Creamy Pineapple Polenta


Polenta is a dish not an actual ingredient. Sometimes I forget that. Polenta is simply a dish made from cornmeal. 

In looking over my Ovulation Phase food list, I saw "corn" and thought about what I could do that was a bit different, and using what we already have at home. We had cornmeal so I thought about making this, but polenta is sometimes heavy and for me, more of a cozy fall dish. 

So I decided to lighten it up a bit and make it fresh and fruity. This is the perfect balance of hearty and cozy, balanced with the slightly sweet pineapple and nutty almonds. The scallions sort of tie everything together and give it that savory note it needs.

2 cups of water
1 13.5 oz. can of organic Coconut Milk
1 cup organic Pineapple juice
1 cup fresh Pineapple
1/2 cup toasted Almonds, chopped
1/2 cup Scallions, chopped thinly
Salt & Pepper

Bring the water and coconut milk to a boil and then reduce heat to medium. Slowly whisk in the cornmeal little by little, whisking after each little pour until the cornmeal has been absorbed into the liquid each pour. I poured the cornmeal from my 1-cup measuring cup about ten times. You want to do it this way or else you'll get clumps and air bubbles. 

Reduce the heat to low and let the cornmeal cook, whisking it pretty well every ten minutes or so. If you like your polenta to be a little thinner (think about how you like to eat your oatmeal, this is essentially the same type of cook), then add some liquid - the pineapple juice. If you like it thicker, sub one cup of the water for a cup of pineapple juice in the initial boil so you're not thinning it out throughout the cook. But you'll probably need to add a little pineapple juice regardless because it can get dry and clumpy. You want this to be somewhat loose and sloppy in texture. You can keep taking little spoon-fulls and tasting it. If it's got the texture of sand in your mouth still, not all of the cornmeal has been cooked through. But if it's all nice and soft with an even consistency, you're done.

Add in the scallions at about a midway point of the cornmeal being cooked through. You could even add in some pineapple chunks if you'd like. Stir until it's nice and creamy and well-combined, and pour into a serving dish. You want to serve this warm/hot because otherwise it will congeal and become hard and gluey. To thin it out for leftovers, simply warm it on the stove with a little water or pineapple juice (or more coconut milk if you want) until it regains it's loose form.

Top with some more scallions and toasted almonds - and enjoy!