During the winter months, it can be hard to stay warm as we all know. One of my difficulties is in the kitchen and trying to figure out what to eat!
I devised this polenta recipe on my own, and it turned out delicious, hearty, and the perfect snack/ side dish for a cold winter day.
You will need the following:
- 1 cup all purpose flour
- 1 cup of Yellow Ferma corn meal
- 1/2 cup parmesean cheese
- 1 tsp salt
- 1 tsp turmeric
- 1/4 tsp oregano
- 1 tablespoon garlic salt
- 1 tsp chili flakes
- 1 Bay leaf (for decoration)
- 2 large eggs
- 2/3 cup canola oil
- 1 cup water
- (Optional) one handful of finely chopped romaine lettuce
- 6 x 8 inch loaf pan
Preheat your oven to 350 degrees F.
Grease a 6×8 inch loaf pan with vegetable shortening. You can use butter or oil, but I prefer to use shortening. Be sure to get all corners, because you will want the loaf to “pop” out easily after baking.
In your mixer deposit all dry ingredients and mix with a paddle attachment on a low speed.
While mixing dry ingredients add in wet ingredients starting with the eggs, oil, and water. I like to pre-measure all of my ingredients to ensure a quick process, and so that the mixer does not get too “gummed up” when adding wet ingredients. Add in finely chopped romaine lettuce at this point if you desire. I like adding leafy greens to this recipe because it adds a beautiful green colour that makes the recipe look even more delicious!
Once fully mixed, scrape the sides of the mixing bowl to ensure that everything has been thoroughly combined and no clumps of dry ingredients are sitting at the bottom.
Deposit your batter into the greased loaf pan, and tap the pan afterwards to eliminate any bubbles and to make it sit evenly. If you want to add to a full Bay leaf on top, do so now, and place your pan in the oven to bake for 30 minutes.
After 30 minutes, check on your loaf. As always, place a thin knife or toothpick into the top of the loaf to check that it has been cooked thoroughly. If it comes out clean, it is cooked.
Enjoy, and thanks for reading.