intuitive cooking, sensible eating.

Nourishing Comfort Food

I came down with a slight cold the other day.  This is what I made for dinner to nourish myself and my exhausted, jet lagged lover.

Citrus Spiked Polenta

4 generous portions

1 cup polenta

2 1/2 cups stock

1/2 cup orange juice

juice from half a lemon

1 tbsp dijon mustard

1 tbsp olive oil

6 oz container of greek yogurt

1/4 cup grated asiago cheese

bay leaf

salt and pepper

1.  Bring stock to a boil with the bay leaf, reduce heat to low and whisk in polenta.  Add in orange and lemon juices, olive oil, mustard, salt and pepper.

2.  Cover and let cook for about 20 minutes, stirring occasionally so the bottom does not get burned.

3.  At the end  of the cooking time, remove the pan from heat and stir in the cheese and yogurt.

Notes: During the cooking process feel free to add more water if the polenta becomes to thick.  Conversely, if it is too thin when you remove the cover to add in the dairy, let it cook with the lid off to reduce the liquid.

Great Northern Bean Ragu

2 tbsp olive oil

1 large vidalia onion, cut into thick half moons

1/2 cup mushrooms, chopped

4 cloves garlic, minced

28 oz can stewed tomatoes

1 bay leaf

1/4 cup white wine

1 can great northern beans

1/4 cup chopped parsley

1.  Heat olive oil over medium high heat, and add in onion. Saute until it begins to sweat, then add in the garlic.  Cook 2 minutes.  Add in mushrooms, season with salt and pepper.

2.  When the onion is translucent, pour in canned tomatoes, wine, and add bay leaf.  Bring to a simmer, and let the liquid reduce to the point where it’s nearly gone.

3.  Add in beans and parsley, carefully mix well.  Serve over polenta.

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