Grilled Polenta with Tomatoes and Curry Vegetables

I got this recipe from The Six O'Clock Scramble and decided to post it here because it's so darn yummy. Definitely make the vegetables with the polenta because they go so well together (and the veggies are super easy to make).

Grilled Polenta Ingredients:

24 oz of plain prepared polenta (sold in a tube) or garlic basil polenta, sliced in 1/2 inch rounds

1/4 cup olive oil (I actually could have gotten away with 1/8 a cup for this)

1/2 tsp minced garlic (about 1-2 cloves)

5 fresh basil leaves, chopped

1/2 tsp salt

1 tomato, diced

1/2 cup shredded Parmesan cheese

This can be done on the grill or in the broiler. If doing the grill, preheat it, put the polenta on a vegetable tray and grill until it's lightly browned - about 3-4 minutes per side.

We did this perfectly in the oven on the broil setting (about 410 degrees for approx. 7 min per side - or just until lightly browned - be sure to flip). I put them about 4-5 inches from the top broiler.

It's a good time to get your sauce together and start cutting veggies and preparing the vegetable side.

For the polenta sauce, mix together the olive oil, garlic, basil, and salt. Once the polenta is done, drizzle the sauce over the slices, top with diced tomatoes and then sprinkle the cheese on top.

Curry Vegetables Ingredients:

1 tbsp olive oil

1 tbsp butter

1/2 diced onion (I always use a whole one)

1 diced zucchini (I always use two)

2 cups frozen corn kernels (or 4 ears of corn with kernels cut off)

salt and pepper

1 tsp curry powder

Heat olive oil and butter in a heavy skillet over medium heat. Add onion and cook for 2 minutes. Add zucchini and saute for another 2-3 minutes. Add the corn to the skillet and cook for another 3-5 minutes (if it starts to brown, turn down the heat). Season with salt and pepper and 1 tsp of curry powder (optional but so good!).

Grits 'N Greens

Oh my goooooodnesssss!!!

Why have I not found this awesome recipe before in my 21 years of life (haha)!!???!!!
This Grits 'N Greens was so yummy tonight!! I did a few variations (didn't have instant grits- cooked them from scratch the first time ever!!! and I had to cook the collard greens on the stove top) but overall, this recipe was really easy, very satisfying and super tasty!! I'm definitely adding this one to my rotation and to my top 50 list!! Thank you Budget Bytes! You never fail to make my family happy!!

First - the trick is in the stirring of the grits (it feels like it's constantly for 20 minutes). I used one cup of grits to 3 cups water, a pinch of salt, and boiling/stirring for about 20 minutes.


Second - I didn't have collard greens already wilted, so I poured myself a glass of white wine (a big one), cleaned the greens, and wilted them in olive oil (about a tablespoon), salt and a hot pan.


Third - the greens are wilted! And oh-so yummy!!


Finally - throw them all together with some butter, salt and pepper, and you've got yourself a super winner!!


Disclaimer : these eggs are from Whole Foods (Texas) and have not been added to the eggs salmonella list yet!! Yay!

Rosemary Flank Steak, Potatoes and Asparagus

This steak was very yummy for my tummy. We marinated this overnight with fresh rosemary and some other stuff and grilled it to perfection! We'll definitely do this one again.

Soup and Fruity Salad

Hubby has been good to me this week! I got TWO gourmet meals this night!!

Halloumi Cheese with Cucumber Lentil Salad

My new favorite cheese. Oh my...

Yummy Yummy Polenta!!

This was polenterrific!! Definitely something I want to make over and over again. Is that too much corn for one day? I guess it depends on what we ate for breakfast and lunch. I need to remember this recipe forever. Again, I got it from The Scramble. I think I may stop blogging... because I've obviously come up with a favorite source.

Anyway, I hate to leak recipes that most people have to pay for, but really, you pay for the convenience of having the ingredients thrown into a grocery list for you... and the ability to pick your favorite recipes and lump them together. I love the Scramble... have I mentioned that yet? Anyway, I want to share the vegetable recipe because I'm in love with yellow curry these days.

