Our kitchen went through a big shift in May, when D’s system decided to speak up. It’s been a long time coming. He experimentally went gluten-free, which proved largely successful in terms of relief. Rather than buying separate groceries and trying to take on a loaf of bread solo before it went stale, cook two different pastas for dinner or roll out two different types of pizza dough, I followed suit (at home).
As it turned out, we didn’t have to change much. Admittedly, the only thing we did drastically alter was picking a date-night restaurant based on the whole menu vs. its pizza reputation. We already ate a lot of quinoa and rice, now we rotate in brown-rice pasta and finally tried the Bobs Red Mill gluten-free pizza crust mix (surprisingly good! Although, I think restaurants had set the bar really low.). And we invite the challenge of figuring out how to do the favorites with new ingredients.
With potent basil and this huge tomato from the CSA? I had tunnel vision.
Instead of toast, we have polenta. It’s as simple as that!
Polenta Bruschetta (Gluten-free, Vegan-friendly)
1/2 roll/tube cooked polenta, sliced
2 medium red tomatoes, chopped (or 1 large and 1 small)
1/4 c fresh basil leaves, chopped
2 garlic cloves, peeled & minced
2-3 Tbsp Olive oil, divided
Balsamic vinegar to taste
Optional side: steamed kale
Combine chopped tomatoes, minced garlic, salt & pepper, ~1 tbsp olive oil and chopped basil in a bowl. Stir until mixed well and let sit.
Meanwhile, heat 1-2 tbsp olive oil in a deep sauté pan over medium. Add sliced polenta and heat 1-2 minutes on each side, flipping until crispy and very lightly browned.
Steam raw kale leaves; use as the bed for your brushetta ‘salad’.
Top polenta slices with bruschetta mix and drizzle with balsamic to taste.
This satisfied my craving and our taste-buds were happy! Dinner success.
What’s on your Friday night dinner menu?