GeorgiaThis week was my week. Like every week I tell the husband what our food challenge is to see if there is anything he would like. So when I told him it was my week, as per protocol I asked if there was anything he would like me to make. His suggestion was polenta. A couple of things about this choice that struck me as odd. The first and most important he was stationed in Italy when he was in the army and he has had legit Italian polenta. The second is.. He's told me he didn't like Polenta. But I'm always up for a new challenge. So I made a braised beef ragu and served it over traditional polenta Jen One of my favorite things about this group is that I learn new things. I had to google polenta. :) I also ended up on a crazy quest in the grocery store trying to find it. I cheated on this recipe – it says to refrigerate 4 hours before frying, but 1 hour in the freezer works just fine too. They tasted good. I probably won’t make these again, just because the effort wasn’t worth them not being amazing. My husband dunked his in ketchup, and said it tasted like meatloaf. Jen AmyPolenta! The Italian version of grits. Or are grits the southern version of polenta? Either way, I love both. Easy to prepare and versatile. Polenta can be breakfast, lunch or dinner. It's used in appetizers and desserts alike. I have a go to polenta recipe but this time I improvised. Though I made this for breakfast it can be served as the center of any meal. A slight tweaking of seasoning and sides you can make something akin to say Southwestern or Italian meals. So this is it: NikitaFunny story: Polenta. It reminds me of grits except it's a bit yellow. I've made wonderful dishes with polenta in the past, but this week was different. I sat down Sunday to plan my meals and found this incredible recipe for a Spiced Moroccan Chickpea Glow Bowl. Yes, a glow bowl. At first thought, I pondered, "Will I glow after eating this bowl of deliciousness?" It's labeled a detox recipe, and I was so excited to try it out. The trouble is it's second main ingredient. I'll let on a little later. I ordered my groceries online (so much easier than dealing with Sunday crowds.) Come Monday, I start to put our meal together. We sit down to eat and it dawns on me, "Dammit, this is coucous!" I know the difference between polenta and couscous; I've cooked both in many delicious recipes, but my distracted mind on Sunday thought couscous was polenta! So enjoy my polenta recipe under the guise of couscous. 😉 In Italy polenta is considered a "poor man's dish". It was one of those dishes that was made at the end of the month when money was running low and payday was around the corner. I can see why because a little goes a long way.
Until next week, Georgia, Jen, Amy and Nikita
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