We didn’t have a ton of leftover food from this week’s meals. So, I used a couple of components of leftover dishes to make my new leftover creation. The fried polenta from the Purple Aloo Gobi and the Taco Seasoned “Chicken” from the Taco Bowls are both used in this recipe. I got the idea after my husband mentioned he liked the polenta and that it reminded him of grits. I am not fond of grits, but that’s mainly because I think they’re mushy and I don’t like the texture. Grits are pretty much a mushier version of polenta. So, we’re having firm grits in our Fiesta Chicken & Grits.
Fiesta Chicken and Grits
2 C cooked polenta or grits
1/2 large onion, diced
2-3 cloves garlic, minced
1 red bell pepper, diced
1 4 oz. can fire roasted green chiles
2 C taco seasoned chicken, cooked (coat chicken in olive oil and taco seasoning)
1-2 C Mexican cheese, shredded
Brown onions and garlic in olive oil. Add red pepper and green chiles. Continue to cook until the vegetables reach desired tenderness. Add polenta or grits, chicken and cheese and cook until heated through.
Wow. This is fantastic! I love grits if they’re made firm like polenta. Mmm…and the chiles and peppers are fabulous in this dish. I could’ve used even a bit more grits in the grits to veggies ratio, but it was awesome. This will also be super yummy rolled into a tortilla.
What’s your favorite leftovers dish?
Project Food Budget:
Our budget is $300/month or $75/week. We spent $38 on our CSA vegetable and fruit box this week.
Actual: $38 + previous weeks’ $222= $260
So we are under budget by $40 so far, with about one week left.
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This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,What’s on Your Plate?,·No Whine Wednesday, Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, Grocery Cart Challenge, Cooking Thursday and Ultimate Recipe Swap.