Curried Vegetables w/ Creamy Polenta

Curried Vegetables with Creamy Polenta

DSC_9858pmLately I’ve been feeling a little, blah.

It’s freezing outside, it’s the middle of January, I see approximately 7 minutes of sunlight a day, and the list of BLAH-ness goes on.

I still feel a little sluggish after the holidays and my body is still craving fresh and nutrient dense foods.

My favorite recipes are the ones that aren’t “recipes” at all. You can throw in any ingredients you want and really get creative. Some of my favorite examples of things you can do this with are stir fry’s and curries, although there are many more.

This was inspired by something I saw over at Naturally Ella and threw in whatever I had on hand. It turned out beautiful and delicious! DSC_9864pmI love polenta and really think we should eat it more. Especially when it’s creamy and made with really fresh and delicious pasture butter(my personal fav). It’s so simple to make and is the perfect base for a healthy dish.

There are so many delicious ideas I’ve seen recently. For starters this one, this one, and this one. Soooo good.  DSC_9881pmIt’s also really easy to make. Take a looksies, and make this this week when it’s freezing out and you need a little warming pick me up 🙂 ALWAYSSUMMERDon’t forget you can use any veggies or ingredients your heart desires!! Experiment and have fun, that’s what cooking is all about 🙂

Enjoy!DSC_9866pm

xoxo

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Roasted Brussels Sprouts & Butternut Squash
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Black Bean & Pepper Polenta Bowl

Black Bean & Pepper Polenta Bowl

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gluten-free, vegan option // yields 4-5 servings

for the onions + peppers
1 tablespoon coconut oil or any kind of oil you want
1 large red onion, sliced
1 1/2 sweet bell peppers, sliced
sea salt

Heat the oil in a large pan over medium heat.
Add the onion and peppers and stir frequently until just softened. 5-7 minutes.
Generously sprinkle with salt, stir, then reduce heat to med-low for about 25-30 minutes until fully golden brown and caramelized. Stir every few minutes. Seriously I know you’ll be tempted to use them right away before they are fully caramelized but the time it takes to caramelize is totally worth it!! DO ITTTT.

for the black beans
2 tablespoons coconut oil or any kind of oil you want
1 3/4 cup cooked black beans, if using canned- rinsed + drained
1 small can diced mild green chiles
1/4 cup no/low-sodium vegetable broth
1/4 cup salsa
1/2 tsp chipotle pepper powder
2 cloves minced garlic
1/2 tsp cumin
sea salt

Heat the oil in a pot over medium heat.
Add the garlic and stir for about 30 seconds – 1 minute until fragrant and ever so lightly(seriously hardly at all or it will taste bitter)browned.
Stir in the black beans, green chiles, veggie broth, salsa, chipotle, and cumin.
Bring to a boil, then reduce heat to simmer uncovered for 10 – 15 minutes until thickened and almost all of the liquid has cooked off, stirring occasionally.

for the polenta
1 cup dry polenta aka “corn grits”
1 1/2 cups water
1 1/2 cups low/no-sodium vegetable broth
3/4 cup freshly grated sharp cheddar cheese, * totally optional
few splashes of hot sauce (I used a little Franks and a little Siracha)
black pepper

**I used Bob’s Red Mill polenta grits, so be sure to check your package for exact instructions.**
Bring water + veggie broth to a boil.
Slowly stir in the polenta grits, reduce heat to simmer ( low)
Stir occasionally for 5 minutes.
Stir in the cheese [if using], hot sauce, and a few pinches of black pepper, then cover for 5 minutes before serving. If it thickens too much add a bit more water and heat over med-low until smoothed out and creamy.

The cheese is not necessary at all if you need this dairy-free or vegan. Honestly if I was making this just for me, I’d leave it out. I thought Jake would be more willing to try ‘scary’ polenta if it was cheesy 🙂

Once all the items are done, serve it up! I just put the beans and onion/pepper mix on top of the polenta and garnished with some cilantro and sliced avacado! It was verrrry good. Lots of flavors all coming together. Jake told me it tasted like a restaurant meal 🙂 awww love that man ❤

As always, thanks for stoping by my blog !

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