I missed posting a simple recipe last week so here we go with a two-parter that includes polenta and a vegetable mixture that I made up on Sunday. The polenta recipe is basically the same preparation for instant polenta that you’ll find in many places. Jim and I ate this on Sunday with salad, meat and baked potatoes. Today for lunch I served the leftovers with salad. It made a nice size meal for lunch.
Polenta
Prepare polenta by combining 1 ½ cups simmering milk with 1 cup instant polenta. Cook, whisking continually, minutes. Add another ¼ cup milk if it’s too thick to spread. Add 3 TBS butter and 3 TBS freshly grated parmesan cheese. Finish with salt and pepper to taste.
Grease cookie sheet with substantial sides. Spread polenta to ½ inch or so. It will not cover the entire sheet. Put into refrigerator to set.
When vegetables below are almost ready, remove polenta from refrigerator. Cut into squares or rectangles, whatever shape you like! Melt 2 TSP butter on griddle. Heat griddle then cook polenta until golden on each side.
Winter’s End Vegetables
Chop ½ large red onion, 1 medium carrot and 1 celery stalk. Sautee in olive oil. Peel and cut small cubes of a small butternut squash. Chop 2 garlic cloves. Add squash and garlic to softened vegetables and continue to cook. Add a little more oil if needed. Chop 8 canned San Marzano tomatoes. When squash has begun to soften, add tomatoes and some of their juice. Continue to add juice as needed. Chop a few capers and add. Add salt to taste. Add a generous teaspoon of dried basil and the same of dried parsley. Taste for seasoning. Cook until squash is soft.
Top polenta with vegetable mixture and a little parmesan cheese. Enjoy!
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