Dinner/CSA Veggies: Garlic Polenta with mustard-caper sauce and sauteed veggies
An attempt at using up lots of beautiful summer CSA veggies. Fresh polenta with garlic and guajillo chile, topped with sauteed onions, leeks, eggplant, zucchini, cherry tomatoes, and sundried tomatoes. All the veggies except the tomatoes are from the CSA. Served with mustard-caper sauce. This is the first time in ages I’ve made polenta. The one other time I tried it was a recipe for “soft polenta with tomato sauce,” which I hated. The polenta was served hot out of the pan instead of allowing it to set into cakes, and it was just too much gloop for me. Since then I’ve had some excellent polentas in restaurants and some so-so packaged polentas at home (the kind that comes in a plastic casing like a sausage). I don’t think I’ll be buying those polenta tubes anymore- it was super easy to make from scratch and much tastier.
