Friday, July 30, 2010
Soft Poppy Seed Polenta with Roasted Veggie Stew
This meal turned out to be a huge success, but it took so many strange turns during the prep that I really never knew what I was making until it was finished!
It all started out as an attempt to make a Polenta Pie. After adding the water to the polenta, I realized I was mentally following a recipe for "soft" polenta, not the kind that molds. So, I threw in poppy seeds and decided it would sit well inside a hearty stew. Veganomicon suggests this polenta with an eggplant and chickpea stew....I did not have eggplant or hydrated chickpeas. Instead, I roasted a variety of veggies and herbs (and actually burned them a bit accidentally, but the flavor was great and the crispness of the veggies held while they heated in the stew). For the stew broth, I added a veggie bullion cube to water along with 2 diced tomatoes. I had the idea of adding a tablespoon of flour to give it a bit of texture but the flour just clumped before I could whisk it together. So, I got out the blender and blended the mixture, which turned out to be a great idea!