I started out planning last night's meal with only one ojective - to use the zucchini I bought at the store Friday night before it went bad. The rest was a big, fat unknown.
After browsing through recipes and thinking about what we had on hand, I decided that maybe polenta would be part of it. Last week I bought 2 tubes of Melissa's Organic Polenta. I didn't buy it for a specific recipe, but just to keep on hand. Turns out it was a good thing to have on hand for tonight.
Now I had to come up with a tasty sauce, using zucchini, to go over the polenta. My family is not all that crazy about zucchini, so I decided that the sauce had to be very flavorful and full of other things they did like. That's how the Italian sausage came in - everything tastes better with a little pork fat, right?
I thought about using diced tomatoes as the base of the sauce, but I found 1/3-1/2 a jar of Muir Glen Cabernet Marinara Pasta Sauce. Marinara pasta sauce? Isn't that a bit redundant? It didn't look like that was going to be enough sauce, so I added a small can of tomato sauce. Turns out that was a little too much sauce - it's hard to keep a polenta dish layered if it's too soupy - but it was better than it being too dry. To add more flavor to the sauce, I added some crushed garlic, chopped kalamata olives, crushed red pepper, Italian seasoning, salt and pepper.
I sliced the polenta and put it in a single layer in a shallow baking dish - or as close to a single layer as I could get - my slices could have been a little thicker, I guess. I topped the polenta with the sauce, some fresh mozzarella (another leftover getting used - hurray) and some Parmigiana Reggiano.
I baked the dish at 350º for about 20 minutes.
Supplies are getting low and I won't get to the store until after dinner tonight, so tonight's dinner may be tricker and it's an activity night for us, so probably just tomato soup and grilled cheese............
Tags: polenta, zucchini, sausage, main dish, recipe