Last day of February and on the menu was polenta with sweet Italian sausage with a side of zucchini.
Tonight John is in charge of sausage and polenta and I am taking care of the veg. From a DiningLite point of view, this is a small portion of polenta and one sausage with more than half the plate covered with vegetables. Controlling portion size is the key.
Instead of watery pale limp zucchini, I made some robust, firm, browned zucchini. Here’s the secret. Split the zucchini in two length-wise and scrape out all the seeds. Put the zucchini in a colander and salt it with kosher salt. Let it sit over a bowl for at least one half hour. You will be surprised at how much liquid comes out. Rinse off the zucchini and pat dry. Start your vegetable by putting some sliced onions in a pan that has a teaspoon of olive oil and a teaspoon of butter in it. Add the onions, when they are soft and translucent add the zucchini and as the zucchini starts to brown add the sliced garlic and pine nuts. Continue to cook another few minutes until the garlic and the pine nuts are slightly brown. Do not let the garlic or pine nuts burn because they will become bitter. You will find that the zucchini has good texture and a nutty flavor.