Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup coconut milk (or use one can and adjust the amount of veggie broth) 2 cups veggie broth 1 cup stone-ground cornmeal 1 1/2 cups pumpkin puree (approximately half a small roasted pumpkin) 1 teaspoon red thai curry paste 1 cup cooked corn kernels 1/4 -1/2 teaspoon salt 1-2 green onions (optional) DIRECTIONS Combine coconut milk and broth in a saucepan over medium high heat and bring to a boil. Gradually whisk in the cornmeal and continue stirring until thickened, about 5 minutes. Whisk in pumpkin and curry paste. Cook about 3 minutes, stirring occasionally. Stir in corn and taste for salt. Serve immediately or cover and keep over very low heat for up to 30 minutes. Stir well before serving. If using green onions, either mix in now or garnish each serving. Serve with a wedge of lime to squeeze over the top and your hot sauce of choice. Cover and refrigerate leftovers. Copyright © 2013 Stefanie Samara Hamblen |
