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
- 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.