Curry Grilled Vegetables with Chickpeas and Creamy Polenta
Curry Grilled Vegetables with Chickpeas and Creamy Polenta
Curry Grilled Vegetables with Chickpeas and Creamy Polenta
Curry Grilled Vegetables with Chickpeas and Creamy Polenta

Over the past month, I’ve been brainstorming ways to keep the site engaging, relevant, and unique (because there’s something like 20,000 food blogs out there- slightly overwhelming.) When I first started really diving into blogging, I focused on the produce, the CSA, and everything that came with those two things. The blog, while still extremely vegetable-centric, has lost a bit of what kept it fun for me and so, I’ve set out to switch it up a bit by adding a few new series to the blog.

You might be thinking, “she tried this already or promised this already, but we haven’t seen anything!” This statement, is true. I started a base series back in the fall but after one post, realized how awesome of a book it could potentially make (which, I can attest, it has- that book is currently in the editing phase and due out next spring.) I promised videos and more kitchen gadget post, but those just went out the window (I’m not a video kind of gal, yet.) And so, that left me back to a some-what blank drawing board except I know, I love produce and I love a good challenge.

So here’s what to expect from this site moving forward. No big changes, recipes are still going to be inline with what I’ve been doing, but I’ve got a few new series worked out (with one series that I need your input!) I’m planning on more, honest cookbook reviews (because there are SO many wonderful books out there and I’m still a book fiend) as well as working up some very basic meal plans based on what happens to be at the market any particular week. I’d also like to start doing a few farm tours (because when you live in the California Central Valley, it seems silly not to highlight the wonderful farms.) The ingredient (seasonal + bulk bin) sections are going to be slowly updated and moved into posts where I’ll be highlighting a weekly ingredient along with a few ideas/recipes. And finally: an ingredient challenge series! I’m really excited about all of this and my hope is that it inspires you even more!

Here’s where I need you:

Ingredient Kitchen Challenge (new series!):

Every other Monday I’ll be posting a form for you to submit two to three ingredients you currently have in your kitchen (ie: sweet corn, eggs, and cilantro or quinoa, zucchini, and feta) and would like to see a recipe using those items. I’ll pick one or two submissions and create recipes (with a few staple ingredients I always have on hand) that will be posted the following Tuesday. I’ll also be sharing the ingredients on the site/social media if you would like to develop something new along with me! I’m even brainstorming a few fun prizes for those who submit ingredients or cook along with me! So please, send me ingredient ideas!

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*Your name and email is only required so that I can say “thank you.” I won’t use your email for anything else!
Curry Grilled Vegetables with Chickpeas and Creamy Polenta
Author: 
Serves: 3-4
 
Ingredients
  • Polenta
  • 2 cups water
  • 2 cups vegetable broth
  • ¼ teaspoon sea salt
  • 1 cup polenta
  • 2 tablespoons butter

  • Vegetables
  • 1 medium zucchini
  • 1 red pepper
  • 1 tablespoon olive oil or melted coconut oil
  • 2 to 3 teaspoons curry powder
  • ½ cup cooked chickpeas, drained and rinsed
  • Feta and cilantro, garnish
Instructions
  1. Bring the water, broth and salt to a boil. Stir in polenta; cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25 to 30 minutes, stirring and scraping the pan bottom and sides every 8 to 10 minutes. Remove from heat and stir in butter.
  2. Preheat grill. Slice the zucchini and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred, 3 to 5 minutes per side.
  3. Roughly chop the vegetables and toss them with the chickpeas. Divide polenta among individual serving bowls. Top with grilled vegetables, cilantro and feta.
Notes
*Easily made vegan by leaving off the feta cheese

**Recipe originally developed for the San Jose Mercury News

 

Featured Ingredient
Season
Summer

 

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