Today's episode: chachouka with polenta sticks.
I started by making the polenta first, since it has to cool completely before one can slice it and make crispy polenta sticks out of it.
I let it cool off for a few hours and it looked like this:
Would I make this dish again? Hell yes. It's full of flavor and pretty easy to make. I'm trying to eat less meat at supper so this is a welcome addition to my vegetarian repertoire. It's hearty and full of flavor. It's not really a summer time dish, it's more of a fall or winter dish.
I got both of these recipes out of the River Cottage Veg cookbook, which was written by Hugh Fearnley-Whittingstall, a British cook, farmer, and food guru. His food philosophy is to use locally grown, sustainably farmed food as much as possible. I've made other recipes out of his cookbooks and I've liked all of them.