Southwestern Adobo Veggies over Smoked Provolone Polenta

Ingredients

Polenta

3 cups filtered water

1 cup polenta (corn grits)

1 cup smoked provolone, shredded

1/4 cups chives, chopped

1/2 tsp grey salt

1/2 tsp freshly cracked pepper

Topping

1 tsp ghee (clarified butter)

2 cups fresh spinach, washed & stems removed

1 can pinto beans, drained & rinsed

1/2 can corn, drained & rinsed

1 can sliced black olives

2 garlic cloves, pressed

1/4 cup raw pumpkin seeds

1/4 cup chives, chopped

2 green onions, sliced diagonally

1 Tbs adobo sauce

1/2 cup cilantro, chopped (reserve 1 Tbs for garnish)

1 tsp grey salt

1 tsp freshly cracked pepper

1 avocado, diced

juice of 1/3 lemon

Directions

1. Bring the water to a boil to make the polenta.

2. Slowly whisk in the polenta and reduce the heat to a simmer.

3. Simmer for 5 minutes, turn off heat, stir in cheese, chives, salt, and pepper-allow to sit for a few minutes (keep lid on to keep warm until ready to serve)

4. Meanwhile, melt ghee in a large cast iron pan on medium low heat.

5.Add the spinach and garlic, cook for 1 minute

6. Stir in pinto beans, corn, olives, pumpkin seeds, adobo sauce, green onions, and chives; cook for 2 minutes until spinach is wilted and everything is warmed through

7. Mix the avocado in the lemon juice and add to the pan, along with the cilantro, salt, and pepper.

8. Serve the dish by placing a large scoop of the polenta on the plate, top with the bean mixture, and garnish with cilantro.

I had made polenta in the past and I was never that impressed by it. I would add seasonings, but it always came out bland. But this time was different because the smoked provolone cheese made this polenta irresistible! The smoky melted cheese made the house smell amazing! Then to balance off the cheese I made a healthy topping with lots of protein, from the beans and pumpkin seeds, and a ton of veggies. This whole recipe came from needing to use up an avocado. I wanted to use a more unique grain than I typically use, so I thought the polenta would be perfect, even though polenta is really not all that unique. The corn grits were so easy and fast to cook, so this meal came together in no time.