Sunday, November 7, 2010
First off, sorry for not posting many things this week, this is my 7th straight day of work, so that's been occupying a large amount of my time. also, I was working one two new recipes, one of which I chose not to post it because it did not turn out the way I wanted. This however, is a good transition to today's post, an experiment that involved marrying polenta and nachos...
In a discussion with one of my friends, we decided that I should come up with a more mature, dinner version of nachos. Thus, I decided to use polenta as a substitute for tortilla chips in order to make it easier to dish out the meal to those eating (and thus the name: polenta + nachos = polenchos). For those who don't know, polenta is a dish that is very similar to grits, only cooked with a different type of cornmeal.
-1 lbs ground beef, chicken, or turkey
-Half a bag of taco seasoning
-Half a can of pinto beans
-2 cups grated cheddar cheese
1. Preheat oven to 350F. Line a baking sheet with aluminum foil. Preheat a grill pan to medium high heat, and oil the grill pan. Preheat a medium pan to medium heat.
2. Slice the polenta into thin circular slices.
3. While the grill pan is heating up, cook the ground beef until no pink is visible. Drain the grease once the meat is done.
4. In a cup, mix the taco seasoning and a little bit of water. Add the meat and seasoning to a bowl and mix well.
5. Once the grill pan is heated, place the polenta on the grill, and cook until grill marks are visible on the polenta.
6. Line the polenta on the baking sheet, and layer meat, beans, chopped green onion, and cheese.
7. Bake in the oven for 5-10 minutes until the cheese is completely melted. Once out of the oven, cut the polenchos into squares and enjoy!
This week I'm making a variety of different recipes, so I will have a lot more to post in the next couple days!