Recipe Club #4: Cheesy Polenta with Mushrooms, Chickpeas and Kale
My sister got me this dice game kind of thing where you roll the dice and it gives you a few ingredients and a style of cooking and stuff as a way to come up with meals so my wife and I decided to give that a try this week. We ended up with kale, beans, leaks and polenta, so we took those and decided to add some parmesan cheese and mushrooms and go with a vegetarian dinner to recover after a few weeks of holiday eating.
It came out good! Initially, we were gonna try to make little patties out of the polenta, but that didn’t pan out super well, so we pivoted and made a more traditional grits-like texture out of the remaining polenta, which worked perfectly. We pan-fried the remaining ingredients, save the chickpeas which we roasted, mixing it all together into a bowl kinda deal.
Overall, this one was about as easy as it gets, but for a largely improvised meal coming from a dice game — and leaning towards something a bit more healthy and vegetarian — it could have gone a lot worse. I would say in the future I’d probably either add chicken to this for dinner or serve it as more of a meal prep lunch type deal, but I am pleased!