I am switching things up a bit this week, you get a recipe today and Obsessions tomorrow!
For a meatless dish this was so good. It is kind of like Shrimp and Grits but minus the Shrimp. If you wanted meat you could totally add some Shrimps and it would be fantastic. I prepped all the veggies at nap time and then just reheated them in the same skillet again before dinner. Grits/Polenta do not reheat well so make this right before you are ready to eat! I used bagged grits from Earthfare that said White Grits/Polenta so not sure which they actually were but you could use grits or polenta for this recipe. We drizzled ours with sriracha sauce right before eating. The leftover veggies are great to add in scrambled eggs!
|| P O L E N T A V E G G I E B O W L S ||
1 cob of corn, shucked
1 bunch rainbow swiss chard
1 package sliced mushrooms
Preheat the oven to 425ºF. Place the cherry tomatoes onto a baking sheet
Bring 1 cup of heavy cream, 2 cups of water, and salt
As soon as you place the water and cream on the stove for the grits, add
You may need to whisk in a bit of cream or water to the grits to thin
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