Okay let’s see how theeeese bowls work for ya.
First of all, it’s creamy polenta so I feel like things are off to a solid start between us. That’s the base. The foundation. What happens from here is up to the moods of the soul fairies that dwell within your stirring soul chambers.
Let me show you what I did, and the exact levels of pimpness that unfolded, and then you can springboard from here, k?
First up, we’re making the pico! I LOVE making pico de gallo. It’s simple, it’s flavor like a punch in the face, and it’s so fresh.
We’re also making soupy garlicky beans! I’ve been making these since the beginning of 2020 and it just feels right.
I’d also like to take this moment to officially make a public apology for the pale log o’ ground chicken in that photo. Sometimes things can’t be helped and this was one of them.
How about I distract you with a photo of fresh tomatoes under running water! Let’s try it.
Did it work?
So here’s our pico! It’s tomatoes + red onion + jalapeno + garlic + lime juice + cilantro + salt. Maybe a tiny drizzle of good extra-virgin olive oil. It’s SO GOOD. Just stick this in the fridge to sit and date and sneak out of the house and later elope.
Now for the beans! It’s pinto + garlic + cilantro + lime + a tiny bit of chicken stock + salt. (Also, thinly sliced scallions in this is also super fab. I’ve tried it and never looked back.) You want them just barely soupy slurpy. ‘Atta girl.
For the chicken! (which you can obviously sub in ground turkey, pork or beef. Anything goes, boo.) I used a taco seasoning packet as my only short cut. Because short cuts are absolutely fine and don’t ever let anyone tell you otherwise. (just look for ones without the crud in them. you want straight spices and nothing weird. k cool bye.)
And you guys, that’s it. YES, it’s a three burner operation with the polenta on one, the beans on another and the meat on another, if you do this all at once, which is most likely the case. But you won’t curse my name because these flavors are REEDIC. So creamy, so fresh, so seasoned and savory. Ugh! I want to punch myself in the face for coming up with this.
Something to note! I put parmesan in the polenta, only because Aaron CAN deal with that for some reason I can’t figure out but will accept, but you can absolute sub in grated cheddar if you want. I’ve done it before and it was straight up duh-lush.
Garnish the whole thing with sliced avocado if you wish, and even more cilantro. And oh! – a few squirts of lime juice to wake it all up once more.
Can you dig?
Yes, yes you can.
See you at the bottom on that bowl?