Serves: 2
1 cup water
1 cup unsweetened coconut milk
2 tsp coconut oil
1/2 tsp salt
1/2 cup cornmeal, fine ground
1/2 cup water
Mix cornmeal with water in hand to make it a paste.
In a medium saucepan, combine, water, coconut milk, coconut oil, salt, bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.
Remove from the heat and divide the polenta in 2 servings bowls.
Yields: 3/4 cup per serving
2 tbsp currants / serving
2 medjool dates, coarsely chopped / serving
1/8 tsp ground cinnamon / serving
1/8 tsp ground nutmeg / serving
2 tbsp chopped walnuts / serving
1/2 tsp fresh ginger, grated / serving
Add the above topping and serve.
Source: wholefoodsmarket
Taste Note: Tastes AWESOME
1 cup water
1 cup unsweetened coconut milk
2 tsp coconut oil
1/2 tsp salt
1/2 cup cornmeal, fine ground
1/2 cup water
Mix cornmeal with water in hand to make it a paste.
In a medium saucepan, combine, water, coconut milk, coconut oil, salt, bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.
Remove from the heat and divide the polenta in 2 servings bowls.
Yields: 3/4 cup per serving
2 tbsp currants / serving
2 medjool dates, coarsely chopped / serving
1/8 tsp ground cinnamon / serving
1/8 tsp ground nutmeg / serving
2 tbsp chopped walnuts / serving
1/2 tsp fresh ginger, grated / serving
Add the above topping and serve.
Source: wholefoodsmarket
Taste Note: Tastes AWESOME
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