Mid Week Mexican

13 Mar

Mid week meals can often be a chore, or a time for tried and tested favorites and not much experimentation; but sometimes I like to dive into the recipe books I normally leave for the weekend. This recipe from Mexican Food Made Easy by Thomasina Miers is a much-loved member of our collection and I’ll definitely be making cheesy polenta with mushrooms and greens again.

I didn’t follow the recipe to the letter; the polenta should have been allowed to cool, cut into slices and grilled but I served it straight away. The mushrooms and still in season purple sprouting broccoli are stir fried with onions and chilli, making a spicy but light accompaniment to the polenta. Using quick cook polenta means it can be whipped up very quickly mid-week, and is a comforting and filling supper. What are youre mid week staples?

If your experience of mexican food runs to fajita and guacamole I’d recommend Mier’s book as a great introduction to an underestimated cuisine.

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