Well, there is one reason - that I decided to get a roll of polenta. I've been wanting to try it for a while, and finally did. Since it doesn't go by itself, I had to come up with something to put on it, so I figured out something that incorporated vegetables we had in the fridge, it came out quite good: Polenta with goat cheese and caramelized onions on crusted tofu, sitting among fire-colored vegetables. I'd say delicious, but I'm not sure Mark would agree. He thinks the polenta should be enhanced further. I thought the goat cheese and caramelized onions were very good for it. You should try it and see which one of us is right!
I really ought to get some green herbs for decoration...
It's very easy to make:
slice 1/2" slices and fry them in a pan with a tiny little bit of olive oil, spread some goat cheese on top and put in the toaster oven to melt, then top with caramelized onions.
cut tofu (~9 oz) to 1/2" thick squares, and dry.
In a small bowl combine: 2 T soy sauce, 1/2 T oyster sauce, and 1/2 T mustard.
ladel sauce on tofu pieces, both sides, then dip the edges in the bowl, and transfer to a plate with 1/4 c Italian bread crumbs. Fry in a pan over medium - high heat with a little bit of olive oil until golden brown and crisp.
** I kept the tofu and the polenta in the toaster oven while I worked on the other stuff, to keep them warm, and added the goat cheese just a few minutes before we sat to eat. **
Dice 1 red bell pepper, 1 orange bell pepper, and a tomato (or use cherry tomatoes). Saute in a pan over medium-high with some olive oil, adding the tomatoes last. Spice it up with some herbs - oregano, basil, thyme - and salt and pepper.
Cut 1/2 onion to thin wedges and saute in a little bit of butter. When it softens, add a little bit (1 t) of sugar. keep sauteing until golden brown.
It may seem like a lot of things, but really, it's quite simple! I liked it a lot.