Fried Polenta with Chickpeas, Artichokes & Tomatoes

Fried Polenta with Chickpeas, Artichokes & Tomatoes


Hey friends! The unexpected silence of Sunday. I have not been able to find it on Saturday and Sunday Reading, but ideas and links will be cut in time.

I've never had so much luck eating self-cooking; for better or worse, I'm not the type of cooker lying in the fridge, holding everything in my hand, and packing it with spicy food for my purpose. I make better food, and enjoy a lot more cooking, when I have a plan.

Sometimes, though, at one last moment, use what you got — what you do. This plate of & # 39; polenta & # 39; fried with beans, artichokes, and tomatoes came crashing down in my head as I looked at my place: I always find beans and tomatoes, and I always get maize. This week, I happened to have a hole in the artichokes that I would plan to put on a salad at times that I never did. After all, dinner was born.

I will not lie: making baked polenta here is not as fast or easy as making soft polenta, like grits. But the end result is really a good base for vegetable and grass stitches, and you can cool the ropes as you go to the trouble of making it. I did it in my cakes, and they came back pretty.

This visit was surprisingly enjoyable, a combination that I really didn't use before but worked well. The salt in the artichokes blends well with the sweetness and acidity of the tomatoes, and the chicken gives the pot a taste, as well as the amount of plant protein. I don't really add any herbs here – garlic and jars can give a lot of flavor on their own – but oregano, basil, or parsley will all work well.

When done on the plate, vegan parmesan (like my homemade walnut herm parm, or store-bought option) is perfect. But I didn't completely look alike when I remember to add what was left of me, and the dish is beautiful without & # 39; Here's the recipe.

Fried Polenta with Chickpeas, Artichokes & Tomatoes

Writer –

For fried Polenta

  • 1 1/2 cups polenta (or medium corn)
  • 4 1/2 cups vegetable soup or water
  • 1 take it vegan butter
  • 2 take it nutritional yeast or vegan parmesan
  • Salt and pepper to taste

For Chickens, Artichokes & Tomatoes

  • 1 take it olive oil (substitute a few tablespoons of vegetable broth)
  • 2 shallot, lightly sliced
  • 2 garlic cloves, very thinly sliced ​​or crushed
  • 3 take it tomato paste
  • 1 28-ounces can be filled, mashed tomatoes, and soaked
  • 1 1/2 cups cooked chicken (1 can, mashed and washed)
  • 1 1/2 cups Fouric artichoke hearts (1 14.5-ounce power, filtered)
  • Salt and pepper to taste
  • vegan parmesan and / or fresh herbs or chopped basil
  • To make the polenta, preheat your oven to 350F and lightly wrap 9 x 9 inches square. Bring the broth or boiling water, then add the polenta to a thin stream. Reduce heat. Cook polenta, stirring constantly, 5-8 minutes, or according to package instructions. (You may want to put the oven on the fireplace, as the polenta is furiously scattering!) Polenta is available when it comes to packaging or porridge. Stir in butter and vegan parmesan, if using, after a season of polenta to salt and pepper.

  • Pour the polenta into the preheated oven and cook for 45 minutes, or until set high and the polenta melts at the edges. Let cool polenta for 2 hours, or allow to cool before cooling for 2 days.

  • To make the chicken looga snow, tomatoes and mixed container harvesting potatoes and use to destroy. You can also use two clean kitchen screens to cut it. Put the tomatoes aside.

  • Heat the olive oil (or broth, if substituted) in a large, deep frying pan or medium heat pan. Add to the screen and cook for 2 minutes, stirring often, or until the screen is white and soft. Add the garlic and cook for another minute. Add tomato paste to the skillet; cook the garlic and sauté for another minute. Then, stir in crushed tomatoes or cut. Reduce heat to low and cook the tomatoes for 5 minutes, or until they release their juice and heat it in your pan. Stir in artichokes and chicken, and heat everything. Season the mixture to taste the salt and pepper.

  • Place the polenta into 6 rectangles and away from the baking dish. Lightly skillet oil or iron pan and allow it to heat over medium high heat (if you have regular, outer surface, you can use it too!). Add polenta to a baking dish or skillet or do some analysis or lightly scoop the wood for 3-4 minutes on each side, or the sheets are golden-brown.

  • To serve, throw about 3/4 cups of chicken mixture over each polenta mousse. Top with parmesan vegan or fresh herbs, if desired, and serve.

Here are some more tips on how to cook: first, you do not need to use whole, mashed tomatoes. You can use those painted as well. I like all of those because I think they taste great, and because I can leave them with larger pieces of canned and concealed. Looks like it's almost time to get fresh tomatoes in the winter, when I haven't had them for a while. But totally or implicitly they will work.

Also, you can actually savor soft polenta beds for cooking, rather than baked lobster. I made the chicken again in the pan, and now I tried it with soft polenta, pasta, and bread. Good for all.

Lastly, I served my meal with broccoli rabe, which is the greens I have, but you can serve it with salads or anything green or green. You can even stir baby spinach or another or other green chicken mixture as it cooks, if you need this to be larger than one pot.

No matter what you serve, I hope you enjoy this delicious and hearty meal. And I'll be back, this time around, for a weekly share

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