Polenta Gnocchi with Vegetarian Soyrizo Chili

Despite the ongoing love affair between polenta and the BMK, we still haven't made a basic creamy polenta. It just doesn't appeal to me. When I first mentioned polenta to Adam many months ago, he shrugged noncommittally saying he had never been impressed by it, but once we sliced some up and tossed it on the grill, he changed his tune.

I'm not fond of wet grains. I'll take fluffy pilaf over wet risotto, chunky smashed potatoes over cream-whipped potatoes, and crispy polenta over grits-style. I like chewy, crunchy texture, and baking or grilling polenta is a great way to get it! Polenta gnocchi is new to the BMK, but not a new idea. The Romans gave us Gnocchi alla Romana, but this version is much easier. I'm all for making things from scratch on the weekends, but post-work Wednesday I want good, healthy food on the table as fast as possible.

I can't say enough good things about these pseudo-gnocchi. They're fluffy and crispy and stand in perfectly for chili's favorite sidekick, cornbread. Adam thinks that they look like tater tots (what's wrong with THAT?!), I say they look like tasty goodness. Boring vegetarian food? Not here at the BMK. Soyrizo adds a nice spicy smoke to this quick chili, but feel free to use ground meat, soy crumbles, or whatever floats your boat.

One tube of polenta should make enough gnocchi for 4 people, but... um... uh.... it served 2 at our house. You'll soon see why!

Serves 2 (with leftover chili)

INGREDIENTS:

• 1 Tbsp olive oil
• 1 small onion, diced finely
• 6 cloves garlic, minced
• 1 tube Soyrizo 
• 1 small bell pepper, diced
• 1 can black beans
• 1 can pinto beans
• 1 handful frozen organic corn or 1 ear's worth kernels
• 1/2 jalapeno, seeded and minced
• 2 - 15oz cans diced tomatoes with juice
• 2 bay leaves
• 1 tsp cumin
• 1/2 tsp ground chili
• 1 tsp regular chili powder
• 1-2 tsp dried oregano, powdered between hands
• 1/4 cup diced sweet onion
• handful cilantro minced
• 1 - 18oz tube polenta
• cooking oil spray

DIRECTIONS:

1. Heat 1 Tbsp oil in large pan or wok and add onions and garlic. Saute 2-3 minutes.
2. Add soyrizo and saute 1-2 minutes.
3. Add bell pepper, beans, tomatoes, corn, jalapenos, bay leaves and spices.
4. Bring to a boil and reduce to simmer. 
5. Simmer 10-15 minutes.
6. Preheat oven to 425'
7. Meanwhile, remove polenta tube from wrapper and set on cutting surface. Line baking sheet with parchment paper and spray with cooking oil.
8. Slice polenta into 1/2" slices.
9. Using a small cookie cutter (mine is about 3/4" in diameter) cut circles out of each slice of polenta.
10. I found that by starting around the edges, stamping as close to the cut areas as possible and finishing by cutting out the middle, I had very little waste!
11. Place polenta "gnocchi" on parchment paper lined baking sheet. Sprinkle with salt or if you have it, chili salt (chili flakes & salt in a grinder).
12. Bake at 425 for 10 minutes, flip and move around, bake another 10 minutes or until crisp and golden.
13. In a small bowl, mix onion and cilantro.
14. Serve chili, topped with onion/cilantro mix, cheese (if desired) and surround with polenta gnocchi!

If you do not have a cookie cutter this size, you can use whatever works - be creative! A spoon, a knife to cut equal sized pieces, anything will do. You want small, evenly-sized bites.