Quick and Easy Meals for the Frenzied SLP {Linky}




Hi!

I am linking up with the Frenzied SLPs to share a quick and easy recipe for those busy weeknights. While the past few days I have had all the time in the world to cook, bake, nap, and maybe even do a few progress notes thanks to Snowzilla Jonas, this is not normally the case! My man is going back to school and taking night classes, so most days I try to get back home after work to get some food on the table in warp speed. And frankly, if you are like me, it's just too exhausting to make anything uber domestic after a busy day at work.

In my household, we are vegetarian - except we do eat fish.. so if you want to be precise that makes us pescatarians. Anyway, this is one of my family's favorite weeknight meals - Roasted Vegetables Over Polenta. It is super easy, super delicious, and takes 20 minutes start to finish.



Here is what you will need:
-Whatever veggies you like... seriously! Just grab what is looking good at the grocery store or this is a great way to use up leftover veggies. In this picture, I used butternut squash, brussel sprouts, red onion, and mushrooms. I also often use chickpeas! 
-1 cup of Polenta: I prefer the Bob's Red Mill brand, but I have also seen instant polenta at the store.
-1.5 cups of milk
-1.5 cups of stock (vegetable or chicken)
-1 tbs butter
-salt, pepper
-olive oil
-optional: feta cheese for topping

Here is what you do:
1) Preheat oven to 375
2) Spread your chosen veggies out on a baking sheet. Drizzle with olive oil and top with salt, pepper, and whatever other seasoning you like. If I season beyond salt and pepper, I usually use Herbs de Provence of curry powder, depending on my veggies. Place your baking sheet in the oven for 15-20 minutes, or until your veggies are cooked through.
3) While your vegetables are cooking, bring your milk and stock to a boil in a medium sized pot. Once it has reached a boil, add your polenta and stir frequently. Let the polenta absorb all of the liquid until cooked through and soft (about 5 minutes). You may need to add more liquid depending on the consistency you like you polenta. Add 1 tbs of butter, salt (salt well), and pepper to polenta.
4) Assembly time: Add polenta to your plates/bowls and top with the roasted veggies. I like to add feta cheese for topping as well. 

I hope you enjoy this dish! It is perfect for a chilly day and great for a fast but filling weeknight meal. Do you have a recipe you would like to share? Comment below! Be sure to check out more Frenzied SLP recipes here!

~Erin


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6 comments

  1. Mmmmmmm. Roasted veggies! My Grandmother made polenta ll the time. In fact I have her pewter polenta spoon that has a worn down side from her stirring in her cast iron pan. I love it!

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  2. I've never had polenta, but this looks like a good place to start!
    All Y’all Need

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  3. I just saw a recipe that had polenta in it and was intimidated-but now I think I am going to check it out. Thanks for sharing!

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  4. I love a good roasted vegetable and Brussels sprouts are my favorite! I have never tried making polenta before, but I'm going to have to try it in this dish :)

    Abby
    Schoolhouse Talk

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  5. I'm in awe of people who like veggies! The husband & I aren't big cooked veggie eaters. I may have to try this recipe out, though!

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  6. Looks yummy! I'm a "pescatarian" too and often bring in vegetarian lunches at school where I work. :)

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