Kimchi Polenta
Add some heat and depth to the satisfying corn classic.
Servings: 4
Calories: 200kcal
Cost: $6
Equipment
- 1 Medium or large pot
- 1 Loaf, brownie, or muffin pan
- 1 Skillet or baking tray
Ingredients
- 1 jar leftover kimchi juice approx. 1/2 cup (or approx. half the jar of actual kimchi, in place of spinach below)
- 2 1/2 cups water
- 1 cup polenta
- 1 tbsp sesame oil
- 1 tbsp soy sauce or liquid aminos, etc.
- 1/2 cup frozen spinach optional
Instructions
- Pour the kimchi juice into a large measuring cup and add water to get 3 cups total.
- Add the kimchi juice and water mixture to a pot and bring to a boil.
- Gradually whisk in the polenta (or use a fork to stir it in), trying to avoid any big clumps or sticking to the sides of the pot. Stir in the frozen spinach, if desired, and boil on medium-high or medium for approx. 10 minutes, stirring frequently.
- Remove from heat and stir in the sesame oil and soy sauce.
- Transfer the mixture, while hot, to a bread or brownie pan. Use the back of a wooden spoon to press the mixture into the corners of the pan and flatten the top.
- If you're short on time or want to eat the polenta soon, set the oven to broil and place the pan directly in the oven to crisp the top (this will leave the polenta soft and creamy inside). Watch it closely and serve hot after the top starts to brown/crisp.To make the polenta into baked or fried steaks (my preferred method), let the polenta cool partially on the counter and then transfer to the fridge or freezer if you want to speed up the cooling. When the polenta is thoroughly cooled, slice it into bars approx. 3/4 inch wide (or run a knife around the edges of the muffin tin and pry/tilt out the cups of polenta). Fry in a skillet with a little oil or bake in the oven at 400 for 20 minutes or until the pieces begin to brown/crisp.
- Serve on a bed of greens (e.g., arugula) and/or with a side of roasted tofu/tempeh (east to throw in alongside the polenta steaks.