Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

BBQ Tofu

Tofu with Spicy Thai Peanut Sauce

Pan Crisp Garlic Tempeh

Polenta

Toasted Polenta Slices

Garlic Cheese Grits

Cuban Rice (or Quinoa)

Sweet Orange Quinoa

Coconut Rice (or Quinoa)

Quinoa Pilaf

Veggie Enchilada Casserole with Mole Sauce

Northwest Salmon & Blueberries

BBQ Shrimp

BoiledShrimp        

Vegetables

Beans, Soups & Currie

Sauces & Marinades

Breads

Desserts

If you enjoy these recipes and would like to make a donation to support our Green Tara Cookbook please use the PayPal button below:

Thank You !

Turning Stones Ranch Home

ENTREES - section 2:   Polenta & Grits

Polenta

8 cups water or vegetable broth

2 cups corn meal (polenta)

salt to taste

1 Tbsp Coconut Oil (or butter)

Whisk the corn meal into the water or broth to break up any lumps. Gradually bring the liquid to a boil, stirring frequently.  Reduce heat to simmer and cook slowly for 40 minutes, continuing to stir as the polenta thickens.  Add 1 Tbsp coconut oil or butter.

Ladle the polenta into a bowl.

Garnish with Parmesan cheese, tomato sauce, fresh basil, or sautéed mushrooms.

Toasted Polenta Slices

Cooked polenta

1 Tbsp Coconut Oil

1 tsp sesame oil

2 garlic cloves, chopped

Cook the polenta according to the previous directions.  Pour it into a glass loaf pan, allow it to cool completely, then chill it in the refrigerator.  When it is completely firm, turn it out of the pan and cut it into ¾ “ slices.  Cut each slice in half or into triangles if they are large.  OR pour chilled polenta into a large zip-lock plastic bag.  Fold over top half of bag and roll into a circular shape.  Refrigerate and slice into ¾ “ rounds. 

Brown the garlic in coconut and sesame oil lightly before arranging the polenta slices in the skillet.  Sauté the polenta on each side until it is brown and crisp.  Serve with sprinklings of crispy garlic, chopped basil, sautéed mushrooms or pesto.

Garlic Cheese Grits

This is a southern dish, similar to polenta, made from hominy rather than corn. 

11/2 cup grits

6 cups water

1 Tbsp Coconut Oil

1 tsp Sesame Oil

½ cup chopped green onion

½ cup grated cheddar cheese (optional)

4 cloves of garlic, thinly sliced

1 tsp chili powder

Salt & Pepper

Sour cream

Cilantro, chopped

Preheat oven to 350°.  Combine coconut oil and sesame oil in the bottom of a 2 quart casserole dish.  Arrange garlic slices evenly in the bottom of the dish.  Cook grits according to package directions.  Stir in onion, cheese, chili powder, salt and pepper and mix well.  Pour the mixture into the baking dish.  Bake for 30 minutes.  Dish up in squares, top with sour cream and cilantro.

 ENTREES CONTINUED

RETURN TO RECIPE HOME