POLENTA BOWL: ITALIAN SAUSAGE + SPINACH + TOMATOES + EGG + FETA

Need an easy and quick weeknight dinner that won't break the bank? This recipe has got you covered on all fronts! 

POLENTA BOWL: ITALIAN SAUSAGE + SPINACH + TOMATOES + EGG + FETA

for the polenta: 

1 cup dry polenta
3 cups chicken stock
2 tablespoons half and half
1 tablespoon butter

In small stockpot, bring chicken stock to a boil over high heat. Add polenta, reduce heat, and simmer for 20 minutes, stirring frequently. Add half and half and butter and mix until melted. Remove from heat and set aside. 

for the sausage mixture: 

2 tablespoons olive oil
1 pound ground italian sausage
2 small garlic cloves, grated
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon tomato paste 
1.5 cups cherry tomatoes
1.5 cups fresh spinach leaves, packed tightly
salt, if needed

In a large skillet, heat olive oil over medium-high heat. Add italian sausage and cook until browned, about 8 to 10 minutes. Reduce heat to medium. Add garlic, lemon zest, and lemon juice, and cook until fragrant, approximately 3 to 5 minutes. Stir in tomato paste, then add tomatoes. Cook until bursting, mashing with the end of a wooden spoon, approximately 10 minutes. Add spinach leaves and stir until wilted and evenly combined. Remove from heat and set aside. Salt if needed. 

for the egg: 

2 eggs
1 tablespoon butter
1/4 teaspoon crushed red chili flakes

In a small skillet, melt butter over medium heat. Crack eggs directly into pan and cook until whites are opaque, approximately 5 to 7 minutes. Sprinkle with red chili flakes. 

assembly: 

Divide polenta evenly among 2 bowls, then top with sausage mixture and egg. Finish with crumbled feta. 

WINTER HORS D'OEUVRES: SKEWERS

We love a good party--in honor of an upcoming baby, a football game (read: the Super Bowl), or Mardi Gras. Skewers are a must for these occasions and these are two of our favorite seasonal (yet simple) versions! 

 

ROASTED CARROT + FETA + MINT SKEWERS

6 large carrots, cut into half inch pieces
2 tablespoons olive oil
2 tablespoons honey 
1.5 teaspoons salt
1/2 teaspoon crushed red pepper
1 large bunch of mint
16 ounces hard feta, cut into quarter inch cubes 

Preheat oven to 375 F. Roast carrots for approximately 30 minutes until tender. Skewer with feta cubes and a small piece of mint.

 

PROSCIUTTO WRAPPED PEARS + BALSAMIC REDUCTION

6 pears
3/4 pounds prosciutto di parma, thinly sliced 
1 cup balsamic vinegar 

Using a melon baller, make approximately 4 dozen pear balls. Wrap pears in prosciutto and skewer. Meanwhile, heat the balsamic vinegar over medium high heat until boiling. Reduce heat and simmer approximately 30 minutes until it has the consistency of syrup. Drizzle over wrapped pears (or serve on the side). 

 

Cheers!
Five Seasons