The trick is finding things that will fill his belly; it's sickening to be carrying around an extra 25 pounds while feeding someone with the metabolism of a hummingbird, but I can manage most days to make something relatively healthy and filling. This dish was super easy (easy enough to cook at 11 p.m. when Matthew was getting off work), and I am so happy when delicious and nutritious accidents happen!
Polenta and Black Eyed Peas
(serves 2)
1 16 oz packaged polenta
1 16 oz can of black eyed peas
1 Tofurky soysage link (Kilbasa)
2 cups sweet potato
1/2 cup chopped yellow onion
4 garlic cloves
2 tsp jalapeno powder
1 tsp dried/fresh sweet basil
1 tsp lemon juice
2 tsp kosher salt, divided
2 T worcestershire sauce
11/2 tsp chili powder
2 tsp cajun spice (redfish magic)
Olive oil
salsa and sour cream to garnish
heat oven to 350
slice sweet potatoes lengthwise in thin strips and then cut in half;
place them in a glass pie dish lightly oiled/buttered;
bake until soft (~15 minutes)
while potatoes are baking, combine black eyed peas, chopped Tofurky, 2 minced garlic cloves, jalapeno powder, basil, lemon juice, 1 tsp salt, worcestershire;
heat over medium heat until mixture is a thick soupy texture, simmer on low while cooking everything else
heat 2 T olive oil in a skillet on medium high heat;
slice polenta into 6-8 1/4-1/2 inch wheels
sautee 2 minced garlic cloves and onion until tender;
add polenta and add chili powder, salt and cajun spice
sautee, turning until golden and crisp on the outside;
add chili powder, salt and cajun spice
When potatoes are tender, place the polenta mixture on top and bake for 10-12 minutes at 350
I garnished this with fresh garlic salsa, but I think a red pepper tapenade would be great on it as well (I plan on trying this with the leftovers). I fully intend on using this at our next dinner party by doubling the ingredients.
