May. 9th, 2013

nverland: (Monthly-May)
[personal profile] nverland
Eland
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Creamy Coconut Polenta
Yield: 4 servings
Prep Time: 25 min Cook Time: 30 min

Ingredients:
1 (13.66-ounce) can coconut milk (see Tips)
3/4 cup whole grain polenta (see Tips)
2 cups whole milk, warmed
1 tablespoon salted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Directions:
1. In a medium saucepan, bring the coconut milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 5 minutes, stirring often. Add 1 cup of the milk and stir. Continue to stir and simmer for 6 to 7 more minutes. Stir in the remaining 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 6 to 7 minutes. Stir in the butter, salt and pepper. Serve immediately and top with chives

Tips:
*This recipe is gluten-free adaptable: just be sure to use a brand of polenta that is known to be GF.
*Using regular coconut milk for this recipe (instead of the light version) will turn out a much more creamy polenta.
*Do not use quick-cooking polenta for this recipe as it is not cooked in the same manner.

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