First, the link to the recipe: Polenta & Vegetable Bake

You can click on that link and it will take you to a recipe and you can follow it and you will have a delicious meal.

For anyone who does not know what polenta is and has a little time to kill, let me tell you about them.

Polenta lives in the pasta aisle in your grocery store. You might have noticed it before and thought “What the hell is this in the tube?” and then grabbed some penne or spaghetti or whatever and been on with your day. And that is understandable. You’re facing maybe 10 feet by 7 feet of boxes and bags of pasta, jars of pasta sauce, and weird little jars of funny little things like capers and clams and pearl onions and these all look at least a little bit familiar and then…

A yellow tube with the non-descriptive word Polenta helpfully printed on.

If you’re lucky (according to a pretty broad definition of “lucky”) there may be a box or two of polenta mix as well. So now you know you can make “polenta”. Or you can buy “polenta” pre-made in a tube. Like sausage or caulk or toothpaste.

In the pasta aisle.

Of course.

What would you even do with this stuff?

Well, there’s that recipe.

Basically you take your tube of polenta and slice it lengthwise so you’ve got a few rectangles of polenta and then you chop up some vegetables. Stir your vegetables in a pan for a bit and then distribute the mix over the polenta and bake it for 15 minutes.

This food is seriously good and seriously easy. Last week it was a weekend dish, this week it made it into the work week menu. I’ll go into menu development sometime, but for now just know that food prep on worknights absolutely cannot be long and involved (as I’m sure you could guess). That doesn’t mean it can’t be delicious as well, though.

When we make it later this week I’ll come back in and post some pictures.

Just take a look at that recipe up top and think about it. While you think about it, consider these bits of information:

  • Polenta usually gets compared to grits, which is kind of understandable when you see how it’s made, but at the same time is kind of misleading because it’s not really like grits. I know some people don’t like grits or think they don’t like grits and that’s fine- more for me! But I would hate for anyone to miss out on this great stuff because they might be afraid of eating weird food.
  • You can make your own polenta with a mix. We have. It’s good! We usually get it in the tube. Less fuss. Less muss.
  • CHECK THE EXPIRATION DATE. I had bought polenta many times, never thinking to look at the expiration date. I learned my lesson the hard way.

Oh, what that recipe says about having it with a nice white wine? It is true- good food is good when you drink tasty alcohol with it. So there’s a helpful hint to see you off.