Quinoa “Polenta”

Quinoa "Polenta"
Yields 8
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Ingredients
  1. Cooked Quinoa -- 2 cups
  2. Coconut Milk, full fat -- 3/4 cup
  3. Shredded Cheddar Cheese -- 1/2 cup
  4. Requesón Cheese -- 1/3 cup (Supermaxi, next to Ricotta)
  5. Curry Powder -- 1/2 tablespoon
  6. Salt -- 1/2 teaspoon or to taste
Instructions
  1. In a medium pot, put in your cooked quinoa and the rest of the ingredients. Stirring constantly on low, cook down until the cheese is melted and all the liquid is gone. Spread into a circle on a slightly greased plate or pie pan and slice the "polenta" into 8 servings. Then bake for 30 minutes in a hot 350 degree oven. Take out of oven and let it rest for 5 to 10 minutes. Serve.
Notes
  1. Requesón, also called as Requeijão, is a Latin cheese that is produced in Portugal and Brazil. It is made by adding 10% milk to whey. Since, the process is similar to making of a Ricotta; the cheese is often described as the Hispanic version of Ricotta cheese.
  2. Tip: There is a bitter coating on quinoa seeds. Rinsing quinoa well before cooking will remove that. Be sure to use a fine enough strainer so as not to lose any seeds.
  3. Quinoa can also be cooked like you would a risotto. Add oil to your pan. Add the rinsed quinoa, then slowly add warm liquid a little at a time until cooked & creamy.
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