The last time I enjoyed polenta was on my frightening trip to the churrascura. I sauteed some onions, diced peppers, roma tomatoes, and portobellos in a lemon olive oil and seasoned with salt, basil, and oregano. The polenta was baked in the oven with a little olive oil for 15 minutes. Easy enough dinner.
The polenta is definitely store-bought. Sorry, don't have the kind of time to be making my own.
5 comments:
Move over Lidia, Mario and Giada.
When you're in town to visit next, we'll have to go to Nodding Head. They have a fabulous vegan polenta puttanesca that I keep meaning to reverse-engineer. Yours looks good, too. :-)
Wow, I keep being amazed to see which great twist the vegan community is giving to polenta. My father makes it every year from scratch about twice a month in the winter time but he keeps on serving it with a meat stew with snow peas or with milk (this is a very traditional usage). I cannot stand it and pretty much always skip it when I am visiting. Next time, I will definitely make soemthing with his leftovers!
Wow that looks really good. Did you make the polenta or use the polenta roll?
Don't be sorry! Time-savers like pre-made polenta are lifesavers!!! (for me as well...) Lookin' good!
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