Monday, November 08, 2010

Monday's Menu

Each week, I will feature a recipe on Monday that Dave and I cooked the previous week. If you'd like to contribute a recipe, please leave a comment below or send it to me via email: meredith-gordon@insight.rr.com.

This week's recipe is courtesy of my coach. It is something we had no idea what it was and took forever to find at the grocery. Today's recipe: Vegetarian Pumpkin Polenta with Spinach and White Beans.

I have a confession. Although I've been the one writing these "Monday's Menus", Dave is the one who does the majority of the cooking. This recipe was all on him and honestly I had no idea what was in the recipe. Maybe I should have paid closer attention because this recipe did not meet my requirements: has to include things I like. See, I don't like pumpkin and I don't really liked cooked vegetables, especially spinach. Nonetheless, I continued to help with dinner.

I worked on the polenta:





Dave worked on the vegetables:



In the end it looked like this:


Honestly, I couldn't do it. I couldn't eat it. To me, it looked like CoCo Wheats covered in a wet salad. It just made me a little nauseous to even think about eating it. But, Dave did eat it and he liked it. Today, you'll get his take on this meal.

Dave, you have the floor....

Well, I agree that the texture and appearance wasn't much like any of our other dishes. When I tasted the polenta by itself, it was a little on the bland side. But I think the spices and cheese in the topping gave a nice contrast between the slightly sweet taste of the polenta and the tanginess of the Romano cheese. So, I thought it was pretty tasty. And I have LOTS of leftovers all to myself. :)

7 comments:

D said...

Ick.

Megan said...

ADD MORE CHEESE and then it will be amazing. ;)

Colleen said...

Oh my gosh, I'm serious laughing right now. It sounded bad from the start! :)

Here's my suggestion for next week:

Chicken Divan
I bag frozen broccoli cooked
3 chicken breasts cut into small cupes and cooked.
1 can ff cream of chicken soup
1 cup ff sour cream (mix with soup)
1 cup shredded 2% cheese (or more!)
fried onion straws (optional).

In a casserole dish, place the broccoli, then the chicken, then the soup and sour cream mixture, then the cheese. Bake at 350 for 20 minutes. In the last 5 minutes, top with onion straws.

We serve this on egg noodles. It's yummo!

ADC said...

I LOVE polenta!!!

Betsy said...

Yum...that looks good to me. I love pumpkin, squash, sweet potatos and all the orange mushy veggies :) I might have to try this one.

tri like mary said...

I'm a fairly adventurous eater and I don't think I'd try that. Looks a little baby-foodish to me. No offence to your coach of course!

Andrea said...

OMG! That sounds AMAZING!!! And actually, it looks really good too! I'm totally going to make that.