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Hurricane Sunday Comfort Food Hurricane Sunday was nursery night all day. We stayed in cozy clothes and ate breakfast for every meal. A couple of noteworthy highlights: Mochi with avocado, smoked salmon, and fresh dill. Mochi recently came back on my radar. The sticky pounded rice squares are available in the refrigerator section of natural food stores. Cut off a square no bigger than 2×2 and bake it at 450˚F for 10 minutes, until it puffs. A toaster oven works just fine. Slice open a pocket and fill it with whatever you like, then make sure to eat it while it’s hot and gooey. Another favorite combination is mochi (raisin-cinnamon) with almond butter and sliced bananas with a drizzle honey.  Mochi with Avocado, Smoked Salmon, and Fresh Dill Supper continued in the breakfast mode: Baked eggs with Fresh Corn Polenta I pureed the kernels from a couple of ears corn, sautéed them in a little butter, then added about ¼ cup of corn grits, ¼ teaspoon salt, and a cup water. I cooked it in a medium skillet, stirring frequently, for about 5 minutes, then stirred in a sliced roasted red pepper. I transferred the whole corn mass to a pie plate, made a few craters, and cracked an egg into each indent.  Ready to Bake I sprinkled a lttle salt over the eggs along with a few drops water, and baked them in a 350 degree oven for about 25 minutes. Seriously delicious.  Baked Eggs with Fresh Corn Polenta Share on Facebook and Twitter | Breakfast, Corn, Dinner, Eggs, ingredients, Main course, Recipes | No comments
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