It’s time I came clean – I have an addiction…to polenta. In particular to what I call a “Polenta Bowl”! I am laughing as I write this. Do you have a food addiction? What’s your addiction? To food specifically – I mean, this is a food blog! I have a terrible sweet tooth too, but lately, well actually since last year, I’ve been addicted to polenta. Once I tried this recipe for Creamy Polenta with Mushrooms I became hooked on polenta. Completely intoxicated at the idea that there are so many ways to serve and enjoy polenta.
I was excited to see fresh black-eyed peas in my local grocery the other day. My man, Dan brought home some fresh peas to prepare and serve on New Year’s Day ~ you know ~ for good luck and all! I love black-eyed peas and fresh is best, in my opinion. I grabbed a container of fresh black-eyed peas and refrigerated them for a day before I decided what to do with them. Black-Eyed Pea Polenta Bowl! Bring on some more good luck!
We are still doing several “meatless” dinners a month and a polenta bowl fits right in. For me polenta is a satisfying comfort food. Hey, all you gluten free readers out there polenta is a perfect substitute for pasta! It is filling and versatile. A variety of sauces lend themselves to polenta bowl, think…homemade marinara with fresh basil and a bit of grated parmesan. Let it sit in the fridge and firm up a bit to make croutons. Serve a polenta bowl for breakfast with a drizzle of honey and fresh berries.
Can you see why I am addicted? I’d love to hear your ideas for how you best like your polenta! Leave me a comment below – maybe I’ll even share your ideas on The Orange Bee!
- 1 cup stone ground polenta.
- 2 cups salt free beef broth
- 4 cups salt free chicken broth
- 1 pound fresh mushrooms - your choice
- Fresh thyme
- 6 slices smoked bacon or salt pork - cut up
- 1 clove minced garlic
- 1 onion, chopped
- 16 oz. black-eyed peas
- Olive oil
- Fresh ground pepper
- Bring beef broth and 2 cups of chicken broth to a boil and slowly stir in polenta.
- Stirring frequently, cook polenta at a low boil for about 20 minutes.
- Add a splash of olive oil to a sauce pan and heat over med-high heat.
- Add cut up bacon or salt pork and cook until slightly browned.
- Add chopped onion and cook until softened.
- Add peas and stir just to blend.
- Pour in enough remaining chicken stock to cover peas and simmer until tender.
- About 20-25 minutes.
- Add another splash of olive oil to a sauté pan.
- Add mushrooms and garlic and sauté over med-low heat until mushrooms are sweated.
- Add in fresh thyme - about 1-2 tablespoons, stir until blended.
- Add salt and fresh ground pepper to taste.
- Allow the flavors to blend over low heat.
- To make polenta bowls:
- Spoon polenta into individual serving bowls.
- Using an unslotted spoon add black-eyed pea mixture being sure to get some broth too.
- Spoon mushroom blend over the top and garnish with a sprig of fresh thyme and a bit of fresh ground pepper.