Tonight it was a meal in a packet night. Those foil wrapped dinner presents that can be tossed in the oven or on the barbeque and steam themselves tender while making their own delicious sauce. Reynolds has a gazillion packet recipes, some vegan many could be veganized. I used recipe from the May/June issue of Vegetarian Times called Tomato-Mozzarella Packets with Polenta. So easy and so tasty. I didn’t feel like firing up the grill so I heated up my house instead. It was a simple layering process of polenta slices, tomato slices, kalamata olives, a drizzle of olive oil and a splash of balsamic, plus some Italian herbs and a little salt and pepper. I topped mine with cheddar Daiya because that’s what I had. pizzeria smells emanated from my kitchen while the packets bubbled and steamed. The tase…divine. Creamy polenta, tangy tomatoes, salty briny olives and some gooey Daiya made for some good eats. On the side…quick fried zuke from the garden.
Topped with Daiya
Dining al fresco with new magazines and a pineapple Ooba
The melting marvel