Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Recipe by Sean Sherman, from The Sioux Chef’s Indigenous Kitchen.
3 cups water
Generous pinch salt
1 cup polenta or coarse corn meal
1-2 tablespoons sunflower or nut oil
In a large pot set over high heat, bring the water and salt to a boil and whisk in the cornmeal in a slow, steady stream. Continue stirring to be sure there are no lumps. Reduce heat and simmer, stirring occasionally, until the mixture is thick and the flavor is rich and corny, about 30 to 40 minutes. Set aside until cool enough to handle.
Shape the cooked cornmeal into patties, about 4 inches around and 1 inch thick. Film a skillet with oil and set over medium-high heat. Sear the patties until nicely browned on one side, about 5 to 10 minutes, then flip and sear the other side, making sure they are cooked through. Place on a baking sheet to keep warm in the oven while you prepare toppings.
Yield: 4 servings