Polenta
I was quite pleased with my polenta creation for dinner tonight, enough so that I'm writing down the (very brief) recipe to remember for again.
One log pre-made polenta, sliced into 1/3" rounds
one small handful arugula
one small handful curly parsley
1 can diced tomatoes, mostly drained (I actually used half a can plus some cherry tomatoes, because I had both around)
salt, black pepper, red pepper flakes
Put polenta slices in the toaster oven. The real oven would probably work too, but I wasn't going to heat up the kitchen with it tonight. One could also actually make polenta, although here I wanted the stiff solidity of the pre-made stuff.
Toss tomatoes and green in food processor, and pulse until they are roughly chopped. I suppose you could always just roughly chop them, too. Add seasonings to taste. I might add a little good olive oil next time, too. Pulse again, and through the whole mess in a warm frying pan (I had one warm from cooking chard) for just long enough to make it slightly warmer than tepid.
When polenta is warmed through and slightly toasted, arrange on a plate, spoon on the parsley-arugula salsa, and serve with grated Parmesan cheese. Surprisingly tasty.
One log pre-made polenta, sliced into 1/3" rounds
one small handful arugula
one small handful curly parsley
1 can diced tomatoes, mostly drained (I actually used half a can plus some cherry tomatoes, because I had both around)
salt, black pepper, red pepper flakes
Put polenta slices in the toaster oven. The real oven would probably work too, but I wasn't going to heat up the kitchen with it tonight. One could also actually make polenta, although here I wanted the stiff solidity of the pre-made stuff.
Toss tomatoes and green in food processor, and pulse until they are roughly chopped. I suppose you could always just roughly chop them, too. Add seasonings to taste. I might add a little good olive oil next time, too. Pulse again, and through the whole mess in a warm frying pan (I had one warm from cooking chard) for just long enough to make it slightly warmer than tepid.
When polenta is warmed through and slightly toasted, arrange on a plate, spoon on the parsley-arugula salsa, and serve with grated Parmesan cheese. Surprisingly tasty.