Suzanne’s and Marcella’s Polenta Lunch

There is the easy and the easier way to put this delicious, colorful, vitamin C rich dish on your table. 

Easiest: Ready made, packaged polenta on your grocery shelf. This is what I used as my base here. No fat, no cholesterol, gluten free. No need to refrigerate pre-use.
Easy: Marcella Hazan's No-Stir Polenta. Fast, delicious every time, with a bit of good background there on polenta from The Kitchn.

  • polenta homemade or store-bought (see above)
  • 1 large tomato
  • 1 large bell pepper red, green or yellow
  • 1 stalk celery
  1. If using ready-made polenta, slice and sauteé in olive oil, Italian of course! You can add the diced vegetables and finish in the same pan. Marcella's version will be creamier, especially if you add in some mascarpone.

  2. Top with the vegetables.Perfect with the 2017 Left Coast Estate Cali's Cuveée Pinot Noir. Or Left Coast's White Pinot Noir holds up beautifully against the spice of a homemade salsa added to the mix.