We all lead busy lives, and somehow the holiday season compels most of us to get even busier, and it can become a challenge to eat well. The recipe I'm going to share with you today is easy, quick and healthy! No need to chop and huff and puff for hours on end, no need to default to take-out. If you have a well-stocked pantry, you may already have all the ingredients on hand, in fact!
So here it is, a nice and easy comfort food recipe, from my kitchen to yours - enjoy!
SAUCY WINTER POLENTA WITH CHICKPEAS
WHAT YOU'LL NEED
1 can of chickpeas, drained and rinsed
1 premade tube of polenta (I use TJ's organic)
1 jar of your favorite organic red sauce (again, I use TJ's!)
1 cup of chopped onion
1 cup of sliced mushrooms
1/2 clamshell of spinach
1 bulb fennel, fronds cut away, quartered
2 teaspoons italian seasoning
2-4 Tablespoons Olive Oil
OPTIONAL- head of garlic (to be roasted)
OPTIONAL GARNISH - soft cashew cheese
salt and pepper to taste
WHAT YOU DO
First toss your chickpeas in 1-2 TBSP of eve and the italian seasonings, place in an oven safe baking dish or on a cookie sheet. Add the quartered fennel to the dish and drizzle with a little more eve. Cover with aluminum foil and roasted in a 350F oven for 30-40 minutes. If you love garlic, roast a garlic head along with the chickpeas and fennel and you can spread the soft, sweet garlic on top of your polenta rounds later!
Slice your polenta into rounds and brush a grill pan with eve. Grill the Polenta 5-7 minutes on outside, or until you get nice grill marks. Keep warm until ready to plate.
In a saucepan, slowly caramelize your onions over low heat in a little evoo. Add your mushrooms and give them a few minutes to do their thing. Then add your pre-made red sauce and the spinach and give it all a big stir to combine and make sure the pinch wilts. Give it some time on low heat so all the flavors can mingle.
Now, all you have to do is plate up! Set polenta rounds and 1-2 pieces of the roasted fennel in the middle of your plate. If you roasted a head of garlic, spread 2-4 cloves of roasted garlic on top of your polenta rounds. Next, spoon generous amounts of your souped up red sauce over the rounds. Lastly, ladle a few big spoon full of the roasted chickpeas on top of all. If you're super fancy, put a dollop of cashew cheese on top of each round ( I LOVE Treeline Herb and Garlic!).