I fired up the computer and typed the three inspiration ingredients in the browser search bar. That usually leads to a list of website links, but this time there was an AI Overview recipe at the top with links below. As I read through the recipe I found a couple of strange things, but the basic recipe didn't seem half bad, and I decided that I would make it for dinner.
The dish was a winner! Here's the recipe; my additions, observations, and random thoughts are in pinkGoogle AI Baked Polenta with Red Cabbage and Ricotta
For the Red Cabbage:- 1 tbsp olive oil
- 1 white onion, thinly sliced
- I added 2 cloves of garlic, because why not?
- 1 small head of red cabbage, chopped
- 1/4 cup apple cider vinegar
- 1 tsp sugar (or to taste)
- Salt and pepper to taste
For the Polenta:
- 1 cup polenta (coarse or medium grind)
- 4 cups water (or chicken/vegetable broth for added flavor)
- 1 tsp salt
- 1 tbsp unsalted butter
For the Ricotta Topping:
- 1 cup fresh ricotta cheese
- 2T lemon juice
- Lemon zest (from about 1/2 a lemon)
- Salt and pepper to taste
- Scallions, chopped (for garnish, optional)
- Toasted sunflower seeds or pine nuts (for garnish, optional)
Instructions
Prepare the Cabbage:
- Heat olive oil in a large skillet over high heat.
- Add the onion - sauté for 2 minutes. (I also threw in the garlic, and sauteed both for 4-5 minutes).
- Add the cabbage, stir, and cook for 5 minutes, allowing it to brown slightly.
- Reduce heat to low, add 1 cup of water (which wasn't in the ingredient list) and 1/2 tsp salt, cover, and cook for about 40 minutes, stirring occasionally and checking polenta (cabbage!) for tenderness. (My thinly chopped cabbage was done after 30 minutes)
- Halfway through cooking, add the cider vinegar and sugar.
- Remove the lid and cook off any excess liquid before serving.
Make the Polenta: (I've never tried to make this in the oven, but will definitely think about it next time. However, I've cooked enough to know greasing the dish would definitely be a good idea.)
- Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place polenta, 2 tsp salt, and 4 cups water (or broth) in a heavy-bottomed pot or ovenproof baking dish and stir.
- Cover and bake for 45 minutes, allowing the polenta to simmer and absorb the water. No need to stir.
- Bake, uncovered, for another 15 minutes, until the top is browned. Finish with a generous amount of pepper.
Prepare the Ricotta Topping:
- While the cabbage roasts, combine ricotta, lemon juice, lemon zest, pepper, and salt in a bowl and whisk to combine.
Assemble and Serve:
- Unwrap (strange choice of word?) the cabbage.
- Spread polenta onto a plate. Add cabbage on top.
- Top with scallions, sunflower seeds (or pine nuts), pepper, and additional butter if desired.
![]() |
Image not AI generated! |
Very interesting that you can do that with Ai.. I'll give it a try too.
ReplyDeleteAI have been getting clever and devious lately, case in point Musk's Grok praised Hitler, an the Amazon Alexa told some poor person to "go kill yourself"
DeleteArtificial Intelligence definitely has some bugs to be worked out!
DeleteThat DOES look pretty tasty!
ReplyDeleteNope, this won't do even in a pinch. There are just some situations
ReplyDeletethat call for KFC or Jack in the Box.
HA! I enjoy a challenge, and carry out doesn't scratch that itch.
DeleteThat looks very pretty and tastes even better, I'm sure.
ReplyDeleteAll of the elements were good, but the biggest surprise was the lemon-tinged ricotta.
DeleteI totally agree with adding garlic because, why not. I bet it made the whole ish more flavorful.
ReplyDeleteI my world garlic goes in every savory dish.
DeleteHow was it? I do the same, with AI and limited ingredients, ask it for suggestions. This result looks great. I agree to garlic in every savory dish.
ReplyDeleteThe dish was good enough that I added it to my recipe folder.
DeleteIt looks like a good choice Kathy and you are right about the garlic,
ReplyDeleteit adds a lot of flavor to any dish!
Have a great weekend!!
Looks good
ReplyDeleteOoooo girl....this looks so good. Our eyes play a crucial part in forming our impressions of a meal....The visual appeal of this recipe is so nice....
ReplyDeleteThank you. It is a nice combination of colors.
DeleteSounds great and quite creative too. Trying this sometime. Thanks.
ReplyDeleteYou're welcome! I hope you like it.
DeleteI've never considered using Google AI to figure out how to put seemingly random ingredients together for dinner. This is going to change how I go about figuring out dinner now. I'm definitely going to need to try this dish, it looks so good! Thanks so much for sharing!
ReplyDeleteThis is the first time AI recipes have made an appearance in my feed. Interestingly enough, the next time I tried all I got was a more generic list.
DeleteThat sounds like it would be good.
ReplyDeleteIt was! And my polenta had no butter or cheese, so the dish was healthy.
DeleteThanks Kathy!
ReplyDelete