Given my Italian background, I am kind of obsessed with polenta. Growing up in South Africa in an Italian family, I remember my mum using this wonderful ingredient to accompany meat dishes cooked in tomato based sauces. Polenta is a common dish in Northern Italy (where my mum’s family is from), thus coining Northern Italians the name ‘polentoni’ – big polenta’s. A nostalgic dish, which I remember in particular, was Italian sausages cooked in a tomato and onion based sauce, served over a bed of oozy, creamy, polenta and a good grating of parmesan cheese. This hearty meal is a fond memory of food that takes me back to my roots and my childhood. Hence, I am always keen to use it, like here where I fry the left over polenta to make polenta chips. If you haven’t tried these, you need to do so with the left overs from this dish! It’s a bit naughty but totally delightful! 😉

Inspired, last week, by the talented folk at Pinch of Yum, I was quick to act in making a similar dish that used my beloved polenta. What I love about this dish is that it can be easily eaten on its own as a vegetarian meal, packed with nutrient dense veggies OR, as a side dish to accompany a roast dinner or meat of any kind. I quite easily could have eaten it on its own, my husband however, being the meat-eating cave man he is, enjoyed it with some oven roasted, beef eye fillet.

By sautéeing such simple veggies in a little bit of butter and garlic, completely changes their flavour profile. Yes you can reduce the butter content in the entire dish, however, I think that’s what makes this dish so hearty and satisfying to eat on its own, not to mention totally yummy!

Please, what ever you do, do NOT buy the already made, packaged polenta. That stuff is, in nice terms, horrid! You can buy ‘quick cook’ polenta meal at any grocery store near the dried pulses, couscous etc… It is super easy and fast to make! Cooked in salted boiling water or stock, as per packet instructions and you have a great replica of traditional polenta in a matter of minutes.  Traditional polenta takes up to an hour of slow cooking to really release the starch. You can read a great article about the art of cooking polenta here if you’re interested. But for everyday cooking, the ‘quick cook’ stuff is just fine!

To me, this meal seemed to emulate a hearty roast dinner with a bit of a twist. It most certainly left us very content. I hope you enjoy my Polenta with Roasted Tomatoes and Sautéed Veggies. I would love to hear about a family meal you had as a child that triggers fond memories for you!

xxx

I do enjoy my cakes and treats that’s for sure, but we all need a healthy, nutritious meal to turn to at times to balance out the over indulging. Whilst I do enjoy all things healthy (and very naughty too!) sometimes they can taste too blandly healthy and it really puts me off. This is my family favorite dish to return those necessary nutrients to the body in a flavoursome way. Not at all bland or boring! I love this way of making greens as you can really throw in what ever green veggies are lying stray in your fridge. It is a great way to use up bits and pieces. In this recipe, I have used spring onions, broccoli, kale, green beans and asparagus. A lovely little combination I often use. I have to admit, I am not the worlds biggest lover of greens, but done this way, I could eat it by the spoonful. It really turns out best when you cook them so they still have a slight bite. No, my kids don’t eat it voluntarily but they have to eat a spoonful without choice, that way I know they are getting the goodness from a variety of greens. My rule with veggies is, ‘you don’t have to like it, you just have to taste it!’. More often than not, I find that they end up liking it more than they ‘thought’.

We all have our own preferred choices of rice and ways to make it. Feel free to use which ever you like. I simply cook it in a small pot of salted water. 1.5 cups is usually enough for my family of two adults and three small children. To add some flavour to your rice, you can add some homemade stock or bone broth to it. I used plain basmati rice here and it works perfectly as all the other components are quite flavoursome. The only thing I don’t like about this dish is that my stubborn, almost 2-year-old insists on feeding himself the rice and it ends up half in his lap and half all over the floor. I always end up with rice all over my feet during washing up! 😉

When cooking the salmon, everyone has their own choice as to how rare they like it. Just cook it a bit more or less until you are happy with it. That crispy skin is essential however! Like all proteins, they continue to cook once they leave the heat so undercooking it, just slightly is a good idea.

Now, the lemon butter sauce is an indulgence. You can omit it if you choose to as it’s not the healthiest option but a drizzle over your rice isn’t an overly big blow out. I really do think you should give it a go however! It’s a family favorite to go over simple fish meals. The hint of chilli is just wonderful and a great addition for the adults or chilli tolerant kids. If you ever need to give fish a bit of flavour, this is a tasty, easy, simple sauce that will be all you need to finish it off. Give my salmon and healthy greens a go. I guarantee it is so packed full of flavour, it will add a whole new meaning to ‘healthy’.;)

Enjoy! xxx