Polenta Cakes

The quickest meals are sometimes the tastiest. For dinner tonight, we had polenta cakes with sauteed vegetables and chutney. The polenta cakes, bought from TJ, were pan-fried in a skillet until crispy. The chopped zucchini, green bell pepper, and red onion were sauteed in butter and olive oil and were seasoned with salt, pepper, a bit of cumin and a dash of lemon juice. The Stonewell's Farmhouse Chutney was bought from Whole Foods. Assembled in layers and topped with grated parmesan cheese, this made a delicious and healthy meal.

Note: Ryan did his part by picking up a bottle of Chianti from Long's. Go Ry!