It's finally warming up outside - and while I fear I may have missed the seasons for camping and skiing (both things I was dying to do...but couldn't without friends on board) the bright side is that now spring herbs and vegetable are hitting the garden and the grocery store. We are on the cusp of winter & spring, so you may not be able to find ALL the vegetables you love fresh. But frozen will work just as well, and it's often cheaper/easier. I debated whether to go to the store & purchase fresh, or to use the bag of veggies that has been sitting in my freezer for several months. Guess what happened. :) I'm not lazy, I'm...efficient! Truthfully, fresh would probably be great in this because you could skewer the veggies and cook them like kabobs instead of skillet-style. But iz up to you. I used frozen and I can tell you now (excuse me...chew chew...mmm) this tastes GREAT!
Okay, you'll need:
1 bag thawed or approx 1lb fresh summer/spring mixed vegetables (bagged here: carrots, bell peppers, green beans, squash, onion)
olive oil
pre-made polenta
cooked sausage, your choice - I used Opa's jalapeno b/c I like my sausage spicy
salt
Heat up the grill (or in my case, stovetop grill pan) to medium high. Cut the sausage into 1/4 inch slices. Taste test it to make sure it's as good as you imagined. IT IS! :) Mix the sausage into the vegetables & set aside.
Cut the polenta into 1/4 inch slices. drizzle the grill lightly with olive oil (or vegetable oil, whatever). It's prob better to spray or brush the grill with the oil, but I didn't, & the polenta soaked up more OO than I wanted it to. Just a note.
So toss the polenta slices on the grill and let 'em sizzle for a bit. It should take a few minutes for them to pick up some of the yummy brown grill color on the bottom - when they do, flip them over.
This is when we add the veggies/sausage to the mix. If you're doing this like I am, or maybe in a pan even, just dump them on. If you're using a traditional grill, try making a flat surface out of foil or put a cast iron pan on the grill.
Either way...keep 'em moving. We want all the stuff to get nice & warm, the sausage to brown a little, the veggies to lose some of their moisture.
Salt them a little while they're on there. Mmm.
Around the time the veggie mix is ready, the polenta should be done. Arrange the polenta on a plate...
and load it up with the sausage/veggie mix, piping hot and ready to eat! So hearty & satisfying, and pretty darn good for you - only about 400 calories in this serving, and it's so filling that you really don't need a big lumberjack portion to feel full. So eat and be merry!
And if you want to go camping or skiing before it's really too TOO late...let me know...wouldn't this recipe be great to eat while sittin' around the campfire??
