Super Yummy Polenta Dinner

It's not often that I decide dinner on the spur-of-the-moment, but I saw this recipe this morning over at GourmandeInTheKitchen, and I couldn't resist. If you're too lazy to go over there, it's creamy polenta topped with a bruschetta-like tomato mixture and served with parmesan crisps. I know, right?

Tomatoes, of course, we have in spades. These are Principe Borghese variety. I know you think they're cherry tomatoes, but you'd be wrong. These are mini-romas. If I'd known how little they'd be, I wouldn't have bothered growing them, but this recipe turned out to be perfect for their micro-size.

So, you chop up the tomatoes and mix with garlic, basil, olive oil and some salt. The garlic and basil were from the garden too. Yippee!

Then you make the polenta. I wasn't thrilled with her way of making the polenta (I'm ok with the fussy way that most recipes call for), but it turned out very creamy, and Shanti LOVED it. The parmesan crisps are just shredded parmesan baked in the oven on parchment paper. Word to the wise: cool them on paper towels, 'cause they're greeeeeeeeeeeeaaaaaaaaasy.

And this is the finished product. OMGyum! We had seconds, and I seriously considered thirds. Well, I do have some for lunch tomorrow.

Anyway, go to the link, see the recipe, and make it. You'll thank me. After all, this is the same blog that brought us Boysenberry Butter. :)

On a completely unrelated note, these are some carrots I harvested recently. That was it, just wanted to share.

Happy Eating!