The best part about eating more plant-based foods is using the fresh veggies Bobak and I have been growing! This is the first time in my life I’ve been able to keep any plant alive, and watching our tomatoes, jalapeños, green onions, and basil grow is oddly exciting.
And eating them is even better.
I was looking for a way to use all of our veggies, and found some polenta in my pantry. Boom. Polenta bowls!
Polenta is super creamy when you cook it low and slow, and with a dash of cream it’s a comforting dish. Sauteed veggies go on top, and if you’re feeling extra ambitious you can add a poached egg.
Polenta should be cooked with a 1:4 ratio, 1 part polenta with 4 parts liquid. I made enough to feed two people with the portions below, so adjust accordingly!
You will need:
- 1/2 cup polenta
- 2 cups water
- 1/2 cup cherry tomatoes, cut in half
- 1/2 cup diced red bell pepper
- 1 chopped green onion
- 3/4 cup sliced mushrooms
- 1 diced jalapeño
- 1/4 teaspoon paprika
- salt and pepper
- 1 tablespoon olive oil
- 1/4 cup cream
First, get your water boiling. While that’s boiling, chop up your veggies:
Once you’ve got it to a rolling boil, season the water with salt and add the polenta. Turn the heat down and whisk over medium-low heat. This should only take 12-15 minutes, and if you don’t feel like standing over a pot and whisking non-stop you can turn the heat down to low and give it the occasional stir. To make this extra decadent you can add 1/4 cup of cream or half and half after a few minutes.
Heat up the olive oil in a skillet over high heat and add the veggies. The tomatoes need to break down and create a semi-sauce, so you’ll keep this over fairly high heat, flipping and stirring constantly. This should only take 8-10 minutes or so to cook down.
Spoon some polenta into a shallow bowl, and then spoon some of the veggie mixture on top. Enjoy!