Meal for one
Google: “Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Since it’s made from corn, polenta tastes like corn but typically has a mild flavour. Its neutral flavour profile means it readily soaks up other flavours while cooking, such as broth, milk, butter or cheese.”
With some leftovers of zucchini, red capsicum, mushrooms and polenta, I decided to combine them all together to make a dish. It’s like frittata but without eggs. This one of my lazy meal where all the ingredients are leftovers, just throw everything in and mix well then spoon into prepared pie dish or casserole dish and bake. While it is baking, I make a side: salad using leftovers salad, capsicum and mushrooms.
I know it’s not presentable and a bit charred. This meal is quick and easy thus food is not wasted. I got some food to eat while I am in isolation for one week. Let’s bake!!!!!
1/2 zucchini, cut into bite size
1/2 red capsicum, cut thinly
180 g sliced mushrooms
85 ml vegetables stock
85 ml milk
50 g polenta
20 g Parmesan Pecorino cheese
1 Tbs butter
1 Tbs Mediterranean spice powder
20 g sliced mushrooms
1/4 capsicum, cut into bite size
Preheat oven 200 degrees C. Greased a small pie dish with butter. Set aside. Put stock and milk in a pot on high heat. Bring to boil then stirring constantly, add polenta in slow steady stream. Reduce heat to low and cook stirring for about 3-5 minutes until thick. Stir in Parmesan Pecorino cheese and butter. Season with pepper.
Add zucchini to polenta and mixed in Mediterranean spice powder. Stir to combined. Transfer to prepared pie dish and with a wet metal spoon spread out evenly. Gently press in both capsicums and mushrooms into polenta. Sprinkles oregano and thyme over the top.
Bake 30-35 minutes or until golden. Switch off oven and leave in oven for 15 minutes. Wash salad and pat to dry then add to a bowl. Next add the sliced mushrooms and capsicums. Now add oil, balsamic vinegar, salt and pepper. Toss around to mix well.
Remove cooked zucchini polenta capsicums and mushrooms from oven onto rack to cool further 5 minutes. Then cut a piece onto plate and serve with salad, and a glass of white wine. Enjoy!!!!
Mediterranean spice powder recipe is in: https://helenscchin.com/2019/01/19/mediterranean-snapper-and-vegetables/