Seems like everyone’s captivated with decluttering their lives. I too have jumped on the let’s simplify life bandwagon. But lately, everytime I take one step forward, I take several backwards.
My latest upset…
Lightning strikes again! Needless to say, simplifying life will have to wait, and I can hardly believe it’s my day for the Recipe Redux. (Time flys when your having fun, lol).
But here’s the good news! This month’s theme is helping me get back on track with Spring cleaning: Today we’re giving love to ingredients that have been hanging out for awhile in the pantry, refrigerator or freezer.
Admittedly, I found two unopened bags of cornmeal sitting in on a shelf in my pantry waiting for attention; surely there are ways to enjoy cornmeal other than the occasional loaf of cornbread?! Enter my signed copy of the Vegetarian Flavor Bible which is the inspiration behind this harmonious combination of ingredients (stay tuned for my upcoming book review) …
Ta da! Yes, this porridge tastes as good as it looks and one serving provides: 294 calories, 10 grams of protein, 4 grams of fiber and is a good source of vitamin C. For me, it’s the new alternative to oatmeal. Make this delicious breakfast in 15 minutes any day of the week, and/or be the hostess with the mostest the next time you have visitors over a long weekend.
Please check out the links at the bottom of this post to see how spring cleaning is inspiring my friends and colleagues.
How are you simplifying life?
What ingredients have you been neglecting?
Creamy Polenta with Oranges & Almonds; serves 4
cooking time: 5 minutes
Prep time : 10 minutes
- 1 orange
- 2 cups water
- 1 1/2 cup skim milk
- 1/2 teaspoon sea salt
- 3/4 cup stone ground yellow cornmeal, made with whole grain corn
- 1/2 cup low fat Greek yogurt
- 6 Tablespoons organic agave nectar, divided
- 1/4 cup sliced almonds, toasted
1. Zest the orange; you will need 2 teaspoons of orange zest. Set aside.
2. Peel orange and break into segments. Cut segments into thirds. Set aside.
3.Combine Greek yogurt, 1 1/2 teaspoon agave nectar and 1/2 teaspoon orange zest. Set aside.
4. Combine water, milk, and salt in a large sauce pan. Bring to a boil.
5. Add corn meal in a thin stream stirring continuously.
6. Cook while stirring until corn meal thickens and separates from the sides of the pan. (May take anywhere from 1 minute to 5 minutes.)
7. Remove from heat. Add 1 1/2 tablespoons agave nectar and 1/2 teaspoon orange zest. Divide between 4 bowls.
8. Top each bowl with yogurt mixture , orange segments and toasted almonds.