I love to prepare adventurous meals, but during the school year, our weekdays are often filled with meetings, sporting events, and other calendar fillers. While we enjoy these activities, it often makes it difficult to find weekday meals that are quick and serve this year's intention. This recipe, adapted from a clean-eating cookbook, allowed me to make the polenta over the weekend and simply fry it up and heat up some sauce from the pantry. The kids could not get enough of it, and it soon became a favorite weekday request. If you wish for meat for a heartier meal, use a bolognese sauce.
You need:
1 c. instant polenta
1 tbsp. fresh rosemary, chopped
1/8 tsp. chili flakes
1 garlic clove, pressed
1/2 c. Parmesan cheese
salt and pepper
olive oil
your favorite pasta sauce
Cook the polenta according to the package instructions. Stir in the rosemary, chili flakes, garlic, and cheese. Season to taste with salt and pepper and put into an 8x8 pan lightly greased with olive oil. Let cool and refrigerate at least an hour (I did this overnight). When ready to serve, invert on a cutting board and cut into squares. Sear in a non-stick or grill pan until crispy. Serve with sauce and a sprinkling of Parmesan cheese.
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