If your December is anything like what mine is looking like, you are going to want quick and nutritious dinners to make for yourself and your family in the coming weeks. One evening, time escaped me and when I got to the kitchen to start making dinner it already was 7:40! So I gave myself a challenge to see just how quickly can I make dinner. The time? 20 minutes flat!
I always have had an irrational fear of making polenta, and every time I wonder why I don’t make it more often. Instant polenta is the easiest; boil up some water or broth, sprinkle in the polenta, and stir until it starts to bubble. Add some cheese and you’re done!
I made this with red and green peppers (how festive!) and chicken sausage, but you can use any vegetable you’d like. I thought zucchini and onions would be a nice combination. And as with many of my meals, this can be adapted. If you’re a vegetarian, saute a bunch of veggies and add some beans. Dairy intolerant? Leave out the cheese. Serve with a green salad and dinner is served!
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½ cup instant polenta
2 cups chicken or vegetable broth, or water
Grated parmesan cheese, if desired
1. In a medium-sized skillet, warm the olive oil. Add the peppers, saute for a few minutes, then add the sausage, and cook until the sausage is warmed and the peppers are soft.
2. In a medium-sized saucepan, bring the water or broth to a boil. Sprinkle the polenta over the liquid, and stir so you don’t get clumps. Reduce heat. Stir until the polenta starts to bubble and becomes thick. Remove from heat and stir in the cheese, if using.