After a long week of illness, I’m finally perking up. Hooray! Just in time for sunshine too. 🙂 Thanks to a chiropractor appointment and some good pain pills I was able to sit outside yesterday with juice, quilt and a good book, soaking up healing rays and fresh air.
I’m reading “The Rose Cafe” reveling in vivid descriptions of the sun-drenched, intrigue-laden Corsica of the 1960’s.
Today I go back to work and my lunches are light and healthy. The first came about when, in my groggy state, I thought I was making a pot of millet porridge and ended up with quinoa. 🙂 Thankfully I had some perfect additions on hand to make a delicious salad. I tossed the quinoa with pesto then added quartered artichoke hearts and thinly sliced red and yellow bell pepper.
Now I must juice oranges and grapefruit, mix plain yogurt with apple sauce, vanilla and mandarin oranges, brew my tea and head to work. Hope you have a beautiful Wednesday! 🙂
Fried Polenta with Savory Cheese and Roasted Peppers
Ingredients:
10 slices chilled polenta
olive oil
kosher salt
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground black pepper
1 jar roasted marinated red or yellow peppers
Directions:
- Heat 1 Tbsp olive oil in a frying pan over medium heat. Place polenta slices in pan, sprinkle with kosher salt, and fry until golden on each side.
- Mix cheeses with chives, pepper and salt.
- Dice peppers.
- Place slices of polenta on platter, spoon 1-2 tsp cheese mixture on each piece and top with bell pepper.