Greenbird’s Blog

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Polenta with Sautéed Veggies Topped with Mushroom Gravy July 1, 2017

Filed under: Cooking,guides — misscilicia @ 7:12 pm
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  pol

I’m not even sure where the idea for this meal came from. I was wondering what to make for dinner and this just popped up in my brain. It’s a bit more work than most of my meals (I used three pans!) but worth it when you have the time.

Ingredients:

 ½ cup Polenta

2 cups Water

2 cups Veggie broth

Salt & pepper to taste

Oregano and thyme to taste

1 Tablespoon butter or Earth balance, optional

1 cup Veggies of choice

I used red onion, garlic, red pepper, broccoli, and spinach and Swiss chard from my garden!

1 Tablespoon olive oil.

 

Gravy

2 Tablespoons Earth Balance or butter

2 Tablespoons Olive oil

2 Tablespoons Flour

¼ cup Almond milk

¼ cup Veggie broth

Salt & pepper to taste

Directions:

Prepare the polenta by bringing the water and veggie broth to boil and whish in the polenta. Turn down to a simmer and continue whisking often for about 20 minutes. Remove from heat and pour into a baking dish. Set aside.

Sautee veggies, then put on top of the polenta. Using the same frying pan you cooked the veggie in, add the butter and olive oil and turn the heat on low. When the butter is melted, add the flour and which it into the butter. Continue for a few minutes more until the flour is absorbed. Now slowly whisk in the milk and broth. Add salt and pepper and keep on low heat a few minutes more while whisking.

Put the baking dish into the oven at 400 and cook for about 10 minutes. Remove, add the gravy and return to oven for about 5 minutes.

Enjoy!

 

 

 

 

Thanksgiving November 30, 2008

I had a nice, quiet holiday. It was just my yougest and I, and he is picky. He had his traditional cheese pizza.

I considered going out to eat, but thought it would be better to stay home and prepare my own meal.  It’s easier on the environment as well as on my own resources.

I decided to have a feast for one. I usually eat pretty healthily, but this is a holiday dedicated to feasting. I felt that to celebrate properly I would need to throw aside my usual restraint for the day. I take my holidays seriously. Never let it be said that I don’t do my part.

I made my favorites. Stuffing, mashed potatoes and gravy. For desert-cheesecake. My oh my. I did slice half a cucumber to throw a salve to my conscience.  I made some yeast bread, as well.  I opened a jar of my homemade blackberry jam to go on the bread. There is nothing quite like bread still warm from the oven, spread with jam you have made. Yum, yum, yum.

My stuffing was pretty simple. I just sauteed some garlic, onions, celery and mushrooms, and added the traditional spices of sage (gotta have lots of that), rosemary, thyme and oregano.  All of these herbs were from my garden, that I picked and dried last summer. When the vegetables were done, I combined them with half of loaf of bread crumbs I had dried out a few days before, and some walnuts. I stirred it up with some mushroom broth and baked it about half an hour.

By now the house is starting to smell really good.

I put the peeled and cut up potatoes on to cook, while I started the gravy. When they were tender, I mashed them, added salt, pepper and a large amount of butter (It’s a holiday!) and left them covered to keep warm.

I hardly ever make gravy, because when I do, I stand over the pan and “sample” the gravy till I have to make myself walk away. So, since it’s since a rare treat, I made a lot. I started with a combination of olive oil and butter on low in a cast iron skillet. I used about half oil and half butter for a total of a quarter cup. When the butter is melted, I slowly add flour, a bit at a time, whisking it in, until the butter mix can’t absorb anymore-maybe an 1/2 cup of flour. Brown the flour on low for a few minutes, then add about a half a cup of liquid slowly, whisking after each bit. I used some mushroom broth. Any kind of broth or milk can be used. Let it simmer on low for a bit to thicken up. Add salt and pepper to taste.

I love leftovers, so I made extra.   I am looking forward to having some for lunch today. I did share some of my cheesecake with a few friends that stopped by, but I still have two pieces left. I only make one cheesecake a year, so I am eating it slowly and really enjoying it. This year I wanted an pure, unadulterated one, so I didn’t add any topping. Nothing but cheesecake, baby.

I set the table with a nice tablecloth and nice china. I poured myself a mimosa. I gave thanks for my blessings. I then enjoyed my meal.

It was a peaceful quiet day. I ate a little too much. An excellent holiday.

Cheesecake and yeast bread.

Cheesecake and yeast bread.