Autumn recipes,BLOGS,Breakfast,Gluten Free,Grains,Holistic Nutrition Blog,Late Summer,Late Summer/transition recipes,Recipes |
A staple for Native Americans, corn is both a vegetable and a grain. The Italians also have a long standing love with polenta. I am partial to it as a breakfast porridge and will often double the batch. What isn’t eaten at breakfast is spread on a cooking sheet and allow it to set up. You can then brush it with a little olive oil, herbs and parmesan and broil for a few minutes to get a nice golden crust. Voila…appetizer. Use corn as polenta, in stew and soups or as tortillas–but get it organic.
The problem with corn is that it is one of the largest GMO crops so be sure to find it organic. Blue corn boasts higher levels of iron, magnesium and protein.
In a medium sauce pan bring the water and sea salt to a boil. Add in polenta, reduce heat and stir gently for about 5 minutes. Remove from heat and let stand for a few more minutes.
Top with dried fruit, nuts and a little cream if desired.
With the addition of lysine it becomes a complete protein. Neutral, sweet and diuretic, corn nourishes the Heart and Stomach and helps to regulate digestion. Relatively low in niacin, corn is often served with lime to increase niacin absorption. Which had me wondering why no one in Interstellar suffered from scurvy--I mean, they were reduced to eating just corn, right? I digressed--back on topic. As a neutral grain, it can be eaten by those with cold or hot patterns.