Salt and pepper herb polenta

Salt and pepper herb polenta

By
From
Eat Right For Your Body Type
Serves
2–4
Photographer
Lisa Linder

Polenta is a fantastic grain for kapha as it is quite drying, but many polenta dishes are laden down with cheese for flavour. I have used ghee as it does require some degree of richness. I often let it set on a plate, cut it into wedges and grill. Serve with cannellini beans with kale or eat grilled wedges with soup or to supplement a salad. Ring the changes with some shredded sautéed cabbage, sauté diced red pepper with the onions, or add a handful of sweetcorn and a little chilli and cumin powder.

Ingredients

Quantity Ingredient
2 teaspoons ghee or butter
1/2 small onion, peeled and chopped
2 sprigs fresh thyme, leaves only
1 good teaspoon fresh oregano leaves, shredded
1 small garlic clove, peeled and finely chopped
500ml good-quality vegetable stock
1/8 teaspoon coarsely ground black pepper
salt, to taste
100g polenta

Method

  1. Heat the ghee or butter in a medium non-stick pan. Add the onion and cook until soft and browning at the edges. Add the herbs and garlic and cook over a low heat for 1 minute. Add the stock, bring to a boil and simmer, covered, for 2 minutes. Season, then add the polenta while stirring. Increase the heat to medium and cook, stirring constantly, until the polenta leaves the sides of the pan, about 5–6 minutes.

For set polenta

  • Cook a little more until it is quite thick, then pour out onto a small round plate. It usually settles into a nice round shape, ideally around 2.5 cm thick. Leave to set and grill or griddle before serving.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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