Polenta Parfaits
Gluten-Free
Nut-Free
Vegetarian
This nourishing and savory make-ahead meal can help simplify your mornings.
Polenta
- 1/2 cup coarse cornmeal
- 1/2 cup chickpea flour
- 2 cups chicken or vegetable stock
- 1 tbs. extra-virgin olive oil
- 1/2 cup shredded Parmesan cheese
Toppings
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1 tsp. balsamic vinegar
- 1 tbs. extra-virgin olive oil
- 1 cup chopped red onion
- 1/2 cup coarsely chopped baby spinach
- 1 tbs. capers, drained
- 1 cup plain, full-fat Greek yogurt
- 1 large scallion, chopped
STEP 1
Wash and dry four 2-cup canning jars.
STEP 2
In the bottom half of a double boiler set over high heat, bring a few inches of water to a boil, then reduce heat to medium.
STEP 3
In the top half of the double boiler, place the cornmeal and chickpea flour, then gradually whisk in the stock and olive oil until smooth.
STEP 4
Cook over the simmering water, whisking often, until the mixture is very thick, about 15 minutes. Whisk the Parmesan in until melted, then scoop ½-cup portions into each prepared jar. Smooth with a wet spoon and let cool.
STEP 5
In a small bowl, toss tomatoes with balsamic vinegar, then divide between the jars.
STEP 6
In a large sauté pan, warm olive oil over medium-high heat, and then add the onion. Sauté until soft, about three minutes.
STEP 7
Add the spinach and capers, and stir until the spinach is wilted, about one minute. Place about 1/4 cup in each jar.
STEP 8
When the jars are cool, measure 1/4 cup yogurt into each one, then top with one-fourth of the scallions. Cover tightly and refrigerate.
STEP 9
Microwave for 1 1/2 to 2 minutes before serving.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman
Share
More like this
Newsletter
Catch up on the latest stories from Experience Life and be the first to know about giveaways, special promotions, and more.
Advertisement