Garden Vegetable, Sausage, and Polenta Bowls and Sweet Potato Blondies

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I happen to love all the seasons, but Summer and Fall have to be my favorites because of all the beautiful and fresh produce.  Another one of my favorite things is polenta.  I LOVE polenta!  In this dish, I marry my love for polenta and garden fresh vegetables with italian sausage to make a dish that will make your mouth water!  I rounded the meal off with a lovely Sweet Potato Blondie for dessert.  YUM!


Garden Vegetable, Sausage, and Polenta Bowls

• 1 recipe Soft Polenta
• 1 lb bulk italian sausage (hot or sweet)
• 2 large zucchini, chopped into large chunks
• 1 onion, sliced (I used spring onions tonight because that is what we got at the farm, but usually I make this with a regular old yellow onion)
• 1 pint grape tomatoes
• 1 lb. leafy greens, chopped, such as spinach, kale, chard or a mixture of those (I used kale and chard tonight because that is what we got at the farm)
• 4 cloves garlic, minced (I used chopped garlic scapes tonight.  Garlic scapes are the tops of the garlic that flower.  They are quite good and have a mild garlic flavor.  They look like this: 

We got them at the farm today, so if you are lucky enough to get them from your CSA, I would highly recommend using them in this dish, otherwise, regular old garlic is what I normally use and it tastes just as yummy).

• 2 tbsp. olive oil
• 1 tbsp. italian herbs
• Parmesan cheese for serving if desired

In a large, deep sided skillet heat the oil over medium high heat.  Add the sausage and saute until well browned, 5-10 minutes.  Add the zucchini, the onion, the greens, and the garlic and saute another 3-5 minutes until the greens are wilted.  Add the tomatoes, cover the skillet, turn the heat down to medium low and let simmer another 10 minutes, stirring occasionally until the tomatoes "pop."  Serve over polenta and garnish with Parmesan, if desired.

Sweet Potato Blondies

• 1 cup packed brown sugar
• 1 stick butter, melted
• 2 eggs
• 1 tsp. vanilla extract
• 2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup pureed sweet potato (today I used an orange one but you could use a white one)
• 1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Grease a 13X9 inch pan and set aside. In the bowl of an electric mixer, combine the brown sugar, butter, sweet potato, vanilla together, and add the eggs one at a time, beating well after each addition.  In another bowl, combine the flour, baking powder, baking soda, and salt.  Add the dry ingredients to the wet ingredients a little at a time, mixing until just combined.  It is very important that you do not over mix or your cookies will turn out very dense.  Bake for 18-20 minutes or until a knife inserted near the center comes out clean.  

Before I sign off, here are some gratuitous photos of my adorable son who insisted on wearing his shades this afternoon:

Until next time, happy and HEALTHY cooking and EATING!