Thursday, August 12, 2010

Polenta for one.

Ah, football season. It's so close I can taste it...quite literally, cause it means I'm back to cooking for one at least one night a week while Hubby has football class. And we know what that means—PammyFood he doesn't like! Yay!

This week I went with quick and easy—pan fried polenta slices with veggie marinara. I'm still not entirely sure why he's anti polenta. I think it's the texture, but he's never really expressed an actual reason, so I can't be sure. And really, whatever. The boy doesn't like it. On to the next.

I used leftover oyster mushroom because I had no idea what else to do with it, but I'd prefer a package of sliced button or white mushrooms for this. Do with that what you want. Garlic would be good, too, had I had any...And I'm sure any number of veggies would be great in this, I just happened to have a small zucchini in the fridge that needed a home.

Sliced Polenta with Veggie Marinara
One package pre-cooked, formed polenta
Garlic powder
Salt and pepper
olive oil
Mushrooms, sliced (8oz or so)
Small bottle marinara (I used organic from Trader Joes)
Balsamic vinegar
Red pepper flakes
Handful shredded (or chopped) carrot
One zucchini, thickly sliced
Romano or parm cheese, grated

Sauté the mushroom in large saute dish for a bit til soft. Stir in sauce, red chili, some salt and pepper, and a short pour of balsamic. Bring to simmer.
Stir in veggies. Cover, cook over low for 10-15 minutes or til veggies are cooked.

In the meantime, slice polenta fairly thin. Sprinkle well with salt, pepper and garlic powder.

Heat a bit of oil in sauté pan, add polenta. Cook about 5 min a side over medium heat.

Serve on plate, scoop on pasta sauce. Top with cheese.

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