CRISPY POLENTA ROUNDS WITH KALE, MARINARA, WHITE BEAN AND GARLIC


A co-worker of mine, KD asked me if we cold start cooking together for lunch once a week. She wants to start eating a bit healthier but like a lot of folks is not super into cooking. Never has been, probably never will be.  Unlike me the idea of just throwing something together is somewhat foreign to her. She asked me to help her put together quick meals that don't involve a long list of ingredients or a recipe. Most days this is how I cook.

Throwing together meals is not all that hard assuming you have some food in the house. Cooking healthy meals is no different it just means have the right kinds of foods in the house and some pre-planning.

One "trick" to make sure you can throw a meal together in under 20 minutes is to have some staples that require longer cooking times precooked and ready to heat and eat. Like..

-cooked grains (rice, quinoa, faro, wild rice, or some mixture)
-cooked or canned beans
-rounds of pre-cooked polenta

Or quick cooking bases for my veggies to land on like....

-whole wheat pasta
-baking potatoes
-sweet potatoes

Other convenience items that get tossed into the mix are usually...

-pasta sauce
-canned tomatoes
-frozen vegetables
-vegan "chreese" sauce mixes (I add a teaspoon of tahini, almost double the "milk", and add black pepper, powdered garlic and some salt to finish them off)
-McDougall soups

Generally speaking I can take whatever fresh veggies I have around like...

-broccoli
-cauliflower
-brussel sprouts
-onions
-peppers
-zucchini
-carrots
-squash

And create some kind of quick dish that has some grains, beans/lentils, and tasty fresh vegetables stir-fried toegther. Top it off with some tamari and sriracha and you are good to go!

For this week my friend and I are cooking one of my wife's easy to make polenta dishes.

There is no real recipe but here's how we do it.

CRISPY POLENTA ROUNDS WITH KALE, MARINARA, WHITE BEAN AND GARLIC


INGREDIENTS
polenta round (basil&garlic flavor)
fat free marinara
canned white beans (drained and rinsed)
some fresh onion (diced)
some fresh garlic (minced)
a bunch of kale (stems removed and leaves torn into smaller pieces)
water, broth, or white wine


toppings:
red chili flakes
vegan almond "parmesan"

I take the poleenta and slice them into thin 1/2 inch-inch rounds. Brown these on a pre-heated non-stick pan over medium high. Flip after a few minutes.If they are sticking let them cook a bit longer.

meanwhile I heat up the marinara in one small sauce pan.

in another non-stick pan I saute the onion, and garlic for a minute or two and then add the kale. Add about a 1/4 cup of water, white wine, or broth. Put the lid on and steam for 3-4 minutes or until as cooked as you like your greens. Once nearly done add the beans and heat through.

To serve place polenta rounds on a plate. Top with greens and beans mixture and ladle some marinara over that. Season with chili flakes and parmesan to suit.

That's it.Takes about 10 minutes usually.


Comments

  1. I enjoy your blog, especially helpful posts like this one!

    ReplyDelete
  2. Do you have a kitchen at work? I'm incredibly jealous of that!

    ReplyDelete
  3. We do. We also have a rice cooker and free brown rice and greens in the fridge. Not to mention the well stocked snack center. It's pretty sweet.

    ReplyDelete

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