Green Goodness

For some reason, my lunch today turned out to be entirely made up of green items. Of course, the polenta itself was not green to start with, but after adding herbs and avocados, it also became a green dish. This was my first time making polenta from scratch. It was extremely easy! So much so, in fact, that I don’t know why I hadn’t tried in the past. It was much cheaper to buy it in [bulk] cornmeal form, as well, and it only took about 25 minutes total, so I’m going to start making it this way instead of buying the pre-mixed version at the store. It also gave me plenty of leftovers, so I have many meal options for the next few days. Polenta craziness, here I come!

Polenta

5 cups vegetable broth (I used Not Chick'n Broth bouillon with 5 cups water)

1/2 t. salt

1 cup cornmeal

2 T. olive oil

1 t. rosemary

1 t. thyme

1 t. sage

1 t. dried parsley

1/4 avocado for top (optional)

1 t. vegan sour cream for top (optional)

1. Bring salt and broth to a boil. Add cornmeal to liquid in a steady stream, whisking as you pour. 
2. Add the oil and lower the heat to simmer. Cook for 12 minutes, stirring often. 
3. Turn off the burner, cover, and let sit for 10 minutes, stirring occasionally. 
4. Add herbs to taste and mix in.
5. Dish the polenta onto your plate and cover with chopped avocado and a dollop of vegan sour cream. Sprinkle dried parsley on top. 

I also steamed broccoli and chard for 20 minutes to add to this meal.