This is one of my family’s favorite side veggie dish – Cavolo Nero with Garlic, Hazelnuts and Beans! I’m not sure how I got my kids to enjoy something so healthy but I am super chuffed when they enjoy any green vegetable beyond the humble…
When it comes to chickpeas, I think it’s fair to say I really have a ‘thing’ for them. They are such a versatile ingredient in so many dishes and are prized for their high protein and fiber content, as well as an abundance of key…
Given my Italian background, I am kind of obsessed with polenta. Growing up in South Africa in an Italian family, I remember my mum using this wonderful ingredient to accompany meat dishes cooked in tomato based sauces. Polenta is a common dish in Northern Italy (where my mum’s family is from), thus coining Northern Italians the name ‘polentoni’ – big polenta’s. A nostalgic dish, which I remember in particular, was Italian sausages cooked in a tomato and onion based sauce, served over a bed of oozy, creamy, polenta and a good grating of parmesan cheese. This hearty meal is a fond memory of food that takes me back to my roots and my childhood. Hence, I am always keen to use it, like here where I fry the left over polenta to make polenta chips. If you haven’t tried these, you need to do so with the left overs from this dish! It’s a bit naughty but totally delightful! 😉
Inspired, last week, by the talented folk at Pinch of Yum, I was quick to act in making a similar dish that used my beloved polenta. What I love about this dish is that it can be easily eaten on its own as a vegetarian meal, packed with nutrient dense veggies OR, as a side dish to accompany a roast dinner or meat of any kind. I quite easily could have eaten it on its own, my husband however, being the meat-eating cave man he is, enjoyed it with some oven roasted, beef eye fillet.
By sautéeing such simple veggies in a little bit of butter and garlic, completely changes their flavour profile. Yes you can reduce the butter content in the entire dish, however, I think that’s what makes this dish so hearty and satisfying to eat on its own, not to mention totally yummy!
Please, what ever you do, do NOT buy the already made, packaged polenta. That stuff is, in nice terms, horrid! You can buy ‘quick cook’ polenta meal at any grocery store near the dried pulses, couscous etc… It is super easy and fast to make! Cooked in salted boiling water or stock, as per packet instructions and you have a great replica of traditional polenta in a matter of minutes. Traditional polenta takes up to an hour of slow cooking to really release the starch. You can read a great article about the art of cooking polenta here if you’re interested. But for everyday cooking, the ‘quick cook’ stuff is just fine!
To me, this meal seemed to emulate a hearty roast dinner with a bit of a twist. It most certainly left us very content. I hope you enjoy my Polenta with Roasted Tomatoes and Sautéed Veggies. I would love to hear about a family meal you had as a child that triggers fond memories for you!
xxx
When most of us think of barley, we think of it used in stews to add more density and bulk. I’d have to say my favorite way to use it is in salads due to its neutral flavour and interesting texture. Served warm or cold, it…
They days are heating up in the UK, so it’s a perfect excuse to light up the barbecue, eat outdoors and soak up the late suns rays. After being in the UK for 8 months we still have not purchased a barbecue so a huge thanks…
I have to introduce you to one of my current favorite veggie dishes! Welcome my beautiful, whole roasted butternut squash, stuffed with rocket, pea shoots, goats cheese and sprinkled with pine nuts. It looks and sounds impressive but the taste is even more incredible. Butternut is an earthy, sweet, nutrient rich, flavourful vegetable. In saying that, it is a battle for me to get my family to enjoy this beautiful superfood, not even my husband has a liking for it. This dish changed his mind as well as a couple of the kids and trust me, I’ve tried many times! The addition of cheese and nuts will have them willing to taste anything.;) The goats cheese adds a beautiful salty, creaminess to the dish, while the salad leaves and nuts add the cheeky crunch factor. You can easily substitute goats cheese with feta and pine nuts with any other nut of your choice. The salad is super flexible to your imagination.
What I love so much about this veggie dish is that it takes very little effort to cook and put together, however, the flavours are so hearty that it feels like you have been cooking all day. You can forget about it in the oven while it’s roasting and assemble the salad components as you’re dishing up. It works wonderfully as a side to a wintry meal, however, I also think the butternut will taste delicious, cold, the next day, combined with a fresh assembly of salad. Perfect for a quick and healthy lunch at work or at home. I hope this recipe helps to convert some of your fussiest eaters…OR, just enjoy its deliciousness all for yourself! 😉
xxx
