Fall is back here on the central coast–hopefully it’s here to stay this time!
In honor of the crisp fall night, I decided to make something I’ve been wanting to make for awhile: polenta. Jeff’s not a big fan, but he had basketball practice last night, so I was essentially cooking for one. On my way home from work, I stopped at Trader Joe’s and grabbed their pre-cooked polenta to use for the recipe. I had actually wanted to get the uncooked kind but for some reason, Trader Joe’s doesn’t carry any. But I guess that made this dinner even easier!
The steps were simple: heat the polenta, sauté some veggies, then pour the veggies over the polenta. We had gotten eggplant in our CSA box this week, and it was the perfect complement to the creamy polenta. As always, you could easily substitute any of these veggies for ones you have on hand.
This is definitely a warm, comforting dish for a chilly evening!
Easy Polenta with Vegetables Recipe
Serves 2 (or lunch if you’re cooking for 1!)
1/2 package Trader Joe’s pre-cooked polenta
1/2 cup eggplant, chopped
1/2 cup broccoli, chopped
1/4 cup tomato, chopped
1/4 cup white onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
2 sprigs rosemary
Salt, to taste
Pepper, to taste
1 tablespoon parmesan cheese
Heat olive oil in a large frying pan. Add onions and garlic and cook until onions are translucent, stirring often.
Add broccoli and eggplant. Add a little water (1 or 2 tablespoons) and cover vegetables with a lid. Steam for about 5 minutes, removing lid often to stir. Add rosemary, salt and pepper.
Add tomatoes, cook for another 2-3 minutes, then remove vegetables from pan and set aside.
In the same pan, heat butter. Add polenta and cook until golden brown, about 4-5 minutes.
Serve vegetables over polenta, add cheese, and enjoy!
Note: to make this recipe vegan, simply remove cheese and cook polenta with olive oil.
Anyone have any fun weekend plans?