Cheesy Cauliflower Chutney Mess…& Pizza for Breakfast!

Yesterday’s New York Times Dining section had no shortage of interesting recipes.

Mark Bittman wrote a whole article and several recipes on savory breakfasts.  I typically think of egg-based dishes as the staple of savory breakfasts.  But this article introduced me to the notion of polenta, quinoa, and wild rice as breakfast ingredients.

His “Polenta Pizza with Pancetta & Spinach” recipe really jumped out at me.  While I don’t think it is the ideal breakfast for 7am on a Monday, I think it would be a wonderful brunch dish.  I can see serving it on a Sunday morning to our weekend guests in the Berkshires.

Melissa Clark wrote about a dish she terms “Cheesy Cauliflower Chutney Mess” in which she mixes roasted cauliflower and peas with a bechamel sauce and then adds a dash of mango chutney to make it sweet and tangy.  Looks like it could be a very unique vegetarian meal.

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