Thursday, December 12, 2013

The Eat to Live Cookbook Project: Polenta Frittata

The Polenta Frittata is one of the most interesting recipes to come out of my experience cooking my way through the Eat to Live Cookbook. It's different than anything that I have ever made before and lends itself to all sorts of creative tweaking.

The basic components are cooked cornmeal with some seasonings and cooked vegetables. Stir the two together, pour it into a casserole dish and bake it--you've got the formula for something really great.

This recipe was in the breakfast section of the cookbook and while I was really excited about trying something new and different for breakfast, I'm not feeling this as a breakfast recipe. Maybe Sunday brunch, and definitely lunch or dinner, but not breakfast food for me.

Polenta Frittata
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 73

Did I like it? Yes, but only because I added tomato sauce and faux Parmesan.

Was it easy to make with readily available ingredients? Yes, especially because I used a bag of washed and cut kale from Trader Joe's and then used my electric pressure cooker to steam the greens and the onions.

What specifically did I like about the recipe? Any new and different healthy Vegan casserole is very intriguing to me. I like having a casserole in the refrigerator for really easy lunches and dinners for my family, especially ones that my husband and older daughter enjoy.

What specifically didn't I like about the recipe? The flavor was dull to me. This was one of those recipes where I really missed the salt, but once I added some salt free tomato sauce and Chef AJ's faux Parmesan, it really improved the dish.

Did my husband like it? He's trying it tonight for dinner. I'll get back to you on this one!

Did my teenage daughter like it? She hasn't tried it yet.

Did my eight or five year old try it? N/A

Would I make it again? Absolutely yes, but . . .

Is there anything I would do to improve on it if I made it again?  I would change up the vegetables and the spices to see if I could come up with something with a more interesting flavor. This recipe really has the potential for something amazing, I just need to figure out how to get there!

Overall Grade (completely unscientific, I admit): A+ for the idea, C for the execution.

Have you made Dr. Fuhrman's Polenta Frittata? What were your impressions? Leave a comment below.

Still don't have the book? What are you waiting for? These recipes are creative.

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