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.