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Savory Kimchi Polenta
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Savory Kimchi Polenta
Ryan Weberling
Ryan Weberling
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$1.00
Enliven rich and earthy polenta with the acidic heat of kimchi brine.
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You Need

4 to 6 servings
1:00
  • Approx. 1/2 cup of kimchi brine (whatever's left in the jar)
  • Approx. 2 1/2 cups of water
  • 1 cup of polenta
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari or liquid aminos
  • 1/2 cup frozen spinach (optional)

    • How To

    1. Pour the kimchi juice into a large measuring cup and add water to get 3 cups total. Add the mixture to a medium-sized pot and bring to a boil.
    2. Using a whisk or fork, gradually stir the polenta into the pot, avoiding any big clumps or sticking to the sides of the pot. Stir in the frozen spinach, if desired, and boil over medium heat for approx. 10 minutes, stirring frequently.
    3. When the polenta becomes thick and creamy, exposing the bottom of the pan when you stir deeply, remove the pot from the heat and fold in the sesame oil and tamari/aminos until combined.
    4. Serve immediately as a porridge, or pour the polenta into a square pan or muffin tin and allow it to cool completely. Slice the polenta in the square pan into "steaks," or remove it from the muffin tin, and bake them in the oven at 400 degrees Fahrenheit for approximately 20 minutes, or until the pieces begin to brown on top.