We are leaving for our Summer away in Maui tomorrow. And as you can imagine, I have been on a quest to go through all the perishables in the refrigerator before we leave. This is definitely a place of challenge for me. I know many who can look at what is left in their pantry and refrigerator at the tail end of a shopping cycle and whip up some ridiculously creative and delicious meal. It takes me a bit more effort. But this week, I was determined.
A couple of days ago, I rummaged through the kitchen to take inventory of what we had. Luckily that day I was also heading into town so when the idea of this dish came to mind, I knew I would need two ingredients I didn’t have so I ran to the market. In some ways this felt like cheating, but I don’t care! It was delicious.
There was polenta in the pantry, cauliflower and brussel sprouts, and some ricotta in the house. While I imagined them all together I remembered this amazing recipe for a pistachio cranberry pesto I ran across over at Steamy Kitchen. Of course I changed it up a bit…
1 cup ground polenta
3 cups water
3-4 heaping Tbsp of Ricotta cheese
pinch of salt
2 Tbsp Nutritional Yeast
dash of Olive Oil
1. Bring water, salt, oil and nutritional yeast to a boil.
2. Add polenta, and stir. When it begins to boil, bring down to a simmer and be mindful of it. Stir frequently.
3. As the water dissapears and the polenta begins to look done, mixed in the Ricotta, stirring until its all blended.
4. Then take off the flame.
::Roasted Cauliflower and Brussel Sprouts::
1 head of cauliflower cut into medium size florets
1 pound of brussels sprouts
1. Wash and cut vegetables. I halved the brussels sprouts.
2. Toss in a baking pan.
3. Drizzle olive oil over the top of veggies, sprinkle the salt and pepper and then toss with hands until everything is covered with the oil.
4. Place pan in a 450 degree preheated oven uncovered.
5. I like my vegetables to be firm and just on the verge of still being crunchy. With that said, play with it. I left them in the oven for about 30 minutes.
::Pistachio Cranberry Pesto::
1/2 cup of roasted pistachios
1/2 dried cranberries
6 cloves of garlic (the recipe over at Steamy Kitchen called for roasted garlic. I used raw.)
1/2 olive oil
Several sprigs of parsley
1. Place all ingredients except for oil in the food processor and blend until finely chopped.
2. As it continues to blend, add the oil.
*I spooned the polenta on each plate, then added the roasted veggies on top. Taking a dollop of the pesto, I placed that on top of the veggies and it was utterly divine! The combination of flavors went really well together and I imagine this meal to be a great Winter dinner as well as a cool Spring meal.