25 Jun, 2010
Warm Live POLENTA… Savory, Rib-Sticking Raw Comfort Food
Posted by: Angela Leeds In: *LGS Daily Recipe|Appetizers, Salads & Side Dishes|Great Raw Pot Luck Recipes
Want something warm, savory, starchy and comforting to go with your amazing “Mushroom Tapenade” dinner tonight? You can make this gently-warmed-but-still-raw “polenta” using corn freshly cut from the cob!
Probably takes no more than 5 minutes to make, including cutting the corn off, so — as nearly all of the recipes on this site are — it’s seriously hassle-free. This is also an excellent recipe for when you have corn that you may have left uncut in the fridge for a few days, when it tends to have lost its sweetness and get more “starchy” in flavor.
You can keep this recipe all-raw-vegan by using cold-pressed coconut oil to enrich the polenta, or — if like myself you’re an omnivore who eats as high-raw as possible — then you may follow in my footsteps and use organic, grass-fed, unsalted butter instead, for a truly authentic flavor.
The ingredients are all Utterly Pedestrian… corn, salt (you know the drill on that, tho — Himmy or Celtic salt, or something else in that vein), fresh black pepper, and either coconut or dairy butter, as per your preference.
The result? You have one more cold-weather staple to pull out of your hat when you want something cozy and warming!
Variations:
Turn this into a fun Tex-Mex side-dish with an assortment of options, including chiles, cilantro, green onion, and tiny sweet tomatoes.
Or make a nice Mediterranean side-dish, with black sun-cured olives, red onions, basil, and olive oil!
This is a great “template” style recipe you can customize lots of different ways.
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