I was hoping to post before the end of the week, however time did not permit me. In any case, it's funny how God has all of these promises in the Bible and we sometimes think He cannot keep them or do the same for us, but it says in Joshua 21:43-45 that "not a single one of all the good promises the Lord had given to the family of Israel was left unfulfilled; EVERYTHING he had spoken came true". God keeps his promises even when we don't, keep believing and speaking.
Now about the picture up there, here is a quick recipe with delicious whole grain polenta. I decided to put a twist on this long time favorite of mines which I grew up calling mais moulin or polenta as it is called in the states. It is a creamy and delish form of grits made with cornmeal. This dish can be made in endless varieties including with avocados and meats but I decided to pear it with black eye peas and top it off with sundried tomato tapenade.
So let's begin the recipe breakdown for Polenta with Black Eye Peas topped with Sundried Tomato Tapenade:
Sundried Tomato Tapenade
- 2 Tbsp. Basalmic Vinegar
- 1 Tbsp. Extra Virgin Olive Oil
- 1 jar of Mediterranean Sundried Tomato in oil
- 3 Garlic Cloves chopped
- 1/4 Cup Klamatta Olives
- 1/4 Cup Green Olive
- Salt & Pepper
Toss everything in an electric blender or food processor and pulse for about 1 & 1/2 minute. It should be a chunky consistency.
Polenta / Mais Moulin
- 1 Cup Cornmeal (washed)
- 2 Cups Chicken Stock
- 2 Garlic Cloves
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 Cup Frozen Black Eye Peas
- 1/4 Onion Small Chopped
- Salt & Pepper
In a hot pan add oil then garlic, sauté till a little brown then add onion, once fragrant add cornmeal salt and pepper then sauté. After about 4 minutes add beans and chicken stock then stir for 5 minutes and let water come to a boil, make sure to taste liquid for your liking. At that point start to slowly stir and keep stirring till the mixture thickens up. This can take about 10minutes. As soon as it is thick and creamy it is ready.
Plate and serve with the tapenade.
I hope you enjoy this colorful twist from the traditional polenta. For a spicy kick, try adding 1oz of jalapenos to the tapenade before blending.
Till Next Time