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I whipped up this dish for company last night. I had invited a few friends over for shabbat dinner, knowing full well that my day was packed. While they were bringing salad and dessert, I was still responsible for everything else. Which was fine, because it gave me a chance to test out a couple new recipes and see whether they were, as I thought, doable in a limited amount of time. The answer, fortunately for everyone, was yes.
Last night's menu:
*Challah (already made and frozen. I now divide the dough from my recipe into 4 which is perfect for freezing 2).
*White Bean dip (previously made and frozen, just needed a little defrosting and warming; I use this recipe and halve the butter)
*Corn/Tomato/Black Bean salsa (bonus recipe below!)
*Double Broccoli Quinoa from 101 Cookbooks (I didn't have enough parmesan cheese, but the recipe is delicious for those who, like me, love broccoli)
*Polenta (recipe below)
*Tossed Salad
*Dessert (my friends brought the Chocolate-Almond Tart from Trader Joe's; it's decadent)
Easy Polenta with Spinach & White Beans
~Serves 6-10 (depending on whether it's the main dish)
Onion
8-10 cloves garlic
1 28 oz. can diced or crushed tomatoes
6-10 oz spinach
1 can white (cannellini) beans
1 polenta log (organic, kosher, vegan, and gluten-free ones availble at Trader Joe's)
herbs (your choice! I'd recommend oregano, thyme, rosemary, chili peppers)
salt
pepper
olive oil
1. Chop onion and mince garlic.
2. In a large saucepan, heat olive oil and saute the onions and garlic.
3. Add the tomatoes. Stir regularly for about 10 minutes. IF you used diced tomatoes, use a hand blender to blend the tomato mixture into a sauce.
4. Add herbs, salt, and pepper to taste.
5. Add spinach and mix in until it wilts.
6. Add the beans and stir.
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7. Slice 2/3 polenta into disks. Form small balls (size of gnocchi) with the rest.
8. In a 9x 13 pan, spread about 1/2 the tomato mixture in the pan. Then arrange the polenta disks and balls on top.
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9. Cover the polenta with the remaining sauce.
10. Cover the pan with foil and bake at 350 degrees for about 20 minutes.
11. Enjoy!
Notes:
*This is a recipe that can easily scaled up or down in terms of quantity and ease of cooking. To make it quickly, I used premade polenta, tomatoes from a can, and beans from a can. If I had a bounty of fresh tomatoes, I could have started with chopped tomatoes. I could have also made the polenta or soaked dry beans. Conversely, if I had even less time, I could have used prepared tomato sauce. I used fresh spinach but frozen could work too. It's all malleable.
*I prefer this dish warm, but my roommate ate it cold today and liked it. Eat as you please.
An extra recipe...
SIMPLE Corn/Tomato/Black Bean Salsa
~Makes one medium sized bowl
*8 oz corn (frozen, canned, or trimmed from fresh corn)
*4 Roma tomatoes, chopped
*1 can black beans
*Olive Oil
*Red Wine Vinegar
*Lemon Juice
1. In a medium bowl, combine corn, tomatoes, and black beans.
2. In a measuring cup, combine 1/8 c. olive oil, 1/8 c. red wine vinegar, and lemon juice to taste. Whisk well.
3. Pour oil & vinegar into corn/tomato/bean mixture. Mix well. Cover and let sit for an hour.
4. Enjoy!
Notes:
*I used what I had on hand. Sometimes I'll add red onion, minced peppers, or avocado as well.
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