Polenta Flatbreads with Curry Butter Recipe

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Polenta Flatbreads with Curry Butter

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve these as a flat bread to pick up and tear into bite sized pieces, or place on a plate and serve with a wonderful green salad on the side or even over the top.

1/2 cup polenta (corn meal)
1/2 cup all purpose unbleached flour
1/2 teaspoon coarse sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons crystalline brown sugar
2-3 tablespoons hemp seeds, or flax seeds, or sesame seeds, etc
2 eggs
1 cup buttermilk
2 tablespoons extra virgin olive oil
oil for the grill pan (corn, peanut, grapeseed, etc.)

For the Curry Butter:
1/4 cup unsalted butter, softened but not melted
1/4 - 1/2 teaspoon curry powder
1/4 - 1/2 teaspoon tomato paste (get the kind in a tube)

First make the curry butter by blending the soft butter with curry powder and tomato paste. Set aside. In batter bowl, whisk the polenta, flour, salt, baking powder, baking soda, sugar, and seeds. In another bowl whisk the eggs. buttermilk and oil. Add to dry ingredients and mix just until blended. Heat a flat griddle or large frypan over high heat. When hot, brush with enough oil to cover the bottom completely. Using a 1/4 cup measuring cup or a 2 oz. ladle, pour batter onto the griddle and cook until large bubbles form on the top and edges brown. Flip. Cook 1 minute or so. Repeat for the rest of the batter. Serve as desired, using the Curry Butter. Wonderful with a green salad or with soup!

Recipe created 2011-04-25.

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