I love polenta because it’s incredibly easy to make, filling, and versatile. Here is a single-dish lunch that I whipped up after a trip to the California Street Farmer’s Market with my sister.

Equipment: Saucepan, small skillet, wooden spoon, grater

Ingredients

3 c water
1 vegetable bouillon cube
1 c polenta (corn grits)
2 cloves garlic, crushed
1 tbsp olive oil
1 zucchini, grated
1 heirloom tomato, diced into 1″ pieces
sundried tomato pesto (I bought mine at the farmer’s market. If you can’t find it, substitute another tomato-based sauce)

Directions

1. Bring the water to a boil and add the vegetable bouillon cube. Slowly pour the polenta into the boiling water while stirring with a wooden spoon to avoid clumping.

2. Reduce heat and stir polenta frequently for about 20 minutes, or until it becomes a thick porridge.

3. Heat olive oil in a small skillet. Add crushed garlic and saute for 30 seconds. Add grated zucchini and reduce heat. Saute for about 5 minutes, or until zucchini is cooked.

4. To assemble final dish, spoon polenta into bowl. Add diced tomatoes and put a spoonful of pesto on top. Add some zucchini to the side. Enjoy!

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