~Amanda~
So many people think that eating healthy takes so much time and effort, but in actuality, it can really be so simple to make a super delicious and healthy meal with minimal effort and not so much time… this recipe is an example of just that. I originally found a similar recipe to this one on Naturally Ella two summers ago and made it for myself quite often. I love the simplicity of the polenta and grilled vegetables and how it’s not only healthy, but bursting with flavor and so satisfying (as most things that are spiced with curry and come from a grill are). I always thought of this as a light summer meal, but while doing my menu planning this week for our healthy new year, I found myself craving it. I updated it for the winter by adding some chicken apple sausage (to satisfy the meat cravings of my wonderful boyfriend, and to add some extra protein) and by doing the grilling on an indoor grill pan, because winter in Colorado means it’s dark by 4:30 and grilling outside is just not quite as fun as it is in the summer!
Polenta is quickly becoming a favorite food of mine. I love the creaminess and the nutty corn flavor and I especially love that it’s only 80 calories per serving and you can buy it precooked, which makes the prep so simple. For those of you not too familiar with polenta; it originated in Northern Italy as a peasant food and is usually made from yellow cornmeal (which makes it naturally gluten-free, score!). Polenta can be made from scratch using cornmeal, but I love the stuff that you buy from the precooked in tubes, like this Traditional Italian Polenta made by Food Merchants. NOTE: Always buy organic polenta. I say this because so much corn today is genetically modified so buying organic ensures you’re getting the most natural, nutritious food you can. To prepare the polenta for this dish, all you have to do is place the tube of polenta in a saucepan with some vegetable broth and heat it up while stirring until you get a smooth, mashed potato like consistency. That’s it!
Preparing and grilling the sausage and vegetables is just as simple. First, place the sausage on the grill and cook for about 5-10 minutes per side; this will vary based on the size of your sausage. We buy the French chicken apple sausages from sprouts and sometimes they are so huge that they take quite a while to cook… and because I’m so finicky about cooking chicken, half my time is spent making Conor come check to see if they’re done. While the sausage is grilling, you can prepare and grill the zucchini and peppers; simply slice in strips and then toss them with the curry powder, salt, and pepper and place on the grill. They will only take a few minutes per side to char and cook through. Once the sausage and veggies are done, cut them into small slices and serve on top of the polenta. I love to top mine with some cashews to add a little bite, some feta because you HAVE to have a little cheese, and cilantro to brighten everything up! This was the first time Conor tried this meal, and he cleared his plate in record time, so that is my proof that this meal is not just healthy, but it’s really tasty too!! ENJOY!!
- 1 18oz tube organic precooked polenta (Food Merchants: http://www.vitacost.com/food-merchants-organic-polenta-traditional)
- 1- 1 ½ cups vegetable broth
- 1 medium zucchini, sliced in long strips
- 1 red bell pepper, cut in fours
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 chicken apple sausages (or any flavor you prefer)
- Cashews, feta, and cilantro to garnish
- Prepare the polenta by placing the polenta from the tube in a medium sauce pan and break up with a spoon. Add about ½ cup vegetable stock and place over medium heat. Stir to combine adding more stock as necessary until the mixture reaches a ‘mashed potato like’ consistency, using the spoon to break up any clumps. Reduce heat to low and keep warm until serving.
- While the polenta is warming, preheat grill (or indoor grill pan over medium-high heat). Place the sausage on the grill and grill until cooked through, about 7-10 minutes per side depending on the size of the sausages. Remove and cut into ½“ pieces and set aside.
- While the sausage is grilling, combine the zucchini strips and pepper slices with the olive oil, curry powder, salt and pepper. Place on the grill and grill until slightly charred, about 4 minutes per side. Remove from grill and cut into ½“ pieces and set aside.
- To serve: place polenta on the bottom of four serving dishes. Then place the vegetables and sausage on top of the polenta and top with cashews, feta, and cilantro.
