polenta and a glute machine.

A few months ago, I had a love affair with polenta. I bought a tube of it for $1.99 at Trader Joe’s, and suddenly I was fitting it into every meal ever and turning all my friends onto it in the process. I’m generous with my lovahs.

I’ve since introduced other non-cornmeal related foods into my repertoire, and in the process lost the desire for polenta. I was grocery shopping last weekend, and I came across the familiar tube while deciding which grain to go with…couscous? Rice? Quinoa? I can’t handle that many options! I decided to bypass the grains altogether, and embraced my old lovah. It was sweet.

Mid last week I fired up the Press and grilled eggplant, red and yellow bell peppers, red onions, mushrooms, squash and asparagus. I’m boring with marinades as of late, so I just used my old standby of olive oil and cayenne pepper. I really need to get more adventurous. I’m so bored typing this that I fell asleep no less than four times. Narcolepsy? Maybe. My money’s on lack of creative marinades. Anyways, here they are:



Aren’t they like a giant bed of diversity? That’s how I felt as I was overseeing this. It’s as if every race and ethnicity, like, got into bed together. Sometimes I’m too profound for my own good.

Speaking of diversity, I made major renovations to my strength training routine last week. I’d grown really bored with all the squatting and lunging I was doing tri-weekly, so I decided to introduce the leg glute press to myself. It’s too soon to tell, but I think it’s drastically improved my overall body and helped me find the meaning of life:

leg glute press

leg glute press

Is it just me, or is that thing enlightening? I can’t be the only one. I know it’s kinda premature, but I think we’ll go the distance.

Anyways, my bed of diversity cooked up kind of great. I cut a few pieces of polenta, coated them in olive oil and cayenne pepper, and threw them in the press as well. Polenta is way mushier by nature when compared with, like, bell peppers, so it took maybe a minute and a half to cook. They came out like crinkle-cut carrots but tasted way better. See below:

polenta and veggies

polenta and veggies


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May 2009
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