Sunday, July 29, 2012

Grilled Polenta with Peppers and Spinach

Grilled Polenta with Sweet Peppers

1 Tube Polenta
Sweet Peppers
1 Bag or Bunch Fresh Spinach
1/2 C Tahini Gravy
2 t Olive Oil

From pulling the items out of the refrigerator to sitting down to eat should take less than 15 minutes.  This is a great week-night dinner and yet colorful enough for special occasions or pare the portion down and serve for a luncheon.

Preheat a lightly greased grill pan.  Cut Polenta into 1/2 inch thick slices.  Place Polenta slices and Sweet Peppers on the grill.  It will take about five minutes on each side to grill and heat thoroughly.  I like to place a lid over everything to help the peppers soften a little. 
Grilled Polenta with Sweet Peppers and Spinach
In a separate pan, heat Olive Oil.  Add Tahini Gravy and Spinach.  Cover and allow Spinach to slightly wilt over low to medium heat.  Stir occasionally to make sure the Gravy nicely covers all the Spinach.

Plate, serve, and enjoy!

P.S., I'm linking with The Winthrop Chronicles, Mandy's Recipe Box