Jalapeño Polenta Loaf
A moist 'n fluffy, non-leavened polenta loaf.
Great for breakfast and tasty for any meal.
(try fresh asparagus instead of peppers)
Ingredients:
1 cup polenta (corn grits)
1 2/3 cups water
1/4 tsp garlic granules, 1/2 tsp salt
2 xlg eggs + 1/4 cup egg whites, whipped
4 med. jalapeño peppers, seeded & chopped
1 xlg sweet onion, chopped
2 tbsp virgin olive oil
Directions:
Lightly oil deep glass loaf pan; pre-heat oven to 375F degrees.
Simmer polenta in water just until water absorbed (about 10 min.)
(stir polenta while slowly adding to simmering water)
Stir in garlic granules, salt, and eggs, then olive oil,
then fold in chopped peppers and onion.
Spoon into oiled baking dish, reduce oven to 350F,
and bake 45 min., lightly covered with foil.
Remove foil and continue baking 15 min.
Serve
Polenta Loaf with
Spinach Beans
EZ comfort food with nutritional focus
(upscale with chopped baby bellas)
In covered pan, simmer 10oz package frozen spinach in 1/4" water
until spinach block breaks apart. Then spread on 1 1/2 cups
chopped sweet onion, then 15oz can drained white beans.
Cover pan and simmer until onion is al dente (or softer).
Gently stir after cooking, seasoning with olive oil, garlic powder,
salt & pepper; top with cheese if you please.
Rod