Thursday, August 12, 2010
I stopped by my local independent grocery store, The Whitneyville Market, this morning to hang a flyer and caught a glimpse of these pretty little tomatoes and weird looking pepper on the produce shelf. I couldn't resist, so I brought a couple home with me and vowed to create something with them for lunch.
I decided a simple stack alternating veggies and polenta topped by sauteed spinach would make a nice light meal. I sliced a few tomatoes and chopped up a nice fat clove of garlic for the sautee. Then I stacked the polenta and tomatoes and popped them in the microwave for 2 minutes while I wilted the spinach.
Once the timer rang, the spinach was ready, and I assembled my stacks, garnishing with a few twists of the pepper mill. In less than 15 minutes, my farm fresh lunch was ready to be enjoyed!