12 Steps to Whole Foods

Replacing White Flour with Whole Grains
* Polenta (2)
For one Valentine’s Day, I made a red heart out of pimientos in the polenta before baking it, and that went over
big with my family. You could do it with sun-dried tomatoes or red peppers.
2 C cornmeal (whole grain—I grind unpopped popcorn in grain grinder)
½ C white bean flour (or another ½ C of cornmeal instead)
2 C water
2 Tbsp. kefir (or whey or yogurt)
3 C vegetable broth
1 tsp. sea salt (omit this if the vegetable broth is canned and not low sodium)
1 tsp. extra virgin olive oil
1 onion, chopped
– 1 C Parmesan cheese (quality, refrigerated kind)
butter or olive oil
Optionally, add one or more of the following:
2 Tbsp. sun-dried tomatoes, chopped
2 red bell peppers, optionally roasted under the broiler and peeled, chopped
1 can diced green chili peppers, drained
1 C corn
Soak the cornmeal, bean flour, water, and kefir overnight (8-24 hours). Sauté the onion in olive oil, then
remove from the heat. In a large saucepan, bring the vegetable broth to a boil, adding salt (if broth is low
sodium). Add the soaked cornmeal ½ C at a time, stirring well. Reduce the heat and simmer, stirring often,
until the mixture is thick.
Stir in the remaining ingredients and then pour the mixture into a greased 9"x13" pan and bake for 1 hour at
350°. Let it sit for 10-20 min. before serving. Serve topped with butter or olive oil.
264 12 Steps to Whole Foods
© Copyright Robyn Openshaw