsely chop carrots.  Toss with a little olive oil, agave nectar, and a dash of white balsamic vinegar.  Bake at 350 for about an hour.

1 comment:

  1. Oh I love peasant food. Grains + beans + greens = awesomeness. One of my faves was always brown rice, lentils and steamed or sauteed kale. But I never gave polenta a chance - at least not in its creamy form. Though I used to eat that lots for breakfast with maple syrup (and butter, back in the day).


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