A New Source For Recipes

After dinner last night I started thinking about tonight's meal. After digging around in the kitchen I found three inspiration ingredients: frozen polenta, a partial head of red cabbage, and a half container of ricotta cheese.

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 pink 

Google 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:

1. Heat olive oil in a large skillet over high heat.
2. Add the onion - sauté for 2 minutes. (I also threw in the garlic, and sauteed both for 4-5 minutes).
3. Add the cabbage, stir, and cook for 5 minutes, allowing it to brown slightly.
4. 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)
5. Halfway through cooking, add the cider vinegar and sugar.
6. 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.)

1. Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Place polenta, 2 tsp salt, and 4 cups water (or broth) in a heavy-bottomed pot or ovenproof baking dish and stir.
3. Cover and bake for 45 minutes, allowing the polenta to simmer and absorb the water. No need to stir.
4. Bake, uncovered, for another 15 minutes, until the top is browned. Finish with a generous amount of pepper.

Prepare the Ricotta Topping:

1. While the cabbage roasts, combine ricotta, lemon juice, lemon zest, pepper, and salt in a bowl and whisk to combine.

Assemble and Serve:

1. Unwrap (strange choice of word?) the cabbage.
2. Spread polenta onto a plate. Add cabbage on top.
3. Top with scallions, sunflower seeds (or pine nuts), pepper, and additional butter if desired.

Image not AI generated!

Five years ago today: Just Me, Myself, And I