The longer I dabble in cooking, the more injuries I get, and a polenta-stirring callous is a new one to me. It was completely worth the 35 minutes of constant stirring when that creamy goodness was done!
Here's a "Black & Gold" salad I made from Recipes from an Ecological Kitchen: Healthy Meals for You and the Planet
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Here's that labor intensive polenta made from scratch!
I also made efforts at zero waste with this set of dishes. I made chili with the leftover black beans from the salad, made polenta lasagna with the extra polenta, and used the cilantro on top of all of it!
An assembled plate full of the bean salad and polenta topped with homemade chili from La Dolce Vegan!: Vegan Livin' Made Easy
. I also added avocados, tomatoes, olives, and cilantro. So good!
. I also added avocados, tomatoes, olives, and cilantro. So good!
I know my honey is meant for me when he says things like "How did we forget about cilantro?!" upon tasting it with this meal!
Cheers!
3 comments:
Awesome!!!!!! The polenta looks delicious!
Polenta wound!! Ha! I can never wait that long when cooking polenta. I always crank up the heat and finish it off in 20 or so. The grains aren't as soft as they should be. But I'm okay with that.
That must have been some super intense polenta. Looks great, though!
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