February 16, 2011
When I brought a box of polenta home, Jim got so excited he did a fist-pump (which he may, or may not, admit to). I usually make something fun with polenta and this Sunday night was no different. I included my two current obsessions: Meyer Lemons (because, who isn’t?) and Serrano Chili Peppers. The recipe already called for lemon, but I added the serrano to (to quote a wise man), “kick it up a notch.” That it did. If you’re not a fan of heat, then you can easily leave it out, but take caution with the Andouille, as it’s often is on the spicy side. This delicious one-dish meal is perfect for during the week and pairs nicely with a tossed salad and a crisp white wine (and you can take yummy leftovers for lunch).
Andouille Dijon Polenta (with a kick)
- 1 Cup polenta
- 3 Cup chicken stock
- 3/4 Lb Andouille sauage, ground or casings removed
- 1 White onion, finely chopped
- 1/2 Cup spinach, chopped
- 1/2 Cup heavy whipping cream
- 1/4 Cup white wine
- 1 Tablespoon dijon mustard
- 1 Teaspoon garlic paste
- 1 Teaspoon lemon zest
- Kosher salt and pepper to taste
- 1 Tablespoon of butter, broken into quarters (optional)
- 1 Teaspoon tarragon, chopped
- Kosher salt and pepper to taste
In a large saute pan on medium high heat add andouille sausage and cook all the way through – about five minutes.
- Once the andouille is browned, add the diced onion and serrano chili and cook in the fat from the sausage for about three to five minutes or until the onions are translucent.
- Add the chicken stock to the pan, and bring to a boil on high heat. Once the stock is boiling, slowly whisk in the polenta.
- Reduce the heat of the pan and periodically stir the polenta to prevent clumping for about ten minutes or until the stock seems to have been absorbed by the polenta. (I use instant polenta so this just takes about a minute.)
- Meanwhile, make the Dijon sauce by adding the white wine and heavy whipping cream to a smaller sauté pan on low heat. Whisk for about a minute, then add the Dijon, garlic paste, tarragon, and lemon zest. Continue to whisk for another few minutes so that all the ingredients are properly incorporated.
- Stir the dijon sauce and chopped spinach into the polenta, ensuring that all the ingredients are evenly distributed. Top with a few pats of butter and season with some hefty pinches of salt and pepper. Serve as a side or make it your main course with a simple salad.
*Sorry for the not so great pic. Lost my camera charger in NOLA and using phone for now…
- Five recipes for the Meyer Lemon (eatocracy.cnn.com)
- Meal Planning Monday for the week of January 10, 2011 (citymama.com)
- Your best citrus recipes (salon.com)
September 14, 2010
Ok, so I know I haven’t blogged in a while, but I have a good excuse(s). In the past month, I have gotten engaged, turned 30, started WeightWatchers (the latter because of the former two) and been out-of-town 11 out of the past 22 days. Oh, and my camera has been in the shop — hence the picture below, which was taken with a BlackBerry (not too bad, I think). Needless to say — it’s been a crazy few weeks!
So, in honor of starting a healthier way of eating, I thought I’d post a WeightWatchers recipe I made last night. I must say, I was a little leery about trying a WW recipe. I thought if it’s only a few “points” it can’t taste good, right? Wrong. This is your perfect Meatless Monday Meal.
Pan-Roasted Mahi-Mahi with Olives, Lemon and Spinach Orzo
(Serves 2, 7 points)
- 1/2 cup uncooked orzo
- 2 TSP olive oil
- 2 skinless Mahi-Mahi fillets (I have the best luck with the frozen fillets)
- 1/2 red onion, sliced vertically
- 1/4 cup sliced pimento stuffed olives
- 6oz bag of fresh spinach leaves
- 1/3 cup white wine
- zest from one lemon
- 1/2 TSP dried dill
- 4 lemon wedges
- salt and pepper to taste
Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat EVOO in a pan over med/hi heat. Sprinkle fish with salt and pepper, to taste, on each side and add to pan. Cook fish 4 minutes per side, remove from pan and keep warm.
Add onion to pan and saute until clear, about 4 minutes. Add olives, spinach, wine, zest, dill and salt and pepper to taste and stir until spinach begins to wilt. (I like to throw a lid on the pot for about a minute to help wilt the greens.) Stir in the orzo. Divide evenly between two plates, add the fish and serve with lemon wedges. And who said healthy had to taste bad?