Dill Cornmeal Porridge


This one goes out to all of you who are all about that base, bout that base. That's what this dish is all about! The base in this case is the dill cornmeal porridge. It's not a ton of active work to make but it does have to sit and cook for a little bit. Everything else is garnish. If you aren't feeling for the ones I've used, top your version with whatever savory deliciousness you're in the mood for! Shrimp, maybe?

While we're on making this dish your own, it should be said that you can adapt this dish entirely and make it creamy and sweet by nixing the dill, adding in cinnamon and condensed milk and using whole milk instead of water—hmm. That sounds like a recipe I should cook and share. Stay tuned!

For now, enjoy my savory version. It's awesome!


TIME

PREP TIME: 2 Minutes

COOK TIME: 45 Minutes

TOTAL TIME: 47 Minutes



YIELDS

4 Servings



INGREDIENTS

FOR THE CORNMEAL

Cornmeal (1 cup)

Water (2 1/2 cups)

Fresh Dill (1/2 cup)

Salt

Pepper



FOR TOPPING

Smoked Trout (6oz, pulled apart with fork to make chunks)

Avocado (1, diced)

Fresh Dill

Chili Flakes



KITCHEN ITEMS

Saucepan

Whisk

Ladle

Cutting Board

Chefs Knife

Small Mixing Bowl

TO MAKE YOUR CORNMEAL PORRIDGE. in your saucepan, bring your water to a boil.

Whisk in your cornmeal.

Cook over medium-low heat for 40 minutes making sure to give it a good whisk every 10 minutes or so. You'll want to make sure to get rid of any lumps.

Mix in your dill and then season with salt and pepper.

Use your ladle to transfer your dill cornmeal porridge into the bowls you plan to serve it out of.

TO TOP YOUR CORNMEAL PORRIDGE. in your small mixing bowl, evenly season your avocado, with your salt, pepper, and chili flakes.

Divide your pieces of avocado evenly amongst your bowls placing them in the center of your dill cornmeal porridge.

Place your smoked trout chunks on top of your avocado.

Top it off with a little more dill.

Serve.