I think Sunday is a great day for one pot meals. I tried a recipe tonight from the Isa Chandra’s Post Punk Kitchen website.
Rustic Winter Stew Over Polenta
Even though it was a beautiful day here in Tulsa with a high of 75 degrees it is technically still winter. So, why not make a winter stew…to enjoy while watching the Oscars.
It begins with Olive Oil (DeLallo is one of my favorites) 1tsp-2Tbs
One small onion, diced medium
2 cloves of garlic, minced
1 tsp Thyme, 1/2 tsp celery seed, salt and pepper
1/2 C. green lentils
1 1/2 C. baby carrots
2 lb. plum tomatoes, chopped
4 C. vegetable broth
1 lb. small Yukon gold potatoes, sliced in half
3 leeks, light green and white parts only, cut into 1 inch chunks
And 2 bay leaves
To make the stew, preheat a 4 quart pot over medium heat. Saute the onion in olive oil along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed (I left this out because I didn’t have any), pepper and salt and saute a minute more.
Add the lentils, carrots, tomatoes and veggie broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes.
Add potatoes and leeks and simmer. Cover and cook for about 20-30 minutes more. Let sit for 10 minutes for flavors to meld. Serve over polenta. Start the polenta while the stew is simmering.
To make the polenta bring 4 cup veggie broth and 1 tsp salt to a boil. Add oil and lower heat to simmer. Add 1 cup dry polenta in a slow steady stream while stirring constantly with a whisk. Whisk for 5 minutes until polenta is thickened. Keep heat low and cover and cook for 20 minutes, stirring occasionally.
That’s it! It only took about an hour from start to finish.
My husband and I loved it. It had so much flavor and the polenta added a great texture. My kids were not as impressed as we were though.
Oh, well, I guess I can’t win them all! I will definitely make this again though. I’m also going to look for more polenta recipes to try.