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Zucchini, Radish, & Polenta with Dijon Vinaigrette

In a moment of "oh crap!  What's for dinner?" I rummaged through our fridge and put together a shockingly tasty side dish that I served with one of our go-to proteins, Monkfish.  I figured there was a 75% chance that Robert wouldn't touch the veggie and polenta mix, but he sat down and ate it all up!  (On a side note - isn't he just HUGE these days?)

Zucchini, Radish, & Polenta with Dijon Vinaigrette

  • 1 Medium Zucchini

  • 6 Radishes

  • 1/2 tube of Polenta

  • Olive Oil (for a skillet and for the dressing)

  • Salt and Pepper to taste

  • Dijon Mustard


  • Cut the Zucchini length wise, then in slices

  • Slice the radishes into discs

  • Heat about 2 Tbs of Olive Oil in a skillet. Add the Zucchini and Radishes on a high heat, then turn down the heat when the sides start to brown to soften everything.

  • Slice the Polenta, then cut each slice into 8 wedges. Add the Polenta to the skillet and add Pepper to taste. You may need to add a little bit more Olive Oil to gently fry the Polenta.

  • As the veggies and Polenta are cooking, prepare the Dijon Vinaigrette by pouring about 3 Tbs of Olive oil in a small bowl. Scoop 1.5 tsp of Dijon Mustard into the bowl.

  • Using a fork, whisk briskly until the mustard and Olive Oil are mostly combined. Add Salt and Pepper to taste - but not too much!

  • When the veggies and Polenta are cooked, pour into a larger bowl. Pour a small quantity of the dressing and mix. Take a taste bite until you have the veggies have just the right amount of acidity from the dressing. Don't over do it - you will have more dressing than you actually need, but it is really hard to make a smaller quantity of dressing!

  • Serve while warm.

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