healthy quickie veggie dinner

I always think of Monday night's dinner as the most important healthy meal of the week. It is a great time to recharge after a hectic first day back to work, and detox from the weekend's indulgences. Here is a healthy quickie veggie dinner that you might like. I am making it for tonight's meal, so I thought I would share it with you, photographing as I go.

Polenta with carmelized onions, baby bellas, broccoli and sun dried tomatoes

Ingredients (serves 2)
1 tube of polenta
1 package of 'baby bella' mushrooms
1 yellow onion
3+ cloves of garlic
balsamic vinegar
extra virgin olive oil
sun dried tomatoes (about 6)
chickpeas
broccoli or zucchini or spinach


Carmelize the onion in a pot with the lid on. After 5 minutes, add 3 cloves of garlic, sliced, and sun dried tomatoes, sliced. After another five minutes add the thickly sliced baby bellas. Add fresh ground black pepper and stir. Replace the lid and lower the heat until mushrooms are tender. Set aside.



Cut the whole tube of polenta into slices. Polenta is surprising low in calories, so you may as well use it all. Then cube the slices as shown. Cut the broccoli into pieces as shown. Using the same pot, add the polenta and 1 cup of water. Add the broccoli on top. Drizzle some balsamic. Cook over medium heat with lid on.



Stir the mixture when you hear it start to bubble. When the broccoli is cooked and the polenta starts to break up, turn off heat.



Add the mushroom mixture back in and stir. Serve the polenta with black pepper and grated peppery pecorino.