Sunday: Chicken Chili with White Beans, pumpkin cornbread
Monday: Black Bean Soup, leftover pumpkin cornbread
Tuesday: Biscuits and gravy
Wednesday: Spinach tortellini soup, some manner of bread
Thursday: Dips! Baked white cheddar and leek dip, pizza dip
Friday: Aliens provide human sustenance
Yes, this looks like a hot mess. I understand. But it is a freaking delicious hot mess, and you should try it.
I’ll be honest: I have little patience for pantry space being taking up by 87 different kinds of cornmeal with different names. This is just cornmeal mush — it’s not as coarse as grits or polenta. That said, it was delicious and became wonderfully cheesy, and the texture was quite nice as well, plus one can make cornbread out of the stuff. The pancetta-and-leek topping adds a great deal of flavor without a lot of volume, and of course the runny yolk from the fried egg makes everything richer and more delicious. This also used up several cheese stumps, ends and leftover bits, which is a common problem around here. Sort of. When I don’t eat them. Okay, it’s not that common, but this was a tidy use for all of them. Both Boy Roommate and I enjoyed this dish a lot, which is nice for something that’s relatively cheap (you can sub onions for leeks for more cost savings). It is easy to make this vegetarian, as well: just don’t use bacon.
Ah, green bean casserole, that staple of Thanksgivings everywhere. I once thought it was the one occasion every year on which I would be forced to use canned soup. How happy I was to discover I was wrong! While this is not as saucy as the traditional cream of mushroom soup version, it is very, very tasty. And it still has the super-important crunchy fried onions. I did not make those from scratch. They came from a bag. A bag full of deliciousness.
ANYWAY. This is, while obviously more complex than the dump-and-stir version I had made before, surprisingly simple to make; the flavors are more interesting and complex, and the texture is better in a lot of ways. If you’d like it to be saucier, perhaps add a thin bechamel or more heavy cream.