Thrifty Living

From the City...

So this week we hit a little patch of bad luck. Ruby, our beloved, got into something she shouldn't have and ended up in the emergency dog hospital for two nights. There was vomiting and diarrhea, IV's and pills and one of the saddest longest dog faces we've ever seen. Needless to say, we told the vet to do what needed to be done and we dipped our ladle deep, and I mean deep, into our savings account.

For the record, this dog is so worth it. She is the sweetest, most loving little being I've ever met. Of course I'm biased but even the vet didn't want to see her leave yesterday. She really is a little gem.

So anywho, we were able to bring her home yesterday and she has been chipper and happy ever since. She's taking more pills than an 85 year old but I definitely think we're on the road to recovery.

So long story short, because of our little financial hitch two days ago, we are on the budget of the century. This really is a great time and an easy time to budget though. You don't really want to go out cause it's so bloody cold and it gives you an excuse to go through your freezer and pantry and start cooking.

Yesterday I made creamy polenta with spinach and bacon. The bacon was a christmas pressie from Mark and Laura and was so good in the polenta, it was downright ridiculous.

Polenta is literally poor man's food. It can cost you next to nothing to prepare. All you really need is cornmeal and water, everything else is just gravy.

Here's the recipe:

Bacon (I used about 4 slices)
2 onions
2 cloves garlic
half of a bunch of spinach, washed and roughly chopped
1 cup cornmeal
4 cups water
1 cup cheddar cheese
salt and pepper to taste

Cook bacon in a large pot. When crisp take out and set aside , leaving grease to bubble (oh ya, you gotta keep that good bacon grease, don't judge, I'm pregnant, I'm eating for two).

Toss in onions and garlic and saute until onions appear translucent and soft. Don't burn your garlic!!! Nothing is worse than burnt garlic.

Add water and spinach and bring pot to a boil. Slowly add cornmeal, stirring the ENTIRE time! If you don't you will get gross clumps that are impossible to get rid of.

Now add your cheese and bacon. Mix well until cheese is melted. Serve hot.

If you are making this for later, pour the mixture into a dish and allow to set in the fridge. When ready to eat, flip dish over and the polenta should come out like a molded pie. Slice into sections and bake on a greased baking sheet for 25-30 minutes at 350 degrees, flipping once at the half way point. Cooking this way will give you a nice crunchy edge.