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Chia Polenta Recipe
The pleasures of creamy polenta are easily boosted with the nutritious addition of chia! This is a thinner‚ spoonable-style of polenta that goes especially well with proteins and roasted vegetables‚ or a blistered Portobello mushroom with sautéed kale.
INGREDIENTS1/2 cup Medium-Grain Organic Polenta 1½ Tbsp Navitas Organics Chia Seeds 1½ Tbsp Coconut Oil Sea Salt Water |
DIRECTIONSIn a medium saucepan‚ bring 3 cups of water and 1 teaspoon salt to a boil. Add the polenta‚ whisking well‚ and reduce heat to low. Cook for 20 minutes‚ whisking often. Whisk in the chia seeds and additional cup of water. Continue to cook for one hour longer‚ whisking occasionally and scraping down the sides‚ and adding additional water as needed to maintain a porridge-like consistency. Whisk in the coconut oil and adjust seasonings as desired. Serve immediately‚ or cover tightly and keep warm until ready to serve. Polenta will thicken as it cools. Extra polenta can be stored in the refrigerator for up to a few days‚ and pan-seared in slices to re-serve. Makes 4 servings
Submitted by Julie Morris |
The pleasures of creamy polenta are easily boosted with the nutritious addition of chia! This is a thinner‚ spoonable-style of polenta that goes especially well with proteins and roasted vegetables‚ or a blistered Portobello mushroom with sautéed kale.
Ingredients
½ cup medium-grain organic polenta
-
1½ Tbsp. Navitas Organics Chia Seeds
1½ Tbsp. coconut oil
Sea salt
- Water
Directions
- In a medium saucepan‚ bring 3 cups of water and 1 teaspoon salt to a boil.
- Add the polenta‚ whisking well‚ and reduce heat to low. Cook for 20 minutes‚ whisking often. Whisk in the chia seeds and additional cup of water.
- Continue to cook for one hour longer‚ whisking occasionally and scraping down the sides‚ and adding additional water as needed to maintain a porridge-like consistency.
- Whisk in the coconut oil and adjust seasonings as desired. Serve immediately‚ or cover tightly and keep warm until ready to serve. Polenta will thicken as it cools.
- Extra polenta can be stored in the refrigerator for up to a few days‚ and pan-seared in slices to re-serve.