Wednesday, January 29, 2014

Polenta Cake with Guacamole























Sweet and Spicy Polenta Cake with Guacamole
Loving this corn cake, which happened by accident, but because I’ve worked with polenta before I had a great solution in the end that both my husband and I fell absolutely in love with. What I really like is it’s nearly lump free approach. Unlike boiling water and adding cornmeal to it slowly while vigorously stirring to prevent lumps, I instead add the boiling water to the corn meal, give it a good stir and let it sit before continuing on to the stove – works great. The texture is slightly crispy on the outside and soft inside with a little crunch from the whole kernels of corn. This makes a great lunch, brunch or appetizer, have it with salad and it’s a main dish, maybe a side of refried beans and tortilla could be nice.
Enjoy xox
Diana

Note:  check adobe sauce is gluten free if gluten intolerant

Ingredients
2 cups boiling water
½ tsp fine ground sea salt
1 tsp adobe sauce OR ¼ tsp cayenne or chili powder
¾ tsp maple syrup
1 tbsp nutritional yeast  - optional
¾ cup sweet corn frozen or fresh– organic if possible – not canned

Method
Add to a medium bowl the cornmeal, salt, cayenne if not using adobe sauce, nutritional yeast if using and the sweet corn. Remove the boiling water from heat and add to it the maple syrup and adobe sauce if using, stir well and add to the bowl of cornmeal, stir everything together very well there should be no lumps. Let sit 5 minutes to thicken.

Add the cornmeal mixture to a medium pot and cook on medium heat for 10 minutes stirring constantly to prevent sticking - arms may get tired. After 10 minutes add the polenta to a lightly greased 8x8 glass dish and spread mixture evenly. Let sit for 30-45 minutes to firm, this makes slicing simple.

Slice the corn cake into 6 pieces. Heat coconut oil on medium heat and when hot add the slices two at a time browning each side for two minutes, pressing down with spatula but not too hard will help in browning.

Note: I use coconut oil because it’s high heat tolerant and doesn’t turn rancid when hot unlike most other oils.

Drain on paper towels.

Plating
Serve with your favorite guacamole and top with sliced green onions and cilantro. My cilantro or chipotle sauce is perfect on the side. Serve 2 with salad and makes a great main dish.

optional side sauce
cheesy tahini 
chipotle cashew cream


Enjoy xox!
Diana

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