Experiments in Polenta-Land

Happy New Year, all!

My year as a high school teacher continues to nudge me away from the kitchen and towards frozen delights from TJs or snack-dinner (a term coined by Katie VL's little nephews when I was down visiting over the holiday).

However, every once in a while, I get inspired. A few weeks ago, two dear friends had me over for dinner and we feasted on amazing beet and avocado salad and baked polenta with goat cheese. I vaguely remember hearing about polenta once before in my life, but I had no idea that it is an Italian grain made of cornmeal (are you thinking what I'm thinking? Gluten-free!). You can buy it at TJs in a little polenta-log, make it yourself, or buy it elsewhere, I'm sure. It's affordable and organic at TJs, so win-win. Tonight, when I came home after an 11 hour day with almost no sustenance and a shot voice, I was looking for something to make with polenta that gave me protein, veggies and a new taste. What I came up with was completely an accident, but I loved it and will make it again soon.
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Pesto Polenta with Shrimp and Pan-Fried Veggies (gluten-free)

Place polenta slices (1/4-1/2") onto a cookie sheet and into an oven at 350F, topped with parmesean cheese. Bake for 20 min.

While baking, pan-fry 1/4 red pepper and 1/2 zucchini (sliced) and a large handful of spinach in an ample amount of olive oil. Add shrimp (or any meat you desire, I suppose) and continue to fry. Now, for the magic: season towards the end with black pepper, a spoonful of pesto, a hefty sprinkling of parmesean cheese and a few tangy sun-dried tomatoes. Mix around and coat with pesto while finishing your pan-frying.

Take polenta slices out of oven and place on a plate. Top with the veggie/shrimp/oil mixture which will be absorbed by the polenta, enhancing the flavor of everything. The polenta should be slightly crispy on the outside, which is delicious.
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Serve with wine to drink and Seu Jorge's album, Cru, as accompaniment for your elegant meal. I will be finishing my evening with my favorite Italian chocolate: bittersweet Perugina.

Salute!