mediterranean vegetable stew over soft polenta

I realized tonight that I haven't cooked at all since I got Richter, because I had definitely not yet witnessed the Richter Can Opener Dance. No, kitty, not for you.

Tonight's embarrassingly easy "dude I'm still recovering from my winter" dish was from the March 2004 issue of Cooking Light and would be hated by at least two people I love due to the high tomato content. I served it with a nice green salad for a fully yet unintentionally vegetarian meal.

Heat 2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add 2 cups (1/4-inch) slices zucchini and 1 1/2 teaspoons bottled minced garlic, and saute 30 seconds. Stir in 1/4 teaspoon black pepper, 2 (14.5-ounce) cans diced tomatoes, 1 (14.5-ounce) can Italian-style stewed tomatoes, undrained, and 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed; reduce heat, and simmer 10 minutes, stirring occasionally.

While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add 1 cup dry polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally. Stir in 1 1/2 cups (6 ounces) preshredded fresh Parmesan. Serve stew over polenta. Yield: 6 servings.

Posted by astraea on March 09, 2004 | TrackBack

Wow, that sounds tasty. 8) I love polenta, and definitely don't make it often enough. And good for you for getting back into the kitchen!

Posted by: meriko borogove on March 10, 2004 7:29 AM
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