Wednesday, February 11, 2015

Okara polenta recipe

What an absolutely INSANE past few weeks its been! And not always in a good way..

Before packing last-minute for a trip, I just want to get this recipe on the interwebs so I can throw away the scrap piece of paper it's scribbled on.  Trying to kick another bad habit of creating recipes and not writing them down, only to realize later that I can't re-create it!

Okara polenta: a tasty way to use up leftover okara from homemade soymilk

4 tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
2 cups of chicken or veggie broth (~16 cubes if you freeze them in an ice tray)
okara from 1 batch of soymilk maker (roughly 3/4 cup, I'd guess)
1/2 cup medium cornmeal
1.5 tsp salt
1/4 tsp black pepper

In a non-stick pan, heat up oil.  Sweat onion for a few minutes, then add garlic, making sure it doesn't burn.  Cook until garlic is slightly brown, then add broth and bring to boil.  Add okara and mix.  Slowly sprinkle in the cornmeal, breaking up any clumps, then add seasonings.  Put a lid on it and cook for ~ 10 minutes, stirring occasionally :)

No time to post cute dog pictures today! Double dose next time...


  1. Very tasty recipe! I added half a cup of grated cheese at the end and baked at 350 for 30 minutes.

    1. Thanks, Amber! Hope you're still enjoying this recipe, I'll have to try your version next time :)