This was quick and easy and stopped me having to drive into town for provisions, which I can now do this afternoon instead. Once I’ve had time to write a list.

  • Three small cloves of garlic, finely chopped
  • One red pepper, cut in half and thinly sliced
  • One small courgette, grated
  • Paprika
  • Chilli powder
  • Leaf parsley or coriander

Fry the garlic gently in some butter, then add the red pepper and courgette, and season. Add a small amount of chilli pepper and some paprika, then stir and fry until cooked. I wanted to add a spoonful of crème fraîche, but the pot in the fridge had turned.

Leave the vegetables over a low heat while you prepare a person’s helping of polenta. I used a little milk and then when it was looking ready, stirred in a nob of butter.

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