We started eating polenta when we moved back to the United States from Malawi, Africa. In Malawi we ate a corn mush called Nsima with a sauce made of fresh tomatoes and onions. Nsima flour is hard (but not impossible) to find in North America, but Polenta is in almost every grocery store. Even though polenta has a grainier texture than nsima it is an excellent taste substitute.
Polenta is also a great pasta substitute, especially if you use pasta simply as a vessel to transport sauce to your mouth. It’s amazingly easy to make, keeps well, and is even better fried in oil the next day.
My parents are coming to visit from Canada in two weeks!! We’re all very excited here; we haven’t seen them for six months. My mom is also gluten free, and she’s dairy free, and she’s one of those people who needs to eat breakfast every day. Living in Canada she has access to gluten free cereal and rice milk. Unless she’s going to survive on eggs, Thailand is going to be a bit of a breakfast challenge. I’ve only seen gluten free cereal at one grocery store. It’s ten dollars a box. So, I’ve been experimenting with quinoa. This morning I made a quinoa porridge with coconut milk and raisins. It was so good I made it again for dessert tonight. I topped mine with milk because I find plain coconut milk bitter. I’ll make fresh rice milk for my mom.
This recipe is made with cooked quinoa so it’s a great way to use up left-overs. I used raisins, but you can use any dried fruit, or omit it, whatever. If you’re not sure how to make quinoa, check out my quick tutorial here: How To Make Quinoa
Gluten Free Coconut Quinoa Porridge
1 cup cooked Quinoa
1 cup coconut milk
2 Tablespoons sugar
2 teaspoons cinnamon
1/4 cup raisins
2 teaspoons vanilla
Combine quinoa, coconut milk, raisins, sugar and cinnamon in a medium sauce pan
Bring to a boil
Reduce heat, cover and simmer, stirring often until coconut milk has been absorbed
Serve immediately topped with milk or a milk alternative and sugar to taste
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