Veggie tales from the Carle sisters

I am digging "College Vegetarian Cooking," the new cookbook by sisters Megan and Jill Carle (Ten Speed Press, 2009). They've already written three others books: "Teens Cook," "Teens Cook Dessert" and "College Cooking." They aren't teens anymore but graduate students at Arizona State University.

We should all be so successful.

Anyway, the new book is filled with great recipes for going meatless, a trend that even carnivores are trying one day a week. Read more on the Meatless Monday trend here. Yeah, I know, it's Thursday. Lots of delicious sounding recipes to share but Crisply Polenta with Sauteed Vegetables. The sisters provide instructions on making the polenta from scratch, which usually tastes better, but they know us Stir Crazy folks all too well and concede that polenta from the tube works just as well. If you use a roll, trim off the ends and cut into 8 slices. Brown two slices each for each serving.

I'll add grated Parmesan to the polenta before adding the veggies.

Crispy Polenta with Sauteed Vegetables
2 cups water
1 vegetable bouillon cube
2 tablespoons butter
1 cup uncooked polenta
1 clove garlic
1 red onion
1 zucchini
1 yellow squash
1 red bell pepper
3 tablespoons canola oil
Salt and Pepper
2 tablespoons balsamic vinegar

Line an 8- or 9-inch baking pan with plastic wrap.

Bring the water, bouillon cube, and butter to a boil in a saucepan. Slowly pour the polanta into the pan, stirring constantly. Lower the heat to medium-low and cook, stirring frequently, for 20 to 25 minutes, or until creamy. Spread the polenta evenly in the prepared pan and refrigerate until completely cooled, about 30 minutes. (IF YOU BUY THE POLENTA IN A TUBE, YOU CAN SKIP THIS STEP. READ INTRO FOR DIRECTIONS.)

While the polenta is cooling, peel and finely chop the garlic or pass it through a garlic press. Peel the onion, cut in half, then cut into 1/4-inch-thick slices. Cut the zucchini and yellow squash into 1/4-inch-thick slices. Cut the bell pepper in half, remove the seeds and membranes and cut into thin slices.

Heat 2 tablespoons of the oil in a large skillet and add the garlic, onion, zucchini, yellow squash and bell pepper. Cook, stirring frequently, for 15 to 20 minutes, or until the vegetables are tender. Season with salt and pepper and stir in the balsamic vinegar. Remove the vegetables from the pan to a bowl and set aside. Wipe the plan clean with a paper towel and return it to the stove.

Cut the cooled polenta into 4 squares, then cut each square into 2 triangles. Heat the remaining 1 tablespoon of oil in the pan over medium-high heat and add the polenta triangles. Cook for 4 to 5 minutes, or until lightly browned, then flip the squares over and cook for 4 to 5 minutes on the other side.

Place 2 pieces of crispy polenta on each of 4 plates and top with some of the vegetables. Serve immediately.

Serves 4.

Source: "College Vegetarian Cooking," by Megan and Jill Carle (Ten Speed Press, 2009).