Poblano and Cheese Arepas

Poblano and Cheese Arepas

I have found yet another use for polenta... Arepas!  Polenta makes the arepas creamier than the traditional, fluffy style and they are super easy to make.

Other filling options could be spinach, onions or tomatoes!

 

 This dish is vegetarian and gluten free.

 

Makes 12 Arepas

 

Ingredients

1 cup of yellow corn meal (polenta)

5 cups of water

1 tablespoon parsley

2 tablespoons olive oil

3 Poblano peppers

12 oz shredded, chihuahua cheese

salt and pepper to taste

Directions

Bring four cups of water to a boil.  Add the yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are ready to put it in a cylinder container to shape.  If you don't have a cylinder tupperware, you can also use a glass.  Place the polenta filled cylinder into the fridge for at least two hours.  This can also be done the day before.

Okay, now that your polenta has solidified, we can cut it into 24 slices.  Preheat a oven to 450.  Place the sliced polenta onto a cookie sheet and drizzle with 1 tablespoon of olive oil.  Cook for 45 minutes, flipping the polenta slices halfway through the process.

Slice the poblano peppers, discarding the seeds and the veins.  Saute the sliced peppers in one tablespoon of olive oil until they are soft and have a nice caramel color.

Now that the polenta slices and the poblanos are cooked, it's time to assemble our arepas.  Each arepa will consist of 2 polenta slices, 1 ounce of chihuahua cheese and about a 1/4 cup of the poblanos.  I find that it works best to start with 1 slice of polenta, then add 1/2 ounce of the cheese, followed by your peppers, then another 1/2 ounce of the cheese and finally the other slice of polenta.  This allows for the cheese to get melty and hold the whole thing together.  Serve with a side salad or some refried beans.  Enjoy!

 

Tofu Scramble with Polenta

Tofu Scramble with Polenta

A tofu scramble is a delicious and protein packed breakfast.  Add polenta and you get a comfort food that will fill you up and keep you going throughout your busy day.

 

Make extra polenta to use as fries for tomorrow's meal!

 

 

Makes 4 servings

 

Ingredients

 

Polenta

1 cup of yellow corn meal (polenta)

5 cups of water

1 tablespoon parsley

salt and pepper to taste

Spinach

5oz fresh spinach

1/2 tablespoon olive oil

 1 garlic clove, minced

salt and pepper to taste

Scramble

1 block of tofu

6 morning star veggie sausage links

1 tablespoon olive oil

4 oz muenster cheese

2 roma tomatoes

salt and pepper to taste

Directions

Polenta

Bring four cups of water to a boil.  Add the yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are done.

Spinach

Place the olive oil and garlic into a cold pan.  Turn the heat to medium.  When the garlic starts to sizzle, add the spinach to the pan.  Toss the spinach around with the garlic.  (Make sure to not leave the garlic on the bottom of the pan or it will burn and make the whole dish bitter.)  Add the salt and pepper and cook for approximately 10 minutes.

Scramble

 Preheat the pan to medium heat.  Add the olive oil and veggie sausages.  Cook for about 5 minutes and remove the sausages from the pan, chop them into bite size pieces and return them to the pan.  Remove the tofu from it's container and dry off any extra moisture with a paper towel.  Cut the tofu into bite size pieces and add it to the pan.  Add salt and pepper.  Cook for about 15 minutes.

Now it's time to assemble the scramble.  Place 1 cup of cooked polenta onto the plate.  Add 1 1/4 oz of the spinach and a quarter of the scramble mixuture.  Add 1 oz of shredded muenster cheese and the chopped tomatoes.  Enjoy!

 

 

Polenta Fries

Polenta Fries

Polenta Fries are crunchy on the outside and creamy on the inside, making for a delicious substitute for traditional french fries.

When entertaining, make the polenta a day ahead of time so you can spend more time with your guests!

 

 

Ingredients

1/2 cup yellow corn meal (polenta)

3 cups water

1 teaspoon salt

1 teaspoon pepper

1 tablespoon dried parsley

2 tablespoons olive oil

Directions

Bring two cups of water to a boil.  Add the 1/2 cup of yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are done.  It should look like this.

 Now pour your polenta into a 2 x 4 glass container.  Let the polenta cool to room temperature.  Cover it and place it in the fridge for at least 2 hours and up to 24 hours.

After the polenta has cooled for at least two hours.  Remove it from the fringe and slice it into the shape of fries.  I cut them about 1/4 inch thick and 3/4 inch wide.  Slicing once from top to bottom and then cutting that piece in half.  See below.

Coat a cookie sheet with 1 tablespoon of olive oil.  Place the polenta slices on the pan and drizzle the remaining tablespoon of olive oil on top of the polenta fries.  Place the polenta fries into an oven that has been preheated to 450 degrees.  Cook for 45 minutes, flipping the polenta fries every 15 minutes.  Salt and pepper to taste.  Enjoy!