Polenta Cakes, Leftover Remix

I told you just how much polenta I had leftover when I made Chorizo and Polenta. If you missed it, there was a LOT of polenta. I decided to flavor up the leftovers and make them into cakes.

I feel so accomplished using leftovers. This post is a bit delayed, but better late than never, right?
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Ingredients:

2 cups prepared polenta
¼ cup white wine
3 tbs butter
2 tbs grated Parmesan
2 tsp chopped basil
2 tsp chopped garlic
salt & pepper
⅔ cup Panko breadcrumbs
½ cup seasoned breadcrumbs

Directions:

I warmed it slightly (since it had become one with the shape of the container since I made it a few days prior).
Mix in wine, butter, Parmesan, basil and garlic.
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Heat a heavy skillet with ¼ inch of vegetable oil, over medium low heat
Mix breadcrumbs, Panko, salt and pepper in a shallow bowl/plate.
Raise oil temperature to medium.
Form polenta into patties and cover with breadcrumbs.
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Drop a pinch of polenta mix into the oil to be sure it bubbled immediately.
Pan fry each cake until golden brown.
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Cover or keep warm in the oven until serving.
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Let’s recap. I made 2 cups of polenta which ended up being 6 servings when I made Chorizo & Polenta. Now I made about 4 more servings of polenta into cakes. That is exactly how much polenta you get using 2 cups of dried polenta.

Thanksgiving Sides & a GIVEAWAY

Thank you to Country Crock for sponsoring this post. Visit and tell us your favorite Thanksgiving veggie for extra entries into this giveaway. I was selected for this opportunity as a member of Clever Girls Collective.

Today I have a very special GIVEAWAY but first we’ll chat Thanksgiving.

Halloween is over, on to the next foodie holiday!I haven’t hosted Thanksgiving yet but I’m always happy to provide a side to whichever family is graced with my presence. I tested out a veggie side using Country Crock and it was awesome! I tried my hand at a few Thanksgiving-y dinner items.

Smokey Maple Brussels Sprouts

Ingredients:

1 pound fresh brussels sprouts, trimmed and quartered
3 tbs Country Crock
4 slices of bacon
1/4 cup maple syrup
a few drips of liquid smoke (optional)
1/3 cup dried cranberries (optional)

Directions:

Steam brussels sprouts until just starting to soften (they’ll cook more in the pan)
Melt Country Crock in a saute pan.
Add brussels sprouts to Country Crock and cook for about 5-7 minutes on medium high heat, stirring occasionally.
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Once sprouts have begun browning, add in maple syrup, liquid smoke, bacon and cranberries.
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Cook another 2-3 minutes, stirring well, then remove from heat.
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This was great. Bacon makes everything better so don’t forget that one. I added some liquid smoke to give it a touch of earthiness. The bacon adds that too, but I think liquid smoke is a great addition to anything with bacon. I put it in chili too. The Country Crock adds the perfect golden creaminess without too many calories or trans fat.

I somehow forgot that I was going to put the dried cranberries in. It would have added a nice red (and tart!) punch.

I also made  stuffing cups so my Thanksgiving side wouldn’t be lonely. This wasn’t really a recipe, I just added and threw it all together. I gently cooked onions in a few tablespoons of Country Crock.

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I added in two different kinds of bread, chopped with chopped apple, thyme, and a splash of white wine.

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I baked it for 20 minutes in muffin cups so it would be single serve-able.
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They didn’t stay together too well. Ohh well! I liked how perfect the textures played together. The apples and onions totally helped make this better than out-of-the-box. Can you believe how few ingredients it takes?!

I served these two winning sides along with some turkey meatloaf muffins I saw. Nothing like some stellar sides to accompany a frozen quickie dinner.
country crock_meatloaf_590_390

What Thanksgiving sides do you graviate towards? Check out some of these other sides (spoiler: I have my eyes on that spoonable cornbread!)

