*Originally posted May 7, 2013
My post-op recovery has consisted of napping in a recliner, having people drive me around, writing thank you cards (for my marathon donors), and watching lots of National Geographic channel (I don’t get it at home, but my parents do and I had a lot of shows I wanted to watch). I can tell you that I am not ready to be 85. I seriously could not have picked more beautiful weather to be stuck inside all day. I miss running, but walking is still a challenge so I’m not that antsy to start again.
I am supposed to return to work tomorrow, and I still needed to make my lunches for the week. I had a polenta log sitting around so I decided to make this dish. I change it every time I make it, depending on what veggies I feel like. It’s wicked easy (I’m from Boston, I say that.) I served it with these gluten-free meatballs my mom found at Costco. She is very proud that she found me GF meatballs (in bulk).
Here is today’s version:
- 1 polenta log, diced and sautéed in olive oil
- 1 eggplant, diced
- 1 bell pepper, diced
- 5-6 white mushrooms, sliced
- 2 cups spaghetti sauce of your choice
- 1/2 a fresh mozzarella ball, diced
- Salt and pepper
- Parmesan to garnish (optional)
Heat olive oil in saute pan over medium heat. Add eggplant, and saute until tender, about 10 minutes. Add mushrooms, bell pepper, and salt and pepper, and cook until 2-3 minutes until mushrooms have started to brown. Add polenta and sauce and heat through. Add mozzarella last and heat for another 2-3 minutes.