Impatience

I could not wait to tell you about tonight's meal, even though I have three posts coming up waiting publishing. Can you think of anything better than cubes of creamy, crunchy, sweet polenta, rounds of spiced sausage, and roasted vegetables, tossed together with a splash of lemon to brighten up the flavors? I can't. It's the perfect weeknight meal; light, beautiful, and satisfying. Make it - I know you'll love it.



Warm Polenta and Italian Sausage Salad

Ingredients:

1 zucchini, cut in 1/4 inch half rounds
1 summer squash, cut in 1/4 inch slices
2 carrots, peeled and cut in 1/4 inch slices
1/2 red onion roughly chopped
1 teaspoon of salt
2 teaspoons canola oil

1 roll (1 lb) of ready-made polenta*, cut into 1 inch cubes
6 oz of fully cooked Italian sausage, sliced into 1/4 inch thick slices
2 teaspoons extra virgin olive oil
zest of one lemon
Juice of half a lemon (about 2 tablespoons)
1 jalapeno, finely diced (optional)
2 tablespoons of fresh oregano leaves
1/2 teaspoon salt

Preparation:

Preheat oven to 400 F.

Toss the vegetables with the salt and oil and place in a large baking dish, spreading them evenly. Place in the oven and bake for about 20 minutes.

Heat the olive oil in a large skillet and saute the sausage for about 2 minutes on medium high heat. Remove from pan and place in a large mixing bowl.

Saute on medium high heat the polenta cubes carefully turning them to golden brown all sides, about 3-5 minutes. Place them in the large mixing bowl.

Place the roasted vegetables in the mixing bowl with the polenta and sausage; add the jalapeno, oregano leaves, salt and lemon juice.

Carefully toss everything together to combine and serve immediately.

Ju bëftë mirë!
E.

*You can make your own polenta a day in advance and let it sit in a square container overnight. Cut in 1 inch cubes just prior to cooking.