This time last year (strangely, this exact day), I discovered and posted about my newfound love for polenta. The obsession lasted a good while, as it was an easy ‘cooking-for-one’ meal while I was in school and always comforting during the colder months. Then springtime cravings for salads and fresh veggies took over my attention, and my bag of corn grits was left to its lonesome in the back of the pantry.
Until now! The moment I whisked up these grits today and heaped them with some southwestern-inspired fridge finds, it all came back to me. Deliciousness. A warm, nourishing, well-balanced, fuel-filled meal that’s anything but bland. A comfort food, but one without the post-indulgence guilt.
In this one-bowl meal, polenta [or corn grits] serve as the base as lettuce does for your springtime salad, and you get to be the creative genius to toss whatever your tummy desires on top. Possibilities are endless, of course, but this one deserved to be documented and made again and again in exactly the same way…..
southwestern-inspired polenta bowl
- 1/2 cup yellow corn grits
- 2 cups vegetable broth
- 1/4 t salt
- 1 T olive oil
- ground veggie sausage
- black beans
- roasted cubed pumpkin
- chopped kale
- fresh cilantro
- fresh spicy salsa / pico de gallo
Bring vegetable broth and salt to a boil in a pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.
While polenta is cooking, in a pan sauté some onions with crumbled/ground veggie sausage and sprinkle with a little s+p. I then added in some black beans, leftover roasted cubed pumpkin and chopped kale. Once the sausage is cooked through, you may want to pour in some vegetable broth to help wilt the kale and keep everything from sticking.
When polenta is thick and creamy, spoon into a bowl and pile on your sautéed medley. Top with fresh cilantro and spicy salsa and devour!