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.
Move over Lidia, Mario and Giada.
ReplyDeleteWhen 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. :-)
ReplyDeleteWow, 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!
ReplyDeleteWow that looks really good. Did you make the polenta or use the polenta roll?
ReplyDeleteDon't be sorry! Time-savers like pre-made polenta are lifesavers!!! (for me as well...) Lookin' good!
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