As a lover of grits, polenta has an open invitation to my dinner plate. Twice in the last few months, I’ve prepared a creamy batch (cornmeal, milk, water, butter, Parm) and topped it with roasted or sauteed veggies. I give the vegetables extra life with pesto—any type will do—or a simple sauce.
Last night I tossed 2 1/2 cups of sauteed vegetables (red onion, mushrooms, zucchini, eggplant) with a few tablespoons of fresh sliced basil and 1 cup leftover All-season Tomato Soup that I froze a few weeks ago. (Your favorite pasta sauce would work just as well.)
Satisfying, healthy, quick. I couldn’t ask for more (except seconds) of a weeknight dinner.
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We made the polenta and roasted veggies for dinner along with my father’s famous grilled duck breast stuffed with jalepenos for a little omnivore heaven. The polenta reminded us heavily of grits but we know those up north prefer to call it polenta to be fancy. We roasted squash, zucchini, onion, red & green pepper and then tossed them with crushed fire roasted tomatoes. Magnifico!!! This is a great go to dish and especially warm and cozy for the winter time. I can’t wait to try more occasional omnivore dishes. The gnocci looks divine.