My original plan for tonight's dinner was pasta with roasted orange peppers, zucchini, fresh tomatoes, olives and a bit of parmesan cheese. The plans changed slightly after I read Kim O'Donnel's blog on polenta. So I decided to substitute pasta for polenta.
I cooked polenta in water seasoned with salt and dried oregano. At the same time I roasted orange peppers with zucchini seasoned with salt and pepper and drizzled with olive oil. Those vegetables, once done, topped off the cooked polenta together with fresh tomatoes and kalamata olives. I then sprinkled the whole dish with parmesan cheese: not a bad combination :)
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