Polenta as promised.  I love polenta and try to find creative ways to use it, some work and some have simply scared the hell out of me.  Ok, that's probably taking it too far but they just haven't been worth repeating.  This recipe is worth repeating again and again.  What is nice about this recipe is the "sauce". You can thin it out and use it on pasta or keep it thick and use it on a burger or a vegetarian sandwich (which I will post next week).  I call this recipe a salad for a lack of a better description.  If you can think of one leave it in the comments, I'm open to it.  
Now, you might be asking "what is polenta"?  Well, according to the world wide web it is:


cornmeal as used in Italian cooking.
  • a paste or dough made from cornmeal, which is boiled and typically then fried or baked.

Here is the funny thing, I thought it originated from Mexico, not sure why but many of the meals that I have had have been Mexican.  Like Mexican pie and fried polenta with refried beans and eggs.  Who would have thought that it was Italian.  I do not make my polenta from scratch because you can buy it so inexpensively and there are not fillers or extras added to it.  The one I buy is also certified gluten free and the cost is only $2.99.  So what the heck.  

This recipe is for 3 people: 

Thin sliced polenta about 1/4" or less thick, I cut three per person
1 Avocado sliced, diced
2 Hard boiled eggs, diced
Salt and Pepper to taste
1 tsp oil for frying

1/2 cup Sundried tomatoes in oil
1/2 tsp ground ginger
1 tsp minced garlic
2 TBSP Olive oil
2 TBSP Ground Parmesan Cheese
6 Fresh Mint leafs
Salt and Pepper to taste

Hard boil your eggs first

Place a very small amount of oil in a pan (about a 1/4 tsp for a small frying pan or 1/2 tsp for a larger), don't crowd the pan
Get the oil hot
Place the polenta into the hot oil carefully
Brown on each side
While the polenta is browning cut up your avocado 

Start your sauce:
In a food processor add all ingredients except salt and pepper.  This is going to be thick but you can thin it out with more olive oil if you like.  Once is is fairly smooth, adjust to taste with salt and pepper.

Now just assemble the "salad".  What is really nice about this recipe, you can add lettuce to it if you like.  Baby greens go really well with it as do anchovy's.  Other optional items:  green onions, radish, mushrooms and carrots.  I think you get it.

Have some fresh fruit with it to round out your meal. 

I  hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information calculations were obtained from Caloriecount.com. This is for the salad without the sauce.