Polenta Day #1
I decided to try a polenta dish that I’ve been wanting to try for awhile for dinner the other night.
I made Giada’s Polenta with Arugula.
I cut back on the butter and used skim milk instead of the cream requested, which I think made the consistency a tad off, but it still tasted good.
I served the polenta with steamed broccoli and TJ’s battered halibut and tartar sauce.
I was really impressed with the TJ’s halibut from the frozen food section. Pretty good stuff for frozen food.
Hubby and I split a Flying Dog Classic Pale Ale .
I took the leftover polenta and spread it out till flat in a square-ish tupperware for later.
Polenta Day #2
I wanted to make shrimp for dinner last night, but got to the grocery store late after Zumba (and chit-chatting with girlfriends) and after the seafood counter was all put up. I decided to try out these adorable Crab Cake Minis by Phillips .
They were mini, indeed! Here are my fingers for comparison.
For veggies, I tried the Neely’s roasted broccoli with cherry tomatoes dish, which didn’t turn out so hot. That’s what I get for trying to multitask and take a shower while my food cooks.
The crab cakes were a cinch to cook up.
As for sides, I wondered, “Hmm…what do I do with this leftover polenta?” I quickly decided to morph the leftover polenta into something equally tasty but with a totally different texture.
For the leftover polenta…I cut it up into chunks and baked it along with the broccoli and tomatoes.
I drizzled the polenta pieces with olive oil and tossed to coat.
All together now.
Slightly charred broccoli and cherry tomatoes – I’ll have to give this another go, but pay closer attention next time.
The crab cakes may have been mini but they were filling, so I only ate 3 1/2 cakes. I thought they were really good for frozen food, too. Nice texture.
The polenta leftovers baked up quite nicely – I loved the finished texture. Crispy on the outside and soft in the middle.
What do you do with leftover polenta?