Joy-ful

I love Polenta. It's such a great grain, made from corn. And given that I have an intolerance to gluten, it's pretty much perfect (and a nice change from rice). It can be served in a porridge or if you add flour can be cut up into slices and pan fried, which can make for a nice accompaniment. I was attracted by a delightfully decadent recipe from Joy - a blue cheese, honey, and toasted hazelnut polenta. Yummy!

Polenta

from Joy the Baker

for 2 people

Ingredients

1/2 cup hazelnuts, chopped

4 T blue cheese 

2 T honey

1/2 cup dry polenta

2 cups water

pinch of salt

2 T cream

1 T butter

Preparation

Hazelnuts can be toasted by placing them 10 minutes on a cookie sheet in an oven at 180 degrees celsius. 

Bring the water to a boil. Add salt, and whisk in polenta. Turn down heat to low and cook until thick, stirring occasionally - about 15 minutes. Remove from heat and stir in cream and butter. Spoon into individual bowls and garnish with honey, blue cheese, and toasted hazelnuts. 

I served this with a green salad with a basic vinaigrette. It was also delicious reheated the next day. (It might even have been better - but I'm a fan of leftovers...) I'm pretty sure it would delicious with goat cheese and walnuts.