Superpower Polenta w Chimichurri Bean Salad

Posted by: on apr 6, 2013 | 1 579 Comments

vegomexican.

I’m multitasking and trying to fit all kinds of good stuff into my days, therefore it so happens that I’m having a date all while writing to you today. Or to be quite honest, three dates, satisfying, delicious and life changing. But, I’m not here to ramble about my snack, am I? Nope. At the moment it’s all about our new home, funny names like chimichurri and the sparkle of spring, not dates. I’m riding on a little high, soaking up sunshine, wearing a pink (!?) dress and making this new house ours. The ultrasound pictures are on the fridge, the stevia plant seem to be having a growing competition with itself. Cook books, tea pots, piles of clothes and kitchen props are trying to find new nooks to rest in and in the middle of this beautiful mess my belly really started to grow. I feel like maybe I’m not the one multitasking here, it’s more like life itself is doing all the work and I am sitting in a old beautiful theater chair, watching with dreamy eyes and feet tired from all the moving. Happy.

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Fun & Fabulous Facts

Holy moly, the powerpuff Polenta has reentered my life. After roughly 10 years of feeling quite neglected, this golden business is up and running yet again. Polenta is basically corn, coarsely ground into something that looks like beautiful yellow sand. Corn is as you might know often hybridized and genetically modified so why am I falling for Polenta? Have I gone mad? No (not yet). We are voting with our wallets, forks and knives and by going to the farmers market or not. Therefore agribussines will know if we all choose to exclusively buy organic, heirloom, non GMO corn varieties. We (!) have not only the opportunity but also the duty to choose wisely for ourselves, for our health and for this grand organism that we call home. Get this? Mother Earth needs us to take a stand and while we eat some organic polenta she will cheer us on in the background, getting nourished and rising stronger. But how will you know ifyou are looking at GMO corn or not? Look for ”Bt corn” in the label as that is the gene Bacillus thuringiensis inserted into genetically modified corn seeds. Those Bt corn products are party poopers to say the very least and should not be welcomed into your body.

There is another pretty great reason to get some of that polenta into your system – apart from saving the world – and that reason spells c-a-r-o-t-e-n-o-i-d-s. Carotenoids are naturally occuring pigments i.e Phytonutrients found in red, yellow and orange foods but also in some leafy greens such as kale and collard. These carotenoids work (among other things) as amazing antioxidants protecting and stabilizing our cells, thus quite possibly providing humans with important anti-cancer and anti-aging compounds. While down on cell level, carotenoids also enhance the healthy communication between cells, which means that this pigment could reduce the risk for cell overgrowth. Just make a habit of adding some fat to your plate when eating foods that contain carotenoids as they are fat-souluble and your body will need for example a drizzle of olive oil or some sprouted nuts to absorb all that golden good stuff. No worries with this recipe where the chimichurri salad has got you covered.

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Superpower Polenta w Chimichurri bean salad

Polenta may taste like heaven all on its own (or in flatbreads, a breakfast bowl or a stew) but baked or fried polenta is something rather exquisite, especially with this chimichurri. The spicy and flavorful greens add a serious vitamin and mineral boost and the black beans come to the party with good protein. The lime adds that little extra spark too… If sliced avocado would be a tasty addition? You just read my mind.

Serves 4

Baked polenta
1 cup organic polenta
3 1/5 cup pure water or light vegetable stock
1/2 tsp salt

1. Bring water to a boil in a large saucepan, reduce to a simmer and add polenta and salt while whisking to prevent clumping.
2. Let the polenta simmer for about 35 minutes (read the instructions on your box of polenta), stir occasionally.
3. When cooked, spread eavenly onto a baking tray by using a spoon dipped in cold water to prevent from sticking and let cool while preparing the salad.
4. Preheat the oven to 200 degrees Celsius / 392 degrees Fahrenheit and bake the polenta for 15 minutes or until a bit golden.

Chimichurri bean salad
1 1/5 cup – a mix of finely chopped Parsley, Basil and Cilantro
2 fresh red chillies, finely chopped (1 if they are really hot)
1 small red onion, finely diced
1 glove of garlic, finely minced
1/4 tsp chipotle chili powder
0.5 cup quality oilve oil
1 lime,  juice
1 1/2 cup cooked black beans
2 large handfuls of mixed baby leafy greens

1. Add olive oil and lime juice to a mid sized bowl.
2. Add the rest of the ingredients to the bowl and stir until well combined.

To Assemble
Cut the baked polenta in 4 pieces, add the chimichurri salad along with some extra lime wedges and maybe slices of avocado. Fabian also wishes to add that a little grated parmesan on top of the polenta while baking is dangerously delicious.

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It is a good life and even if it’s a multitasking one, we have all the space we need. Feel the truth and trust of simply knowing that.

…and hey! Tell me your fave way of preparing the superpower polenta in the comments below! Or add your thoughts to the corn discussion.

 

 

Now I’m thinking a fresh green pile of nettles and leek on top of a creamy golden serving. Ah, getting hungry again. Life tastes so good!

Oceans of sunshine
°°Elenore°°

 

 

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