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
1/2 tube of Polenta
Olive Oil (for a skillet and for the dressing)
Salt and Pepper to taste
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.