Friday, February 24, 2017

Power to the Polenta

Hello veggies!

Welcome back from a bit of an absence.  I've been mostly living on Instagram the last few years--to see what I have been cooking and posting there, you can follow me @theprodigalvegan.

Also--new name!  I'm now The Prodigal Vegan, which will tie in with a solo show I am developing for next month at La MaMa in New York as part of their Poetry Electric Series.

But more on the solo show later.  Today I want to talk about polenta.  Because I am kind of obsessed with polenta right now.

For those who aren't familiar, polenta is a cornmeal-based dish that can either be made firm like a cake or more liquid-like for a kind of porridge.  For years I used to buy the pre-made stuff at Trader Joe's that comes shaped like a sausage, until I realized how easy and delicious it is to make from scratch.

Since I've gone full-on vegan at home this year, creamy polenta has been a great savory breakfast solution for those days when I really miss stuff like middle-eastern shakshuka.  I made some yesterday with some leftover veggies and soy chorizo I happened to have on hand and the results were pretty stellar.