White Polenta with Lula Sauce

Name: White Polenta with Lula Sauce
Yield: 6
Ingredients: 1 kg of lulas; 2 medium onions, chopped; 4 cloves of garlic, minced; 2 tablespoons of parsley; 8 tomatoes; 4 tablespoons of olive oil; 2 cups of white cornmeal; 1 cup of coconut milk; 3 cups of milk; Salt to taste

1
1 kg of lulas
2
2 medium onions, chopped
3
4 cloves of garlic, minced
4
2 tablespoons of parsley
5
8 tomatoes
6
4 tablespoons of olive oil
7
2 cups of white cornmeal
8
1 cup of coconut milk
9
3 cups of milk
10
Salt to taste

Ingredients

1
1 kg of lulas
2
2 medium onions, chopped
3
4 cloves of garlic, minced
4
2 tablespoons of parsley
5
8 tomatoes
6
4 tablespoons of olive oil
7
2 cups of white cornmeal
8
1 cup of coconut milk
9
3 cups of milk
10
Salt to taste

Directions

1
Rinse the lulas, wash well and cut in half lengthwise
2
Then cut into small pieces and season. Reserve
3
Blend the onions, garlic, parsley, and tomatoes in a blender or food processor
4
Heat the olive oil in a saucepan and add the tomato mixture
5
Once simmering, cook for 10 minutes with the lid on high heat
6
Add the lulas, cover the pan, and cook for 5 minutes
7
Season and reserve
8
Combine the white cornmeal, coconut milk, milk, and salt in a saucepan
9
Heat and stir constantly until thickened and released from the bottom of the pan
10
Pour the mixture into a greased 22 cm diameter mold
11
Let it cool and unmold
12
Place the warm lula sauce around the polenta
13
Serve hot
14
Serves 6
15
539 calories per serving
16
Note: The white cornmeal polenta can be reheated in a water bath before being unmolded and served.