Coronavirus Meal Plan: Mediterranean Chickpeas, Polenta Two Ways, and Pantry Salad

The Family Plan #21

We are living through some dark times. Yesterday I learned that there are multiple cases inside the nursing home where my mom lives. I’m trying not to think about it. But if you wouldn’t mind thinking good thoughts, I’d appreciate it.

It feels so strange, leading with doom and gloom every issue. But on the other hand, being light and chipper would feel like a lie. I don’t know what to tell you. I’m living in the epicenter, and it ain’t fun.

But we still have to eat, right? Here’s next week:

Monday

Mediterranean Chickpeas

Photo courtesy Taste of Home

As long as you have chickpeas, artichoke hearts, canned tomatoes, and some kind of grain, you can pull this off. No lemon juice? Use vinegar. No olives? Use some other salty item, like capers or bits of parmesan cheese. Go with the flow. Top it with whatever feta-like cheese you have on hand.

Tuesday

Polenta with Roasted Tomatoes

No instant polenta? Use medium- or coarse-grind cornmeal. It’ll take a little more time to cook, but doing it in the oven is still really easy. Whichever you use, make a double-batch and while it’s cooking, grease a 9 x 13 baking dish. When the polenta’s ready, pour half of it into the prepared vessel and spread it into an even layer. Pop it in the fridge—this will firm up, and you’ll cut it into “noodles” for Friday’s lasagna. No swiss chard? Use frozen spinach or kale, cooked in the boiling salted water for just a few minutes. Again, use whatever feta-like cheese you’ve got.

Wednesday

“Antipasto” Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

Photo courtesy Epicurious

Like I said in the shopping list, you can use marinated artichoke hearts OR a mix of olives and capers OR whatever Italian-accented jarred thing you’ve got. Raid those cabinets—I’ll bet you’ve got something savory in there. Vegetarians, swap beans or your protein of choice for the sausage.

Thursday

Tuna and White Bean Salad with greens or bread or crackers

As long as you have tuna, white beans, and something sharp to play off it like red onion or scallions or shallots, you can make this. Capers and/or olives add a little extra oomph, but with enough acid from vinegar or lemon juice, you’ll be ok without that.

Friday

Southwestern Polenta Lasagna

This one’s my own recipe. Here are the details:

• 1 tablespoon olive oil

• 1 small onion, chopped small

• 1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel), or a generous cup of your favorite salsa

• 1 (15-oz.) can black beans, drained and rinsed

• 1 cup frozen (no need to thaw) or canned corn kernels

• Roughly 1 whole roasted red pepper from a jar, chopped

• A handful of cilantro leaves, chopped (optional)

• Salt & pepper

• Tuesday’s polenta, cut crosswise into four 9” rectangles

• 1 1/2 cups shredded cheddar and/or Monterey jack cheese

• Sour cream, for serving

1. Preheat oven to 400°F. Coat a 9” square baking dish with cooking spray and set aside.

2. In a large nonstick skillet, heat the olive oil over a medium flame. When it shimmers, add the onion and cook, stirring occasionally, until onion is softened and translucent, about 3 minutes.

3. Add the canned tomatoes and chiles with their juices, black beans, corn kernels, roasted peppers, and optional cilantro. Cook, stirring occasionally, until flavors meld and juices thicken, about 5 to 7 minutes. Taste, and season with salt and pepper.

4. Arrange two of the polenta pieces in the prepared baking dish, cutting if necessary to cover most of the bottom.

5. Spoon about 2/3 of the tomato-bean mixture over the polenta (use a slotted spoon if it seems too juicy). Sprinkle with half the cheese, and cover with the remaining polenta pieces. Press down gently and cover with remaining tomato-bean mixture, then remaining cheese.

6. Bake uncovered for 30-35 minutes, until the cheese is bubbly and beginning to brown. Let it cool for 10 minutes before serving, and top each serving with sour cream if you’ve got it.

---

And that’s it, we’ve made it through another week.

Hang in there, everyone. Be kind, thank anybody who’s working through this, tip as generously as you can, and wash your hands.

Debbie