Chicago was a variety of things: crazy, fun, awesome, tiring, and green.
Luckily all that time on the bus gave me time to think of all the delicious food I could cook when we returned.
Way back when we were in Napa in December we ate at a lovely restaurant called Celadon. Really great food. While there, I had the Polenta Napoleon, and have been dreaming of cooking polenta since.
1 1/2 cups polenta
2 cups vegetable stock
2 1/2 cups water
1/4 tsp ground chipotle pepper
1/4 cup shredded cheese
15 oz black beans
1 cup salsa
1 red pepper, diced
1 tsp olive oil
Matthew was convinced that polenta is the exact same thing as yellow cornmeal, and that I didn't need to go buy polenta. I usually do the opposite of what he says, so I went to buy polenta.
It looks identical to yellow cornmeal. I have no clue if it is the same as yellow cornmeal. For the moment we will keep these thoughts a secret from Matthew.
I brought the stock and water to a boil, and turned the heat down. I slowly added the polenta and stirred constantly. I folded in the cheese and seasonings.
What do you do when you have too much polenta for a square pan and not enough for a rectangular one?
You make it work.
I mushed this polenta down into a greased baking pan.
In the meantime I cooked the peppers in some olive oil and added the beans and salsa.
I poured the bean mixture over the polenta and served.
Ok, first I played around with my camera and the light in the kitchen for awhile.
I love Daylight Savings!
More adventures in polenta to come!