Blue Corn Polenta with Rose-roasted Rhubarb

Rose-roasted Rhubarb 2 stalks rhubarb, cut into 2-inch pieces 1 teaspoon rosewater 2 tablespoons caster (powdered) sugar Polenta 5 cups whole milk 1 cup blue cornmeal 1 tablespoon agave nectar 2 teaspoons coconut oil 1 tablespoon rosewater 1/4 cup crushed pistachios Preheat oven to 350ºF. Place the rhubarb on a roasting tray, and sprinkle with the rosewater and sugar. Roast about 20 minutes; rhubarb will be soft but should retain its shape. Add milk to a large saucepan and set over high heat. Sprinkle in cornmeal while whisking (milk does not have to be boiling). Bring to a boil,...

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