Lunch again…? you say.
I know. But I promise, this one is worth reading (and making). It’s a wonderfully simple, not to mention 10-minutes-preparation- only meal, wholesome and filling, but not too rich. Can you tell? I love polenta – it brings back fond childhood memories. Even my scientist, head in her books mom could make Polenta ;-)!
What you will need is
Polenta, 1 cup
1 cup milk and water each
Salt and pepper to taste
A generous slosh of very good olive oil
1/2 handful of parmesan cheese (or any other gratable cheese you may have in the fridge
2 handfuls of arugula, coarsely chopped
Artichokes / sun-dried tomatoes / mushrooms / eggplant preserved in oil… even good olives will do the trick
Bring the water/milk mixture to a boil. Add polenta and let simmer for a few minutes, until it thickens. Then season to taste and add Parmesan cheese and olive oil. Stirring occasionally, let the mixture thicken some more for a few minutes. When done, the texture should resemble creamy mashed potatoes.
Serve on a plate and top with the preserve of your choice, as well as the chopped arugula.
Enjoy the Balkans!