D-142
WED, SEP 23, 2020
Tomato, Bell Pepper Polenta
Notes
The #polenta (a.k.a. Italian corn porridge) I ordered arrived, so I quickly turned it into a tasty, filling #todaysbreakfast, and on the way to work I happily read this #Publy piece: 'If you're still googling "Gen Z trends," here's a Careet editor's trade secret' — sharing it here.
They've glossed 'I just got ₩2,000 more expensive' as Gen Z slang, but the real point isn't whether you know the latest trend or not — it's that it's hard to pin down millennials, Gen Z, or any generation as simply 'like this.' After all, don't we all see plenty of childish adults and adult-like kids around us?
A fun read, so sharing the link:
https://publy.co/content/4897?s=zt0gcc
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Cut the cherry tomatoes in half, and cut the bell pepper and onion into bite-sized pieces.
- 02
Heat olive oil in a pan, add the onion, bell pepper, and cherry tomatoes in that order, season with salt and pepper, and sauté.
- 03
In a pot, combine 1/2 cup polenta and 2 cups water with a knob of butter, and cook.
- 04
Plate the polenta from step 3 and top with the sautéed vegetables from step 2. Drizzle with olive oil before eating.
