The Ultimate Weeknight Meal

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

Whenever I’m strapped for ideas and ingredients to make a quick weeknight meal, there’s one dish I can always rely on: polenta. Essentially “Italian grits,” polenta is simply cooked ground dried corn kernels. In their uncooked form, they last for months. I always have some in the pantry and it’s at its best when cooked with just some salt and pepper.

Since it’s summer, and I like my polenta hot from the stove, I make a fresh tomato sauce and chill it down for contrast when eating this piping hot polenta. Use fresh tomatoes if you have some, but canned always work as well, since they’re canned at the height of freshness and flavor.

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Fresh Tomato Sauce for Pasta

By Sandy Hu
A new video for Video Friday

Soon sweet and juicy tomatoes will be in bountiful supply. Funny gnarled heirlooms, dainty red and yellow cherry and pear varieties, and tomatoes of every conceivable shape and color will tempt us with their glorious taste of summer.

It’s time for bruschetta, BLTs, salsas and salads.

When selecting tomatoes of a single variety, pick the ones that have the most vibrant color. Store tomatoes at room temperature. I like to store mine in a single layer (so they don’t bruise) in several brown paper bags. Just don’t forget about them and let them spoil.

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