I had several jars of aging pickled beets left in the pantry. With a fried egg and some quick creamy polenta it made the perfect lunch. I have also been making this polenta with any veggies from the garden tossed in some marinara sauce. Heavenly!
Ingredients
1 cup polenta
4 cups water
salt
2 tbsp butter
1 oz grated parmesan
black pepper
toppings of your choice
Preparation
Bring the water to a boil with a big pinch of salt. Drizzle in the polenta, stirring constantly.
Simmer until thickened, stirring all the time. Melt in the butter and the cheese and add on any last-minute seasonings.
Serve topped with red sauce veggies, fried eggs, pickled beets and other goodies.
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