The Jar Lunch: It’s like a bag lunch or a bento lunch, but the next big thing is lunch packed in a good ol’ mason jar. I have to microwave my lunch at work, so metal containers won’t work and heating up plastic has me worried. We often simply fill mason jars with leftovers, but sometimes it is fun to come up with a clever jar lunch and make a big batch. Lunch for the whole family is already packed.
Oh my gosh, it’s Friday! I went to bed last night convinced it was Wednesday. This post was already a week late thanks to a trip to urgent care last week. Everyone is okay, except possibly my gallbladder. We have been absentee bloggers as we’ve moved from one project to the next in our house and yard. Sadly, the blog and garden have been neglected. I do have a new Jar Lunch for you, however!
Sometimes new ideas come about from leftovers. Instead of trying to make a creamy polenta packed with milk and heavy cream, I decided to try stirring in a little cream cheese and fresh chives. It was a hit, and stores perfectly in a pint-sized jar. You can make them ahead, store in the fridge and add your favorite toppings later.
Polenta with Cream Cheese & Chives
Makes six small servings
4 cups water
1 teaspoon salt
1 cup yellow corn meal
6 tablespoons cream cheese
2 tablespoons chopped chives
In a medium sauce pan, bring water and salt to a boil. Add the corn meal slowly while whisking. Reduce to low heat and simmer about 10 minutes, stirring frequenly, until thickened.
Turn off heat and stir in cream cheese and chives until fully incorporated. Using a jar funnel, divide the mixture between six pint-sized mason jars. Allow to cool, then refrigerate until set.
You can put just about anything on top of polenta. This week we opted for vodka sauce, sauteed mushrooms, Trader Joe’s Meatless Meatballs, and a little parmesan.
Next time, I’m taking a cue from the store bought tubes of polenta and adding some cooked quinoa for a healthier grain. And perhaps a poached egg on top!
See our other Jar Lunches here.