We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!
Filtering by Tag: Blueberries
Adapted from One Hungry Mama
This is just delicious! The original recipe calls for quick cooking polenta but I use regular polenta and it works well just takes longer.
- 4 cups milk
- 3/4 cups quick cook polenta (or regular polenta—see headnote)
- 1/2 cup almond meal
- 2 tablespoons butter
- 2 tablespoons honey
- 1 cup blueberries
- 1/2 teaspoon vanilla extract
- A few pinches cardamom (up to 1/4 teaspoon)
- Greek yogurt (optional)
Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and combine well. Cook until the polenta thickens to a creamy consistency, stirring regularly. This can take anywhere from 20 – 40 minutes. Add butter and whisk until it melts completely.
Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of Greek yogurt or sour cream and an extra sprinkle of blueberries.
From Katherine Deumling of Cook with What You Have
Some of my favorite things to do with blueberries:
- Blend with whole milk yogurt, a little honey and some lemon zest for the perfect smoothie
- Sprinkle on granola and good yogurt
- Add to your favorite cereal, hot or cold.
- Add to your favorite pancake recipe in addition to grated lemon zest—blueberries and lemon/lemon zest are a natural combination.
- Toss a couple of handfuls into a green salad and add a bit of fresh goat cheese if you have it.
- Candy or meat thermometer
- Cooking scale
This recipe uses half the weight in sugar as in blueberries. For example, if you are using a pound of blueberries, then you would use half a pound of sugar.
Place the blueberries in a stainless steel saucepan, and turn the heat to medium. Stir occasionally. When the berries juicy, add the sugar and stir a lot to combine it. Turn up the heat and bring the mixture to a boil. Reduce the heat to bring mixture to a low boil; partially cover. Let the jam simmer for about 20 minutes stirring occasionally. Careful when you stir so that the jam splatters don’t get you. When the temperature hits 220 F you have jam! Remove from heat and let cool a bit, then transfer to a clean pint jar.
Cooking tip: If you don’t have a thermometer handy, you can do the cold plate trick to see when the berries jell: after about 20 minutes place a small amount of boiling jelly on a plate, and put it in the freezer for a minute or so. If the mixture gels, it’s jam!