Baked Polenta
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Ingredients
- 5 cups of water
- 1 ½ cups black rice
- 1 teaspoon Celtic Sea Salt
- 6 cups of water
- 2 cups of polenta
- 1 cup non-dairy milk
- ¼ cup sun-dried tomatoes, soaked, drained, chopped
- 1 tablespoon basil, minced
- 1 tablespoon chopped parsley
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon sage
- ½ teaspoon rosemary
- 2 teaspoons Celtic Sea Salt
- Tamari to taste
- Crushed pepper flakes
- Black pepper
Instructions
- Bring 5 cups of water in a pot, add black rice and 1 teaspoon of salt, cover and simmer on low heat until liquid is absorbed, approximately 60 minutes, stirring occasionally. While rice is cooking bring 6 cups of water to boil in another pot. Reduce heat to simmer and whisk in polenta, being careful that it does not boil over. Add coconut milk and whisk until liquid is absorbed and polenta is smooth. Add remaining ingredients to polenta and stir well. Preheat oven to 350 degrees. When black rice is done cooking, pour into a well-oiled casserole dish. Allow rice to cool slightly then pour polenta mixture on top of it. Bake in oven until top is brown, approximately 10 minutes.
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