Happy Nevada Day Weekend!
With Friday off for Nevadans, I celebrated the day with a chilly 35 mile bike ride in the am, followed by a ton of overdue house chores, cleaning, and wash. As I was left pondering how the day went by so darn fast at 5pm, I made one of the quickest, cheapest, and tastiest dinner creations to date. Now that’s my kind of dinner!
Fall is definitely in the air here finally and the mornings have been chilly! (well, you know chilly for us as in 48 degrees F)
I had a great ride with my new buddy and teammate, who is also a great photographer on the bike.
I finally got my pumpkin pie candle out and the house smells like I want to eat it 
I also made it to the farmer’s market and stocked up on dates. I’ve been going through these like crazy. They are great smooshed on peanut butter toast or on long bike rides. You haven’t tasted dates until you’ve had these from China Ranch. They are so much better than medjools!
These ones are larger hybrid varieties. The gentleman at the market said this variety is limited, so I snatched the last one!
Now on to that dinner . . .
Pre-made polenta in log form can be a tasty addition to many dinner creations. I bought this version from TJ’s, and while it’s pretty bland on it’s own, it has a great potential for flavor enhancements. I’ve seen many of you guys out there make polenta pizza which sounds amazing!
I decided to whip up polenta parmesan and utilize some spaghetti squash that I had roasted earlier in the week for ‘noodles’. I just love spaghetti squash!
In the food processor I mixed about 1/2 cup quick oats, 1/2 cup parmesan cheese, garlic powder, AP seasoning, a little bit of salt, a handful of walnuts for nuttiness, and some Italian seasoning.
I use this stuff in practically everthing.
Slice the polenta into rings and coat each one in the above mixture. Saute in a little olive oil until browned on each side and let drain on a paper towel.
I placed the pre-roasted spaghetti squash in the bowls first, topped it with TJ’s spaghetti sauce and extra sauteed zucchini and mushrooms, with the polenta parmesan on top.
Fresh farmer’s market basil made it really yummy.
kale chips on the side are always nice to munch on.
Then I decided to top it with a runny egg, so good!
The polenta had a crispy crust, but inside it was smooth, creamy and delicious. Everything worked really well together and Chris really enjoyed it too
This is definitely going on the list for quick dinners to make again!
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Tomorrow we have a doggie event with the Pug Rescue here in town and we’ll be bringing Buster. Should be fun! Sunday I have a 75 mile team ride *gulp* as well as getting that lit review done if it kills me. I also can’t believe FNCE is next week!!!!
Have you used pre-made polenta before? What are you up to this weekend?
{ 18 comments… read them below or add one }
Wow. That’s awesome looking polenta! I love gnocchi, which basically has the same texture, but I’ve never been tempted to try polenta until right now. Fab!!
I’m working this weekend. I work every weekend.
I’ve also committed to a 12K run and a quick trip to the Christmas craft fair going on this weekend: how would you feel about an early wedding gift to the tune of something taxidermied? 
Yum! I bet that candle smells amazing!
I haven’t had polenta in a long time…I appreciate that yours is organic, too! I’m not sure if I can get that here. Spaghetti squash is definitely one of my fave types of squash in the fall, too.
Good luck with your killer ride!
What a beautiful meal! I’ve used pre-made polenta before as a topper for chili:)
Looks awesome! I’ve never purchased the premade kind of polenta but really want to try it out sometime. I love the idea of a crispy parmesan crust. It just looks so good!
Glad you got a nice AM ride in. It’s finally cooled down for you in Vegas
Wow! That dinner looks delish!!! I’ve never cooked with polenta at home.
Note to self- Must buy pumpkin pie candle!
Your dish looks fab! Love the running egg on top! I’ve got some polenta that’s been sitting in my fridge for some time now. Perhaps, you just inspired me. I’ll look to your dish for guidance and keep you posted if I try it. Thanks for sharing!
Looks awesome Kristen! I love spaghetti squash, even as a soup. Not sure about those Kale chips though, maybe I’ll try some when we are down there for Christmas?? Hope the ride went well.
-Allen
Looks like a great meal. I am making polenta tomorrow night, but not from premade, just using corn meal, so I will see how it goes. Happy Nevada Day! Can’t wait until FNCE. I plan to spend tomorrow night packing, and then checking again and again to make sure I do not miss anything.
This meal looks delicious. I tried that polenta at TJ’s but I just baked it. Yours looks much better which the tasty crust.
I should get a pumpkin pie candle..I bet it smells amazing!
I am so excited to try this recipe! I am always looking for a new way to eat spaghetti squash
Oh my goodness that meal look phenomenal!! I love polenta but my hubby does not, so I never make it. He ruins all the fun!
I love, love, love dates. Have you had Barhi (sp?) dates…they taste like caramels, I’m obsessed. They’re hard to find, so I always stock up when I spot’em!
I see that polenta log at Trader Joe’s and debated getting it a few times. It just looks strange to me and it’s next to the log of grits (ugh) at our store. Also never tried spaghetti squash because I guess it intimidates me. I should give in to that fear and give it a shot.
Your photography and plating is beautiful!
what an awesome way to eat polenta! I have been eating spag squash this week, I love it. I’m totally trying polenta parmesan soon…and love that you threw in an egg for protein. what a great meal!
Yum! I love polenta! Never seen it prepared this way; sounds great!
I have never used pre-made polenta but have definitely considered it. This recipe sounds so delicious, and simple, which I love.
I have also been eying the fresh dates at Market District lately. I’m afraid they will give me bloating and gas though….even though I know they are soooo delicious.
Have a great time at FNCE!! Take lots of pics. I can’t wait to hear about it.
I have yet to master spaghetti squash, but I love the idea of the parm polenta! The texture is awesome and I bet it came out as a perfect hearty dinner!
Goodness, how did your friend get that great picture on the bike? Was she pedaling at the same time??
Love the polenta parmesan! I think the addition of the runny egg on top just ties the whole dish together. Great recipe!
This looks fantastic! I love polenta (this is a bigtime staple in my house: http://eating-made-easy.com/2010/10/08/quick-side-dish-sauteed-broccolini-with-garlic/ ) AND spaghetti squash…can’t wait to try your idea. And what a beautiful presentation!
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