What’s Left in the Fridge Is More Than Enough

Spicy Balsamic Broccoli Stir-Fry Over Polenta (w/ Slivered Almonds)

Ingredients (Serves 2)

• 3–4 oz pancetta, diced
• 1 cup broccoli florets (cut long into “planks” for maximum surface area)
• 1 cup green beans, chopped
• 1 heaping cup shredded green cabbage
• 2 clove garlic, minced (or 1/2 tsp garlic powder)
• 2 tbsp slivered almonds
• 1 tsp extra virgin olive oil (plus more as needed)
• Pinch of chili flakes
• Salt and black pepper
• Splash of balsamic vinegar (1–2 tsp)
• Grated parmesan or pecorino (for finishing)

• 1/2 cup dry polenta
• 2 cups water (or 1.5 cups water + 1/2 cup milk for richness)
• 1 tbsp butter
• Salt to taste
• 2 tbsp grated parmesan (optional)

Instructions

1. Make the polenta:
Bring water (and milk, if using) to a boil. Slowly whisk in polenta. Reduce heat and simmer, stirring often, until creamy (5–10 minutes). Stir in butter and parmesan. Season with salt.
2. Cook the pancetta:
In a large skillet, cook pancetta until crispy. Remove with a slotted spoon and discard half the rendered fat. Add a bit of olive oil to the pan if needed.
3. Sauté the broccoli:
Add broccoli planks in the skillet and sear until nicely browned, about 2 minutes.
4. Sauté the vegetables:
Clear the center of the pan and add green beans and slivered almonds.. Sauté for one minute then toss with the broccoli. Clear the center of the pan again and add the shredded cabbage. Sauté for one minute and then toss the mixture together, season with chili flakes, black pepper and salt. Add the garlic and 1/2 cup water and cook until the vegetables are crisp yet tender, about two minutes.
5. Finish the dish:
Add pancetta back in, toss everything together, and season with a few drops of balsamic vinegar. The flavor should be salty, tangy and spicy.
6. Serve:
Spoon polenta into bowls and top with the stir-fry. Finish with grated cheese and enjoy.
“Know what’s enough. Build what matters.”