One of our CSA members, Amanda, used our Organic Heirloom Corn Meal in a recipe from this website and she loved it so much she asked us to pass it on. Amanda adapted it by using chipotle beef broth from Kettle & Fire and loved it! Recipes like this are very flexible. You can use butter or coconut oil, vegetable or beef broth, etc.
Enjoy!
Amy Jackson(copy and pasted from the website, by Michelle DeBerge)
Ingredients
6 cups good veggie stock
2 cups cornmeal
3 tablespoons coconut oil
½ teaspoon salt
½ teaspoon fresh black pepper
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Instructions
Preheat oven to 350 degrees Fahrenheit.Heat the stock up to almost boiling in a pan on the stove. In a deep square casserole dish, grease the sides, bottom and corners with some of the coconut oil.Put the cornmeal, salt and pepper into the bottom of the baking dish. Use a fork and mix it.Pour the hot stock over the cornmeal mixture and stir well with a fork.Add the remaining coconut oil to the mixture and stir with the fork.Bake uncovered for 30 minutes. Open the oven, use the fork and stir the mixture making sure to stir all the corners and bottom of the corn meal.Bake uncovered another 20 minutes. Polenta will thicken to a soft form.Let sit on the counter 5 minutes before serving to firm up a bit and then serve.
Servings : 4
Ready in : 55 Minutes