Now, for the GIVEAWAY. Ta Da!

what you’ll win:

Check out these awesome Williams Sonoma candle holders here

Check out this Sur la Table baking dish with wire basket here

****This giveaway has ended. The winner is # 9, Kim F! Thank you for your support and I hope you enjoyed the Thanksgiving side!****

when to enter: now until Sunday November 4 at midnight EST.
how to enter: leave a comment telling us your favorite Thanksgiving side!
extra entries: follow The Three Bite Rule on facebook then leave another comment letting me know you follow
extra entries: follow @threebiterule on twitter then leave another comment letting me know you follow
extra entries: check out Country Crock’s other ideas and leave a comment there, and back here letting me know you did.

Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

What I Ate: Ramen Coleslaw

I was trying to think of an easy side I could literally throw together. I was lacking motivation recently and somehow this came out of nowhere. I’ve made it a few times, but not once this summer yet. My twist is using broccoli slaw instead of cabbage or slaw mix.

This is so easy and takes 5 minutes to prep and goes with everything. It isn’t vegetarian but it is delicious! It is probably the cheapest side-dish ever. I dare you, find a cheaper one.

The Three Bite Rule - Ramen Slaw

Ingredients:

1 bag broccoli slaw
1 pack ramen noodles, chicken flavor
3/4 cup oil
4 tbsp apple cider vinegar
4 tbsp sugar
sprinkle of pepper
1 of the chicken pack flavorings in ramen noodle package

Directions:

The Three Bite Rule - Ramen Slaw
Boil the ramen noodles for about 5 minutes then drain.
Whisk or shake in a jar the oil, vinegar, sugar, pepper, and ramen flavor pack.
The Three Bite Rule - Ramen Slaw
Mix noodles, slaw, and dressing.
The Three Bite Rule - Ramen Slaw
Refrigerate at least 30 minutes before serving. I should have thrown in sunflower seeds. That crunch on top is delicious. I like how oil-vinegary this is. There is so much flavor from the ramen. My Mum and mother-in-law both make it with grapes & nuts. I like this salad when you keep the noodles raw too. They’re super crunchy.

Let’s break it down:

1 pkg chicken ramen: $0.24 (12 pack @ $2.99)
1 pkg broccoli slaw: $2.99
very little oil & vinegar
total = $3.23 and serves about 6, or $0.53 per serving.

Can you believe that pricing? It’s a crowd pleaser that won’t break the bank.

Corn, Avocado, and Cuke Salad

I have a brief (but delicious) one for you today. I just got back from San Fran and have a lot of catching up to do. I made this side salad for Father’s day since my dad is all about the avocados recently. It is a bit delayed but couldn’t be more perfect for the crazy heat we’re having here on the East Coast (San Fran, not so much). I liked it as an easy alternative for a veggie side.

Ingredients:

2 cups corn
1 large cucumber (I used an English cuke so I didn’t have to peal it and there would be some dark green)
1 avocado
2 tbs chives (or green onions)
2 tbs Italian salad dressing
dash of salt

Directions:

Cook corn and roast corn slightly (roasting = optional).
corn roasting for corn/avocado/cuke salad
Chop cucumber, avocado, and chives.
Combine dressing with all the chopped ingredients and serve immediately.
corn avocado cuke salad thethreebiterule.com
Tip: leave out the avocado until serving but the rest can be prepped earlier that day
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I like the color and textures in this one. I would have been tempted to throw in some tomatoes if I had any around. The chives came from my garden and yes, they are the only edible thing growing right now. I’m crossing my fingers for my tomato plant that seems to be rockin’ some green future-tomatoes.

I think it also lends itself well to a Mexican meal or if you have an abundance of fresh corn this summer! It is light and cool so serve it at your next bbq and throw any leftovers into a quesadilla or onto your salad or dip into it with chips.

What I Ate: Couscous

To continue this What I Ate series, I have a fun side for you.

This was a perfect summer meal. Marinated grilled chicken and couscous packed with veggies. I loved the flavor and was really jazzed about the couscous as a side. It might not look extra special but it was just right.
what I ate : couscous
I cooked the couscous as I normally would but I roasted tomatoes while the couscous was cous-ing. I added the roasted tomatoes, and spinach I chopped up as if it were an herb. Worked like a charm to use a somewhat small amount of leftover spinach and “hide” it in a way. I added a touch of butter and Dijon. Perfect!

Ingredients:
Israeli couscous
10 grape tomatoes
1-2 cups spinach, cut chiffonade
1 tbs butter (or 2 if you’re being real)
1 tbs dijon mustard