What We Ate Wednesday--Savoury Stuff over Polenta

Hello lovelies! We have been eating a lot of polenta recently. It is delicious comfort food that heats up quickly and have just made whatever we have in the fridge on top.

Now I am not a whizz at maths. I make no secret of that. Most of our potato based meals use 400g potatoes. But trying to work out what to do with the last 200 grams of a kilo bag of potatoes is like a word problem. If a kilogram is 1000 grams, then how can Spidergrrl make these into three meals? Answer A: Buy another kilo and mix 200g new potatoes with 200g leftover old potatoes. Answer B Boil up all the leftover bits and bobs in your fridge and chuck them over some polenta. Had enough potato maths or do you want some more? 

This meal was made with those leftover 200g and some other stuff I had like a quarter of  red pepper and half a bag of kale and 6 slightly wilted mushrooms. Yours don't have to be wilted...that's just how I roll to avoid food waste. 

Savoury Stuff over Polenta 

200g potatoes, diced

enough strong vegetable stock to cover them

1 onion, sliced into rainbows

garlic

quarter of a red pepper, diced

6 mushrooms, sliced 

100g of kale (4 good handfuls)

splash tamari or soy sauce

1 cup polenta

4 cups boiling vegetable stock

1/2 cup non dairy milk (we used soya)

1 batch vegan parmesan cheese

Parmesan Cheese

3 TB nutritional yeast flakes

3 TB ground almonds

salt

1/2 tsp garlic powder

1. Boil your potatoes in a pot with some vegetable stock until they can easily be pierced by a fork. Drain but SAVE THAT STOCK!

2. Cook your onion and garlic in a splash of vegetable stock from your boiling potatoes then add the pepper and the mushrooms and cook til softened. Add your splash of tamari or soy sauce and the boiled potatoes. 

3. Make your polenta by boiling your stock and slowly streaming in the polenta and whisking until it thickens then add your milk and parmesan and stir with a spoon.

4. When the polenta is thickened, take off the heat and put the kale and some of the leftover potato stock into the veg pot and cook until kale is wilted and it is as saucy as you like. I started with a half a cup of stock and then added a splash more at the end.

5. Serve the veg and mushroom mix over the polenta. 

6. Go nom nom nom as you eat it.