Greens & Feta over Polenta

Step One: Mix up some polenta, spread in a pan, cut into squares, let it set up, then brown in a little olive oil - or - cut up a pre-made roll and brown.

Step Two: Start with the barest amount of olive oil, some garlic and diced onions. Saute while you wash and chop the greens (any combo will do, spinach, kale, Swiss chard, collards, even romaine).

Step Three: Add the greens to the saute and cook them to your taste.

Step Four: Spread the greens over the polenta and top with Feta cheese.

Summer Salad Supper Number 5

 

Romaine Lettuce

Radishes

Chick Peas

Gently Browned Polenta, diced

Fresh Mozzarella Cheese

Grilled Red Onions 

Day 29: Black Bean & Polenta Casserole

I like one dish meals. This one has many variations, depending on what is in the house at the time. You can make this with the polenta that comes in a roll, or the "quick" polenta mix in a box, or you can make your own polenta. There are also many versions on line. Here is tonight's version.

Black Bean and Polenta Casserole

1/2 a leftover yellow onion - chopped
4 "spring onions" from the Thanksgiving CSA share - chopped
1 medium zucchini - chopped
1 cup chopped green pepper from the freezer
1 cup corn from the freezer
2 cans black beans (Goya organic)
1 can chopped tomatoes with mild green chilies
1 clove garlic - chopped
olive oil
chili powder, salt, pepper to taste
1 polenta "roll" - purchased - sliced into 12-14 rounds
shredded cheddar cheese  - 1-2 cups - depending on how cheesy you like it - and calorie count

Pre-heat the oven to 350 F. Saute the onions and garlic in about 2 tsp olive oil for about 3 minutes, add the zuchinni, cook about 5 minutes more, add the frozen corn & peppers, cook 3 minutes. Add everything else except the polenta and cheese. Add about 1/3 can of water with the tomatoes. Let this cook together over med-high heat while you prepare the pan & polenta. Spray a casserole with olive oil spray. place half of the polenta slices in the bottom of the casserole dish (or 8 x 8 baking pan) sprinkle half the cheese over the polenta. You can either put all the bean and veggie mixture over the cheese, top with the remaining polenta slices and the remaining cheese OR put 1/2 the beans & veggies, then the polenta slices, then the other 1/2 of the beans & veggies,& top with the remaining cheese (which is what I did tonight). Cover and bake about 1/2 hour at 350 F. This makes about 6 good size servings.