Polenta Squares with Sasuage, Mushroom and Squash Sauce

This is my first attempt making polenta from scratch. I have used premade polenta a handfull of times served with a variety of pasta sauces. I made 1 1/2 the recipe on the back of the Bob's Red Mill Polenta Bag also on their website:

9 cups water
2 t. sea salt
3 c. Corn Grits/Polenta
4 1/2 T. butter
1 c. grated parmesean

After doubling the recipe, I poured the polenta into a greased 9 X 13 pyrex to set.

Pasta Sauce

1 28 oz can of crused tomatos with puree
1 white onion finely diced
4 cloves of garlic
1 lb. of Italian Turkey Sausage
8 oz. package of crimini mushrooms chopped
2 grated zucchini
2 grated yellow, summer squash
2 T of Italian Seasoning
1/2 c. of grated parmasean

Saute onion, garlic and mushroom in a little olive oil. Add sasuage, add tomatos and Italian Seasoning. Simmer to reduce any liquid. Add grated squash at the end to blanch and cheese right before serving.

Serve on top of polenta squares. YUM!

Dinner From Staples

What do you do when its time to food shop and its dinner time? Make dinner from saples on hand. Tonight's dinner was a salmon pasta thrown together with my random assortment of on-hand staples from the freezer and cupboard.

1 lb. Bowtie Pasta
2 cans of wild salmon
1 bag of frozen, organic peas
1/2 a pint of baby, cherry tomatoes
garlic
olive oil
Italian Seasoning
Parmasean Cheese

Cook Pasta, drain in collendar with canned salmon and frozen peas waiting to be heated. Warm up chopped garlic in pasta pot with oil and tomatoes. Add pasta, peas and salmon. Add herbs and cheese. Dinner for the family, plus left overs for the next day.