some things just start out like that...

so tonight i finally tackled the roll of polenta sitting in the gluten-free drawer of the fridge. i must admit that i've been rather puzzled about what to do with it--for some reason, i was determined to make something with polenta rounds--the idea of cooking it down just didn't appeal as a first go. but all of my recipe searches seemed determined to thwart my plans...that's when i decided to strike out on my own! i am always watching cooking shows and marveling at how chefs and master cooks know what they should combine for the perfect tastes. it is fascinating but also daunting at the same time. i continually wonder, "how am i going to be able to learn all of these different qualities and keep them straight when making combinations?" not to say that i'm anywhere close, but tonight i found myself using a little bit of the information that i've managed to store away.

i finally decided to push forth with my own recipe involving roma tomatoes, fresh parmesan-reggiano, and fresh basil, rosemary, and lavender from my garden. I used a food network recipe for roasted tomatoes for the time and oven temperature, but otherwise I was on my own. here's what i did:

1. cut 4 roma tomatoes lengthwise into 8ths, then half horizontally
2. toss in a large bowl with fresh basil (8-9 leaves), rosemary (approx. 1/4 tbsp), a tiny bit of lavender, and some sun-dried tomato basil infused olive oil 3. roast in oven for 20 minutes at 400 degrees


4. in a large skillet, heat 2-3 tbsp. olive oil with some italian-blend seasoning thrown in.
5. cut polenta into 1/2 inch rounds, then place carefully into hot olive oil, turning frequently until each side is browned (approx. 5 minutes for each side)
6. as the polenta is cooking, season each side with fresh ground black pepper, french grey sea salt, and cumin

7. when polenta rounds are nicely browned, place on plate and top with the roasted tomato mixture.

8. grate fresh parmesan-reggiano cheese onto the top of each round.

the picture isn't great, but wow! this tasted amazing...