By Kirsten Larsen
Musicians invest in instruments, artists purchase more supplies than they could ever possibly use and most writers tend to hoard books. But when it comes to foodies, collections can be even more abundant.
Our instruments are our cookware. With every dish requiring a different pot or pan, of course we accumulate these necessities! Our supplies are our staples, spices and fresh ingredients. Enter any passionate cook’s home and be prepared to swoon over the contents of their pantry. Our literature consists of cookbooks of every style and from every region and we have pans ready to cook all their recipes.
If I had to chose one kitchen related item that could never be ripped from my grasp due to its pricelessness, it would be my turquoise Le Creuset cast iron Dutch oven. Soups, casseroles, desserts and pasta…this beauty can be used to make just about everything. Le Creuset pieces are famous for cooking dishes evenly and for their incredible durability. What’s one more piece to add to your collection?
One-Pot Boulder Polenta recipe from Glorious One-Pot Meals
Ingredients
½ Cup dry polenta
1 & ½ Cups vegetable or chicken broth
6 Ounces extra firm tofu, drained and pressed
4 Tablespoons grated parmesan
4 Ounces grated mozzarella
6 Minced garlic cloves
½ Teaspoon dried basil
1 Tablespoon drained capers
8 Ounces sliced pitted black olives
2 Large handfuls fresh spinach, chopped
6 Mushrooms, chopped
½ Teaspoon grated nutmeg
Method
Preheat oven to 450 degrees.
Spray the inside of your cast iron Dutch oven with oil. Pour liquid and polenta into the bottom of your pot and stir a bit. Crumble your tofu in a big bowl. Add your cheeses, garlic, capers, olives, and spinach. Combine well. Add half of your tofu mixture to your Dutch oven. Scatter your mushrooms on top. Pour the rest of the tofu mixture over your mushrooms. Sprinkle with nutmeg.
Cover and bake for 45 minutes. Praise cast iron!
