Wednesday, September 1, 2010

tuesday - mexican polenta scramble, coleslaw

To continue the welcome-home celebration, I made another of Courtney's favorite meals last night. He was, luckily, well enough to eat this one. I usually make this polenta scramble from as a side dish, but last night it was the entrée along with a simple, light coleslaw. It would have been good and a bit heartier with a can of rinsed black beans stirred in during the last few minutes of cooking--I may try that next time I make the dish. The coleslaw is based on a recipe from my former boss, Susan, in Tucson. Next time you happen to be in Tucson, swing by the University Medical Center café to pick up a copy of Savor the Healthy Flavor, the awesome cookbook put together by their Nutrition Services department (full disclosure--I edited the cookbook while I worked there). You'll get the original recipe for this coleslaw plus many, many more delicious and healthy dishes.

Mexican Polenta Scramble

1/2 tablespoon olive oil
1 4-ounce can diced green chiles, drained
1 pint grape tomatoes, halved
2 teaspoons ground cumin
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
4 scallions, trimmed and sliced
1 cup shredded reduced-fat Mexican cheese blend
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 avocado, diced
2 tablespoons pepitas (hulled pumpkin seeds)

Heat oil in a large nonstick skillet over medium-high heat. Add green chiles, tomatoes, and cumin, stirring until tomatoes start to break down, 2 to 3 minutes. Add polenta cubes to the pan and cook, stirring occasionally, until heated through, 3 to 4 minutes. Remove from heat. Stir in scallions, cheese, cilantro, and lime juice. Serve topped with diced avocado and toasted pepitas.

Makes 4 servings.

Coleslaw with Lime and Cilantro
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup chopped cilantro
Salt and pepper, to taste
1 12-ounce package coleslaw mix (shredded cabbage and carrots)
In a small bowl, whisk together the lime juice, oil, and cilantro. Season to taste with salt and pepper. In a large bowl, drizzle the dressing over the coleslaw mix. Toss to coat.
Makes 8 servings.

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