Polenta, I call it soul food. To give it a twist and maybe more color, I started to experiment with red quinoa, this little fabulous grain.The quinoa adds a lot more protein, vitamins and a lovely bit of nubby texture.
¾ cup cornmeal
½ cup quinoa
4 cups water
Salt and pepper
2 Tbsp. olive oil
Put in cornmeal, quinoa, water and salt and pepper in a microwave-safe bowl and stir. Cook at 100% for 7-1/2 minutes. Stir again and cook 7.5 minutes. Your bowl is uncovered throughout the cooking time. (You can also make the polenta-quinoa in a pot on the stove by bringing all ingredients to a boil, then lowering the heat, covering the pot and simmering for 20 minutes, or until quinoa is al dente. Let sit, covered, for ten minutes and then fluff up.)
Cool 5 minutes. Add olive oil and stir to blend well. Put mixture in greased wax paper or plastic wrap and roll it. Cool to room temperature. refrigerate until firm, about 3 hours. It makes 9-10 slices of 1″. You can also leave this for several days if life intervenes and you have to attend to other events with no ill effects to your eventual slices (or you can give it any shape you want).
For an interesting way of serving, here is one idea among many.
1 ripe avocado smashed with fork
1 clove of garlic smashed
juice from 1 lime
salt and pepper to taste
1 tbsp extra virgin olive oil cold pressed
Mix all ingredients and serve in a dish for dipping or spread it on the polenta.