Hey, look! I cooked again!
Ever since I got back from my vacation I haven’t wanted to do anything except watch movies with Ryan Gosling (how the f did I never notice him before Drive??). I’ve been eating pizzas, fast food and SpaghettiOs. Of course I’ve still bought a full load of groceries each week and then not eaten them. [shame]
I’ve always got a couple scary looking blocks of polenta in my cabinet. Somehow this prepared polenta has only two or so ingredients, so I’m calling it a healthy win. I pulled out all my cheeses and vegetables and came up with a recipe of my own.
Spinachy, carmelized red oniony, Gorgonzola-Parmesan-Brie cheese saucy polenta.
If I had to make a recipe it would go something like this:
First can I add a little disclaimer: Although this was delish, I really can’t handle much cheese and I know a lot of other people can’t either (or they’re vegan). One sub I’m going to make next time is adding nutritional yeast and vastly cutting back on cheese. This would also be great with one of the thousands of versions of vegan cheese sauces whether it’s a nutritional yeast or tofu “cream” sauce. Also, I’d cook the spinach slightly first so I could pack a lot more in. Or just use a bigger dish …
Slice and layer. I used a bread tin because I was feeling a bit on the wild side.
Thinly slice and carmelize a small red onion. Remember – low heat! Long time!
Make the cheese sauce. Pour a little milk in a pan and shred your cheeses into the milk. Once everything is melty and thicker, add the carmelized onions to the sauce.
Pour about half on the little naked polenta slices.
Layer with fresh (washed) spinach, slices of brie and pour over the rest of the cheesy onion sauce.
Bake for 15-20 minutes at 400 F (200 C) or until cheese is bubbly and browning.
Oh, and don’t forget to enjoy your face off.