Now that wedding fever is over, I’m stuck with a cold. A bothersome. Flu-ey. Cold. Maybe my body is trying to tell me something. Something like: ‘stop stressing yourself so much, and just take it easy.’
I’m not a very calm thing. I’m the sort of person that stresses out at the word of ‘Plan’ or ‘Organize’. On the other hand, I love, love, love projects. Sometimes, when all is peaceful and quiet, I lie awake in bed with ideas whizzing through my head. Putting it into reality… well, that’s another matter. I start thinking, ‘but it’s too hard!’, ‘it’s not worth the effort’ and give up even before I’ve started.
Occasionally, there are moments of insanity. There are some ideas that are just too alive to be pushed back. They spring right at me, and I cannot help but to let it live. I won’t lie and say it has always been successful. But I think the point of having an idea take flight is to take the risk and be in the moment. It’s not about it being successful or failing. The lesson is to live in the unknown, allow yourself to be afraid and then bloom from the experience.
Whoops, I’ve gone into preachy zone. There’s an old preacher than lives in this body and if I’m not careful, it takes over the whole conversation.
This is a very simple snack to make. I serve it with chicken wrapped in bacon and cheese with pasta sauce. The combination is just sublime. I’ve decided to share the polenta recipe as it is because it’s really yummy on its own too.
Zucchini and Carrot Polenta Slices (serves 4)
- 1 tbsp (15g) butter
- 1 tbsp (45ml) olive oil
- 1 cup (250g) zucchini, grated
- 1 cup (250g) carrot
- 1 clove garlic, chopped
- 3 cups (750ml) water
- 1 cube of chicken or vegetable stock
- ¾ cup (175g) instant polenta
- salt and pepper
- 3 tbsp (40g) Parmesan, finely grated
- Grease a shallow 22cm square roasting pan with olive oil.
- Heat butter and oil in a frying pan.
- Fry zucchini, carrot and garlic for 3 – 4 minutes, until softened but not browned, stirring frequently. Remove from heat.
- Bring water to a boil and add cube stock. Stir until cube stock dissolves.
- Pour stock into a saucepan, sprinkle with the polenta, stir with a wooden spoon until polenta thickens (5 minutes) and begins to come away from the sides of the pan.
- Remove from the heat and stir in vegetables. Season to taste.
- Tip the polenta into the roasting pan, spreading evenly, then sprinkle with Parmesan and leave in the freezer for 15 minutes to cool and set.
- Preheat broiler. Cut the polenta into slices and cook for 10 minutes or until polenta is golden.