On our trip to the Dolomites, we had a lot of Polenta served at various huts along the Alta Via 1. So, after taking a little (much needed) break from polenta when we got home, we decided it was time to play around with some fun takes on the cornmeal based side dish. The inspiration for this one came to us when we saw a bag of red beet powder in our pantry and figured, “That would dissolve well and add incredible color!” From there, we selected some herbs that were often paired with beets on our hike, and we were off to the races! The result was really tasty and vibrantly colored!
We served our polenta alongside Ziegenmilch Geschnetzeltes! But we think it would also pair really well with Rosemary Roasted Pork Tenderloin or Dutch Oven Turkey Breast.
Time: 15 Minutes
Ingredients (per serving)
- 3/4 Cups Water
- 1/4 Cup Cornmeal
- 1 Teaspoon Beet Powder
- Dried Sage
- Dried Thyme
- Salt
- Olive Oil
Method:
- Pour your water in a saucepan, and add your sage, thyme, salt, and a little olive oil.
- Bring the water to a simmer.
- As your water heats, combine your cornmeal and beet powder in a small bowl, and stir together.
- When your water is simmering, slowly pour your cornmeal into the pan while whisking vigorously to prevent clumping.
- Allow the cornmeal to absorb the water, and when it thickens to your liking, you’re good to go.
- Plate, devour, and enjoy!
