Friday, January 22, 2010

Creamy Polenta with Chickpeas and Veggies



If you're thinking, "What the shit is polenta?" you're probably not alone -- I had no idea what it was until I happened upon it while perusing through an Italian cookbook years back (yes, I do this for fun, don't judge me). Polenta is essentially a sort of porridge made from ground cornmeal, which is available at any grocery store near you and (more importantly) is cheap, and will last forever. Interestingly enough, polenta is a staple in parts of Italy, even more so than pasta, which most people tend to associate with the boot country.

Anyways, this recipe is super easy and tasty, fear not the weird name!

Creamy Polenta with Chickpeas and Veggies
1 Small White Onion (or half a regular sized one)
Tsp Olive Oil
1 Tomato (hot house, regular, roma, whatever suits your fancy)
1 Head of Broccoli
1/4 cup Cornmeal
1 cup Water
Tsp Butter or Cream Cheese
1/3 cup Chickpeas
Salt, Pepper & Spices to taste

Serves 1.



1. Mince your onion and sautee it over medium-low heat with olive oil until it begins to turn translucent, about 5 minutes.

2. While your onion is cooking, chop up your vegetables and set aside.

3. When onion is translucent, add the water and then whisk in the cornmeal. Add the butter or cream cheese and stir until melted. Add the chickpeas and veggies and cook on low heat, stirring frequently, until the mixture begins to bubble.



4. Season to taste, serve and enjoy!

3 comments:

  1. I may just have to give this a try tomorrow night--how many servings does this yield? (Mind you, I may just eat it all anyway :P)

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    Replies
    1. It serves one. I usually write the number of servings just beneath the recipe ingredients, so make sure you check there first, although almost all the recipes I post are single-serving recipes (I live alone and have a strange aversion to left-overs).

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    2. Whoops! Sorry--how could I miss that??? I'm a college girl so I totally love your single servings! As much as I love practicing my division skills, sometimes it's just nice knowing you can eat the whole thing ;)

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