Since my recent self introduction to polenta I have been determined to kick it up a notch (sorry Emeril). I may have kicked it all the way out of the healthy eating department. So beware.
After charring and removing the skin and seeds from a poblano chili pepper I sautéed it in a little olive oil with onion, garlic and cumin seeds.
After sautéing a few minutes I added water and let it cook for another minute or two before blending with a stick blender.
I didn’t have cornmeal in the house with which to make the polenta so I used masa harina instead. I dry roasted the masa flour along with a few more cumin seeds until it gave off a nice aroma like fresh corn tortillas.
I then whisked in the blended poblano pepper mixture and enough water to make a gruel.
I seasoned the gruel with salt and let it simmer while stirring almost constantly until it thickened to where it would pull away from the pan. I seasoned it further by adding jalapeño powder.
I spooned the hot mixture into a flat pan and tried to tamp it down and smooth it over but it set up quickly as it cooled. The pan of polenta then went into the refrigerator to chill.
After the polenta was chilled and fully set up I cut it into cubes and browned them in olive oil.
While the cubes of polenta were frying I started the sauce by sautéing finely chopped jalapeños with a little olive oil.
To the sautéed jalapeños I added frozen veggie burger crumbles.
When the burger was thawed and heated I added chopped spinach.
When the spinach had cooked down I added cubed Mexican melting cheese, moved the pot to the warming element and covered it with a lid.
This was one tasty dish! Decadent, perhaps, but tasty.