A meal for a crazy week

So far this week has really flown by.  Between doing month end stuff at work, Wes having food poisoning, and trying to get in a few runs for marathon training, I’ve basically felt really stretched.  I am so looking forward to Thanksgiving.  I’m taking off a full week of work and heading home to the valley.

The valley is little place all its own. I tend to turn in to a “hermit” when I go home and rarely make it out to do much besides suntan, eat, and exercise.

Coming up with creative meals has sort of been pushed to the back burner this week. However, I did come up with this butternut squash & goat cheese polenta last night. This meal was prior to Wes’ poisoning and was definitely not the culprit. Some questionable sausage from his office’s Halloween party seems to be the main suspect.  Regardless, we both really enjoyed this simple, carbtastic meal.  I think Wes referred to it as fancy grits, or something like that.  It takes about 20 minutes to make if you already have your butternut squash pureed. If not, add on another 10 minutes to your prep time.  Not too shabby.

Butternut Goat Cheese Polenta

3/4 cup polenta
1 3/4 cup water
Puree from 1/2 butternut squash, probably about 2 cups
1 tbsp olive oil
2 cloves garlic, chopped
1/2 yellow onion, chopped
3 strips bacon
1/2 red bell pepper
3 – 4 ounces goat cheese crumbles
Pinch of garlic salt
Pinch of salt
Pinch of pepper

In a sauce pan, bring water to a rolling boil. Slowly add in polenta.  Let simmer for about 10 minutes. The polenta will thicken up.

In a separate pan, add olive oil, onions, bacon, and bell pepper. Saute until bacon is cooked.

Drain the bacon fat from the mixture.  Add into polenta pan.  Stir in goat cheese, salt, and pepper. Adjust spices to desired flavor. Add in some red chile flakes for a little kick!

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I ate this as my entree because I just wasn’t feeling terribly hungry. It would be a delicious bed for some short ribs or a steak.  Maybe once Wes is healed and my appetite is back we will give it a try.

I’ve also been doing a little baking this week. I’ll have my 10 minute pie crust recipe and Chocolate Bourbon Pecan shortbread and tarts recipe up soon.  The shortbread is so delicious. It is the easiest recipe to make and is always a crowd pleaser. Can’t wait to share it!

Tomorrow I’ll be on a crazy baking Jam-Jam spree for a little project…. more details to come on that.

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