The Stomach responds to the color yellow and Earth elements. In this recipe, polenta (made from corn), yellow peppers, and onions, a root vegetable, all support the Stomach function. Eating broccoli is an excellent way to give your Liver function a boost.
Preheat the oven to 400°.
Put 1 Tablespoon butter and 1 Tablespoon olive oil on a cookie sheet.
Heat in oven until the butter is melted.
Add the polenta slices and cook until the polenta is lightly browned, about 20 minutes.
Remove the cooked polenta slices to a plate.
Meanwhile, add the remaining butter and olive oil to a sauté pan over medium heat.
When the butter is melted, add the Vidalia onion, pepper, and salt.
Sauté until the onion begins to caramelize, about 20 minutes.
Add the broccoli or asparagus, and continue cooking 1-2 minutes.
Spoon the vegetables over the polenta, top with the fresh chevre and serve warm!
* Prepared polenta is available at Trader Joe’s and Whole Foods.
Ingredients
Directions
Preheat the oven to 400°.
Put 1 Tablespoon butter and 1 Tablespoon olive oil on a cookie sheet.
Heat in oven until the butter is melted.
Add the polenta slices and cook until the polenta is lightly browned, about 20 minutes.
Remove the cooked polenta slices to a plate.
Meanwhile, add the remaining butter and olive oil to a sauté pan over medium heat.
When the butter is melted, add the Vidalia onion, pepper, and salt.
Sauté until the onion begins to caramelize, about 20 minutes.
Add the broccoli or asparagus, and continue cooking 1-2 minutes.
Spoon the vegetables over the polenta, top with the fresh chevre and serve warm!
* Prepared polenta is available at Trader Joe’s and Whole Foods.
