What’s In The Fridge? Dinner Edition

22 May

Seeing as we didn’t get our food co-op delivery last week and we’re leaving for the next few days tomorrow morning, we’ve been letting the fridge get a little low on supplies. This tends to birth “what’s in the fridge?” meals. Sometimes they’re impressive and sometimes they’re just simple and yummy. Sometimes if Brandon cooks you’re in for an experimental dish (see future post about peanut butter & avocado sandwiches…). Any way you slice it, food is food and this is what I made last night:

I promise I’ll start taking higher quality pictures soon. I think, though, that sometimes “make dinner immediately” goes hand in hand with “what’s in the fridge?” Especially when your boyfriend has just been in an ice bath for 20 minutes and is freezing and hungry (read: not the right time to play fancy photographer). So what’s the cure for self-induced shivering and lack of ingredients? Polenta!

I’ll tell you what I threw in, but the possibilities are endless.

Basic Polenta (serves 2):

1 cup dry polenta (I used Bob’s Red Mill)

3 cups water (up to 4 cups depending on the polenta)

pinch of salt (to taste)

1 1/2 tbps butter

Bring water and salt to a light boil and slowly add the polenta.

Reduce heat to low and allow the polenta to simmer, stirring often at first, and occasionally over the course of about 25 minutes, or until the mixture is thick and cooked through.

Stir in butter and a little more salt to taste.

Meanwhile, decide what you want to top your savory corn pudding with! What was in my fridge included:

a couple carrots, half an onion, some asparagus, part of a red pepper, half a block of flax tempeh (which i actually cooked first-separately-in butter and then threw in to the veggie mix later)…

I chopped up these guys and sautéed them in olive oil, adding some salt and pepper, turmeric and some cumin.

After everything finishes cooking, top polenta with whatever you choose and serve immediately. I drizzled a little more olive oil (I was taught well working at Mani) and grated parmesan cheese on top.

Quick and easy dinner: complete.

Other ideas for polenta toppings:
-sautéed garlicky spinach and mushrooms with shaved parmesan
-fresh tomato sauce with fresh herbs and grilled vegetables
-roasted butternut squash with sage
-grilled asparagus, roasted garlic and a poached egg

The possibilities are simply endless.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: