Layered Polenta Dish (Vegan)

 

Recipe from Alice's Kitchen

Makes 2 generous servings

Wednesdays are busy days for me.  After doing my morning household chores, I go for a long walk and then head home to eat a quick lunch, take a shower and drive one hour to rehearse with the fellas in the band I'm a member of.  After making music all afternoon, I drive the hour back home and make dinner.  So, dinner must be quick and easy because I'm usually bushed. Today, I wanted to serve up a starchy side besides the usual brown rice or quinoa, etc.  I found this polenta at Trader Joe's and decided I would make some sort of layered dinner.  As usual, I keep some sort of sauce in the fridge that I've made on my food prep day.  I also usually have salsa or pico de gallo in the fridge.  Of course, there are always beans and greens around.  This meal got a big thumbs up from the hubster.  I loved it too.  I'm thinking the other half of the tube of polenta will make a nice Italian style meal with layers of garlicky white beans, greens and marinara sauce.  

2 large handfuls of your favorite greens

2 Tablespoons 1-Minute Sauce (optional)

1/2 tube of Trader Joe's Polenta, sliced

1 can pinto or kidney beans, rinsed and drained and mashed with a fork

Vegetable broth for "frying"

1/2 onion, minced

1 clove garlic, minced

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon cumin powder

1/4 teaspoon red pepper flakes

Sea salt, to taste

Freshly ground pepper, to taste

1 cup pico de gallo or salsa

1/4 cup crumbled vegan feta

1/2 avocado

Place the sliced polenta in a single layer in the air fryer.  Sprinkle with salt and pepper, if desired. Set the air fryer to 350F and air fry for 10 minutes.  When the timer is up, flip the polenta over and add another 10 minutes.  

Meanwhile, heat a non-stick skillet to medium-high.  When it is hot, add a splash of the broth.  Add the onions and garlic.  Sprinkle with the spices.  Stir for about 1 minute or until the onions are softened.  Add the mashed beans.  Add more broth, about 1/4 cup.  Turn down the heat to medium.  Stir the bean mixture and allow to cook for a few minutes, adding more broth to keep the beans from sticking.  Turn off the heat and set aside.

While the beans are cooking, place the greens on the dinner plates.  Drizzle the one-Minute Sauce over the greens, if using.  Top the greens with the polenta slices.  Top the polenta slices with the "refried" beans.  Add the the pico de gallo or salsa.  Sprinkle with the feta.  Peel and slice the avocado and place the avocado slices on the side.  Serve it up.

Sweet Corn Polenta

Recipe from Erin Alderson of Naturally Ella

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

This was a beautiful comforting meal on a chilly autumn day.  I used sweet corn (and garlic chives) from the farmers market, but I think frozen corn would work just fine.  

2 ears of sweet corn, shucked (or about 2 cups fresh sweet corn kernels)

2 Tablespoons unsalted butter

3 cups vegetable broth

1/2 teaspoon sea salt or kosher salt

1 1/2 cups shredded sharp cheddar cheese (Gruyere works as well.)

3/4 cup polenta

Fresh ground black pepper, to taste

3 Tablespoons fresh garlic chives, chives or scallions, chopped (optional)

Remove the kernels from the corn cobs.  Melt the butter in a large saucepan.  Saute the corn kernels for about 5 minutes.  Add the vegetable broth and salt. Bring to a boil.  Slowly add the polenta, stirring constantly.  Lower the heat to a simmer and cook the polenta, stirring frequently, until thick and bubbly, about 20 minutes or so. Turn off the heat and add the cheese, the pepper, and chives, if using.  Stir until the cheese is completely melted.  Serve along with 2 cups of your favorite baked beans and a nice green salad for a great comfort meal.

Soft Polenta

Serves 4

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

This makes a delicious easy-to-make side dish or quick lunch topped with your favorite chunky tomato sauce or sautéed mushrooms splashed with balsamic vinegar (my favorite.)

4 cups water

1 ½ teaspoons Kosher salt

¼ teaspoon freshly ground pepper

¾ cup yellow cornmeal or polenta (not quick-cooking)

¼ cup finely grated cheese (Parmesan, Asiago, or sharp cheddar)

1 Tablespoon unsalted butter

1 Tablespoon minced fresh herbs (oregano, basil, parsley or sage) (optional)

In a large saucepan, bring the water, salt and pepper to a boil over high heat.  Whisking constantly, very gradually add cornmeal in a thin stream, whisking until smooth before adding more.

Reduce heat to a medium-low simmer, whisking often, until thickened, 10 to 15 minutes.  (It will be the consistency of oatmeal.)  Remove from heat; stir in cheese and butter (and herbs, if using.)  Serve immediately.

Nutritional Info per Serving: 142 calories; 4.7 grams fat; 4.2 grams protein; 20.4 grams carbohydrates; 1.9 grams fiber

*Broiled Polenta Slices

I tried this and the slices didn’t stay in tact, BUT it was especially delicious because the “rectangular-ish blobs” had a slightly charred crust and we thought that was a good thing.

Brush an 8 ½ x 4 ½-inch loaf pan lightly with olive oil.  Pour hot Soft Polenta into the pan; smooth the top. Cool to room temperature and then chill until firm to the touch (about 3 hours and up to 3 days) covered in plastic wrap.  Heat broiler.  Invert polenta onto a cutting board; slice ½-inch thick.  Brush a rimmed baking sheet with oil. Arrange the slices in a single layer; brush 1 teaspoon oil over the tops of the slices.  Broil 4 inches from heat, without turning, until golden and browning in spots, 2 to 25 minutes.