Shortly after I moved to Tampa, Courtney invited me to come swim with her and a few others a few nights a week. I’ve finally started to settle into a routine, and have been regularly swimming twice a week since about the middle of February. Man, it feels good to be back in the water.
I miss these ladies 😦
On Monday night, I swam with Felipe and Jess (Courtney and Chuck, we missed you!!), and boy, did that practice kick my butt! After a 600 warm up, and an 8 x 100 pull set, we got down to business and did 4 x 300. Each 300 was 100 FAST, 100 settle, 100 FAST. That set certainly got my heart pumpin’. And if that wasn’t enough, we did 5 x 100 on the 2:00–> Lots of rest = GO HARD. That was more fast swimming then I had done in awhile, and it hurt so good!
It was also one of those practices where you get home and say, “I really don’t feel like cooking dinner.” I had eaten out for lunch, and didn’t want to eat out again, so I opted to see what I could whip up with what I had on hand. I had some veggies in the fridge, and some leftover pasta sauce that I had doctored up with some garlic and wine. So I threw together some easy Polenta with veggies, topped with a fried egg for some extra protein.
Ok, so it might not look THAT appetizing, but it certainly hit the spot! And, it was ready in less than 15 minutes! Perfect post-swim dinner. 🙂
Italian Polenta with Veggies (for one)
1/3 cup water
1/3 cup milk
Salt (to taste)
Romano or Parmesean cheese, grated (use as much as you like)
1 clove garlic
Cornmeal (about 1/3 cup)
Pasta Sauce (about 1/4 to 1/2 cup)
a handful of spinach
a handful of mushrooms
Pour the milk and water together in a small saucepan with a clove of garlic. Bring it to a light boil. (I do half milk and half water, but you can do all milk or all water if you prefer). While that comes to a boil, saute the mushrooms in a little bit of olive oil. Throw in the spinach when the mushrooms are just about done, so it wilts. Then, mix the tomato sauce in with the veggies and heat through. (If you don’t want to dirty another pan, you can wait until the polenta is done, pour the polenta into your serving dish, and then use that saucepan to heat the sauce. There may be a few polena remnants, but that’s not a big deal!)
When the milk is lightly boiling, take out the garlic clove, and then pour in the cornmeal a little at a time and whisk well. It will thicken quickly if you pour too fast! When you get to the desired consistency, stir in some romano cheese, then add salt and pepper to taste. Set aside.
In a fying pan, fry your egg the way you like it.
In a bowl, layer the polenta, the veggies, top with an egg and sprinkle on some more cheese. Dig in!
Question of the day: What’s your easy go-to dinner?