Thursday, March 12, 2009

Creating Supper: Polenta and (Soy) Chorizo Lasagna


Before having children, I provided numerous Fairfield County families with healthy, organic meals through my personal chef service, Dinners by Eila. While I loved the “a ha” moments my clients had when they’d enjoy my cooking and learn that they could have an indulgent tasting meal that was also very healthy, having me do all the cooking limited the number of families who could experience this joy. Plus, the cost of having someone come into your home and cook for you is a luxury most of us cannot rationalize in these economic times. Nowadays, more families are eating at home instead of going out…but what if a mom feels like she isn’t a very good cook? Or she only feels comfortable cooking exactly what a recipe calls for? Cookbooks are great for inspiration, but a “Momalicious” mom can whip up a scrumptious meal with whatever is on hand! My goal now is to help local moms feel confident and excited to be in the kitchen, and to look forward to entertaining at home.

Last week I had really random things left in my fridge/pantry, but with two sick kids, going to the supermarket was just not going to happen. So, I improvised and concocted a pretty darn good supper. So good that: a) my sweet husband did not realize it was meatless and b) I recreated it tonight for supper: Polenta and (Soy) Chorizo “Lasagna.” It’s time for me to get the kids to bed so I can sit down to this nice dinner with my in-laws, but for anyone who might like to give this dish a whirl here are the layers:
  • Organic tomato sauce (spoon a thin layer in bottom of casserole dish)
  • Polenta (1/2 log thinly sliced, forming a layer)
  • TJ's 2% Greek Style Yogurt (1 tub, spread over the polenta)
  • Feta cheese (1 tub, crumbled on top of the yogurt layer)
  • Polenta (1/2 log thinly sliced, again forming a layer)
  • 1 or 2 pkgs TJ's soy chorizo (out of casing, sautéed in a bit of olive oil, then spread evenly as layer...1 pkg is sufficient but 2 pkgs makes it more "meaty")
  • Polenta (1/2 log thinly sliced, another layer)
  • Organic diced tomatoes (1 large can, partially drained, spread evenly as a layer)
  • TJ’s Shredded Quattro Fromaggio (1/2 bag sprinkled on top...voila, you're done in a matter of minutes!)

Ingredients need not be precise. Add or delete items you have on hand or do not enjoy. I baked the dish at 350 for somewhere between 40 minutes and an hour. The beauty of most of the week night meals I make is that precision is not key! As long as this dinner is heated through and the cheese is lightly browned on top, you can do very little damage leaving it in too long. A beautiful thing in case the children’s baths go longer than you anticipated, or you’re catching up with your neighbor in the yard and forget to come in…

Guaranteed to make your kitchen smell amazing, and to make you feel pretty "mom-a-licious" for whipping up something interesting, and yet so easy!

1 comment:

  1. Yeah Eila! So great! I can hardly wait to take a class with Everett! I will put you on my "blogs I read daily" section of my blog....www.paperscissorsoranges.blogspot.com
    Congratulations!
    xoSusanna

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