How much flavor can we pack into this bowl?
I'm actually quite sad that this bowl is not in front of me right now. That is how much I am craving this delicious collection of goodness. As you can see (and, as of this point, it should not come as a HUGE surprise), there are probably more toppings than base in here. So, if you didn't know me, you would fear that I'm trying to cover up some godforsaken fearful thing underneath all of those colorful, harmless toppings. Fried spider? A severed hand?
But you do know me and so, boom, crisis averted.
I mean, my love of toppings extend into practically every realm. I always want tastes of everything. I not-so-secretly might be the millennial that orders four dishes just to taste and share. And trust me, I have changed my order at restaurants more than a human would deem to be normal. That's probably why I like bowl food. It makes it so much easier to PILE on the toppings. And then I don't have to choose. Because sometimes I want mango salsa AND guacamole AND half of the tub of fire roasted corn. Haven't you ever tried to cram a burrito with 52934859084 toppings and then the tortilla explodes? This is the very definition of sadness.
As an aside, did you know you can order a burrito bowl with a tortilla on the side. It is life changing, friends, this fact. Also, to order your guacamole on the side. Because more guacamole > less guacamole.
Can you tell I have been to Chipotle more than once? Of course.
Onto this meal. Yes, let's talk about this meal. Over the past couple of weeks, I have been OBSESSED with polenta. Like they should probably hide it from me. I cannot stop cooking it up and eating it. Warm and with a ton of extra cracked black pepper, it makes the perfect vehicle for EVERYTHANG. I also really love tamales, but hate the work of wrapping them up. So this recipe is the result of the best kind of meal. You know, the one where you have taco odds and ends, but REALLY want polenta. Do not forget the green chiles in the polenta. They actually add that awesome spicy component that takes this bowl to the next level. And of course, you have to top them with everything. Especially some avo, which I know sounds totally weird but the creaminess of the mashed up cornmeal and the avocado in one bowl?!
You can pinch me now... because I might be dead.
So to sum it up. These tamale bowls. You see, you need them in your life. It would be best if you could make them happen today, but anytime this week will work…but hey, do you really want to wait?!?! I mean, if you’re making spicy southwest food for dinner, I would say that’s a pretty good excuse for some fresh margaritas.
Yes. DO IT!
Green Chile Tamale Bowl
green chile tamale base:
to make the tamale base: heat the water in a small pot over medium heat until boiling. Once boiling, stir the polenta into the boiling water using a whisk. Bring polenta and water to a boil, then bring it down to a simmer. Cook for approximately 20 minutes, or until the cornmeal no longer feels gritty. If the water is gone, but the polenta still is undercooked, add water about a tablespoon at a time and whisk it in. Once cooked, season with salt and pepper, to taste. Stir in the green chiles.
Portion polenta into bowls and top with cooked lentils or beans. Add your favorite toppings. Anything you would use to put into a burrito bowl would be DELICIOUS. Some of my favorites are listed above. EAT.
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.