Saute about a 1/2 of an onion in a little bit of olive oil... once it's pretty soft, throw in a diced zucchini (I used calabaza squash). Let that cook a couple of minutes, then throw in 2 cups of corn kernels (fresh or frozen). Cook those for a minute or two and then dash in some yellow curry powder (I probably used a teaspoon or so). Add a little bit of salt and you have a side dish that is very tasty.

I used to hate curry as a kid but now I can't seem to get enough of it. What's up with that?

Mango Salsa Shrimp -Drool

Holy smoking gun! This combo of curry rice, lime avocado and mango chunky salsa shrimp is definitely something I'll have on my list of last dishes to eat on my death bed. It's always amazing to me how something so good can be so easy to make. I have to give credit to The Scramble once again. Thanks Aviva Goldfarb!

Great salmon sandwiches

These were so easy. I think the bread really made them perfect for this whole family. I just smeared whipped cream cheese on one side of the bread, dropped some fresh dill and capers, and then layered it with smoked salmon. YUM! The boys ate them too (although we left off the dill and capers for them). All plates were clean after these sandwiches!

Salmon Cakes, Salad and Broccoli Thursday

This is my tried and true Salmon Cake Recipe. It turned out super good and we had plenty for left overs the next day. I made a double batch :)

Shells with Homemade Super Veggie Pasta Sauce Thursday

I had made these shells a couple of weeks ago and froze them (they contain cottage cheese, Borsin cheese, spinach, parsley, and probably a few other things). For the sauce, I brewed a big pot almost all day (at least 4 hours). I threw in so many vegetables that I had ground up in the food processor- onion, garlic, red bell pepper, 3 whole squashes (not yellow and not zucchini.. starts with a C and I can't even remember the name of it!), lots of carrots. I sauteed these in olive oil for a few minutes, then threw in two cans of diced tomatoes and a small can of sauce. I also put about a cup of red wine, a bay leaf, lots of spices (red pepper flakes, oregano, cumin, fennel, onion powder, salt and pepper). It turned out really nicely and I hope some of the good stuff from the veggies stayed in the sauce after the long day of cooking!!

Seared Tuna with Avocado Tuesday

This is the best seared tuna ever! I think it should be sold in a restaurant near me! I made the sauce up early (because hubby gets home late) and it was all ready to go when he was ready to sear the tuna (which only takes a few minutes).

As for the potatoes, I just cut them up, mixed them with some olive oil, fresh rosemary and some S&P. Then I roasted them in the oven about 380 degrees for about 45 minutes.

Honey Glazed Sockeye Salmon, Asparagus, and Salad

This was a hit with the whole family. The boys kept eating the salmon and asparagus. Great kids! I marinated the salmon in honey, soy sauce, rice vinegar, garlic, fresh grated ginger, and pepper. I made a spicy mustard sauce to go on top. Hubby grilled the asparagus just right... with the stems over the hottest part of the flame and the tips not so much--- perfection.

Creamy Pesto Gnocchi with Green Beans and Ricotta Lunch Sunday

This was so yummy and so easy!! Don't let the title, Creamy Pesto Gnocchi with Green Beans and Ricotta make you scared. My 5 yo really liked it, but my 3 yo wouldn't even try it... too much green I guess!! I got this from a Real Simple magazine and am really liking the quick and easy recipes they have.

For dinner, hubby is grilling up some shrimp and red snapper (from the Farmer's Market- yum) and we'll probably pair it with a salad and skewered pineapples. We might throw in some of our leftover shells from last night. It's so good to have a stuffed full fridge right now!!

Peruvian Sopa a la Minuta Wednesday

We're going to a friend's house for dinner tonight and I'm bringing this soup and a salad:

Peruvian Sopa a la Minuta

It tastes pretty yummy--- although I had to add a couple more cups of water and some salt to season it (otherwise it was too bland). I've also sliced some jalapenos and have found that these really add a great flavor to the soup!!

I still need to make the salad, but most likely, it will just be lettuce, almonds, and oil/vinegar dressing.

Update from dinner- everyone loved the soup... 1 year old, 3 year old, 5 year old, and 4 30-something year olds! :)