The macrobiotic polenta omelette is a perfect summer dish.
Corn is the most yin cereal, therefore one of the most expansive and refreshing; that’s why it is a good idea to use it in hot weather.
Preparing the omelette is quick, you only need a few minutes of cooking, and you can enjoy it both, hot and cold, which makes it a very practical option to take it for a picnic or to the beach.
1 small cup of polenta
2.5 cups of water
1 large onion
1 large carrot
1/2 green pepper
1 clove garlic (optional)
1 pinch of salt
Chop the vegetables very thin.
Place a little oil in a pan and add the onion, pepper and garlic, and a pinch of salt. Begin to saute and then add the carrot. When the vegetables are tender add the polenta and the water.
Let it come to a boil and allow to continue cooking for a few minutes until thickened, stirring constantly to prevent sticking.
The cooking time might vary from one brand to another so check on the package, but is not usually more than 5 minutes.
It is also interesting to check the suggested amount of water per cup of polenta, as this may also vary.
Turn off the heat and pour the polenta into a glass or ceramic mold. If you use a round container it will get the shape of a spanish omelette!!
Press the top gently with wet hands. Be careful, it can still be very hot!
When the polenta has cooled down it will be ready to unmold.
You can eat it cold, warm or hot. If you want, you can cut it into large triangles and warm them in a pan and brown slightly.
Cook it with love and bon appétit!