Monday, March 1, 2010

Breakfast, bands and Bourdain.

Quick dinner recap:

 

Breakfast Polenta Pizza, courtesy of Carrots 'N' Cake. Good eats! Some changes I made to the recipe: decreased olive oil to 2 tsp, added a can of Rotel, added 1/2 cup fat-free shredded cheddar, used 2 eggs and 1/2 cup of egg substitute, used Jimmy Dean Turkey Sausage Links, seasoned the polenta with garlic & onion powder.

Doug liked it, but he suggested baking the polenta on its own first for a while (before pouring on the egg mixture) so it forms a crispier crust. Totally agree. Next time we'll experiment with other mix-ins, like spinach, broccoli, etc.

 

One [huge] slice. We cut it up into 4 servings.

It was my first time making/eating polenta, so I must say, I'm a fan. Super-easy to mix and versatile. I look forward to grilling it sometime too.

Pretty much changed out about 90% of the songs on my workout shuffle. Trying to keep myself pumped for a run at the gym tomorrow! Totally forgot how awesome Grand National is.

Ok. That's all from me tonight. I'm finishing up some Anthony Bourdain: No Reservations.

"Crabs. So many crabs, you'll think you woke up on the Jersey Shore."

Love that man. Probably no breakfast/lunch post tomorrow. Breakfast is a repeat and lunch will just be polenta pizza leftovers. G'night!

1 comment:

martina said...

Hi Tamara, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

- The RO*TEL Across America Team