The Veggie Patch

I have now gone on two runs and everything is feeling great.  The runs are nice and short, and the pace has been great, and there are enough walking breaks scheduled in to make sure my knee doesn’t get too much of a pounding. After working up an appetite I was so excited to get cooking!  I planned my supper out several nights ago and have been pretty excited about making eating.

I have been asked about how to use the pre-made tubes of polenta, when you search on the internet or in a good old fashioned cookbook it is all about making your polenta from scratch and well if you already have the loaf these recipes aren’t always helpful.  So here is a recipe based on using a pre-made loaf or making your own loaf. Once you see how easy it is to make your own polenta you will never buy from the store again!

Home Made Polenta Loaf:
(you will want to make this the night before)

Makes 12 slices or 6 Servings

1.5 cups Corn Meal
5 cups of boiling water
Salt to taste

Bring water to a boil in a pot, add corn meal and salt, whisk together.  Stir until the mixture becomes thick and creamy, this should take about 15-18minutes.  Transfer mixture into a loaf pan and refrigerate for 2-3 hours. It will be fine over night, and doesn’t need to be covered.

Mediterranean Polenta:

Makes about 3 servings 
polenta

Ingredients:

6 pieces of polenta (homemade or store bought loaf)
2 tsp peanut oil
2 cloves of garlic diced
1 small red onion chopped
4 large brown mushrooms ( about 2 cups of diced mushrooms)
2 cups chopped zucchini
1 medium tomato chopped
1/2 cup sliced kalamata olives

Mix veggies Instructions:

Preheat oven to 350 degrees.  Lightly spray cookie sheet with olive oil, place pieces of polenta on sheet add salt and pepper to taste.  Cook polenta for 20-25minutes flipping halfway through.

While the polenta cooks prepare all vegetables, and heat peanut oil in a large frying pan with a lid to medium heat.  Add garlic and onions and cook for approximately 5 minutes or until onions begin to become transparent.

Then add in the zucchini and cook for another 5 minutes allowing the zucchini time to absorb the flavour of the onions and garlic. Add tomato and cook for 2 minutes until the juices start to come out.  Add in the remaining vegetables stir everything together and cover for 3-5minutes, remove lid and stir vegetables allowing to cook for another 5 minutes.

Once polenta is finished cooking place two pieces of polenta on a plate and top with the vegetable mixture, serve immediately.
finished product
If you like olives you will completely love this dish.  You could also use this mixture to top nachos or add some black beans and avocado and put it in a wrap!

Do any of you have a favorite polenta recipes?

Happy Friday Everyone…the weekend has almost arrived!!!

 

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