Darnell Lamont Walker leading Rituals Writing Workshop
Crispy Baked Polenta with Herbs
Category:
Food

Polenta is easy to cook and a great canvas for all kinds of flavors. This version is rich with herbs, but you could substitute your favorite spices, add cheese, stir in some sauteed mushrooms or spinach — the possibilities are limitless. Top the baked polenta with a vegetable ragout, a hearty stew, or your favorite pasta sauce, or try it as a side dish in place of other starches like potatoes or rice.

If you’re tempted to replace the water in the recipe with more broth — don’t! Too much broth will overwhelm the flavor of the polenta itself.


Ingredients

  • 1 c. polenta
  • 2 c. chicken or vegetable broth (homemade is great, store-bought it fine!)
  • 2 c. water
  • Chopped fresh herbs such as sage, rosemary, chives, parsley
  • Salt and pepper to taste
  • 3 tbsp. extra virgin olive oil

Method

  1. Preheat your oven to 350 degrees.
  2. Generously oil a 9-inch round Pyrex or other nonstick pie pan with olive oil.
  3. In a 2-quart saucepan, heat the water and broth to a simmer. Pour the polenta into the saucepan in a thin stream, whisking all the while. Stir continuously until the polenta is smooth, thick, and bubbly, about 30 minutes.
  4. Stir in the herbs, and season with salt and pepper.
  5. Pour the polenta into the pie pan, and tap the pie pan firmly on the counter to smooth out the surface and get rid of air bubbles. Let the polenta cool for 5 minutes.
  6. Brush or drizzle the remaining olive oil over the surface of the polenta, and bake until golden brown and crispy on the top and bottom.
  7. Remove the polenta from the pan, cut into squares, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Crispy Baked Polenta with Herbs

About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Polenta is easy to cook and a great canvas for all kinds of flavors. This version is rich with herbs, but you could substitute your favorite spices, add cheese, stir in some sauteed mushrooms or spinach — the possibilities are limitless. Top the baked polenta with a vegetable ragout, a hearty stew, or your favorite pasta sauce, or try it as a side dish in place of other starches like potatoes or rice.

If you’re tempted to replace the water in the recipe with more broth — don’t! Too much broth will overwhelm the flavor of the polenta itself.


Ingredients

  • 1 c. polenta
  • 2 c. chicken or vegetable broth (homemade is great, store-bought it fine!)
  • 2 c. water
  • Chopped fresh herbs such as sage, rosemary, chives, parsley
  • Salt and pepper to taste
  • 3 tbsp. extra virgin olive oil

Method

  1. Preheat your oven to 350 degrees.
  2. Generously oil a 9-inch round Pyrex or other nonstick pie pan with olive oil.
  3. In a 2-quart saucepan, heat the water and broth to a simmer. Pour the polenta into the saucepan in a thin stream, whisking all the while. Stir continuously until the polenta is smooth, thick, and bubbly, about 30 minutes.
  4. Stir in the herbs, and season with salt and pepper.
  5. Pour the polenta into the pie pan, and tap the pie pan firmly on the counter to smooth out the surface and get rid of air bubbles. Let the polenta cool for 5 minutes.
  6. Brush or drizzle the remaining olive oil over the surface of the polenta, and bake until golden brown and crispy on the top and bottom.
  7. Remove the polenta from the pan, cut into squares, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Crispy Baked Polenta with Herbs
Category:
Food

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About

Esalen Team

Crispy Baked Polenta with Herbs

About

Esalen Team

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