Roasted Potatoes and Sauteed Spinach served with Creamy Polenta

So this is a pretty good standby meal for us. It's got the grain staple and some veggies to keep us happy. This is also a pretty inexpensive meal, especially considering how satisfying it is. As the photo indicates, the meal goes great with beer - for this occasion we had Sam Adams Boston Lager, also a good standby.  

Roasted Potatoes:

4 small to medium red potatoes, cut into 1 inch cubes

Liberally coat potatoes in olive oil

salt and pepper

Rosemary, or any herb you're in the mood for

Preheat the oven to 400F 

Lay potatoes in an even layer on a baking sheet and bake for about half an hour, or until brown and tender.

Sauce for potatoes:

1 Tbl prepared horseradish

2 Tbl veganaise

1 Tbl mustard, preferably the pretentious kind

And if you like more mustard please use more, or if you like more horseradish...you know

Mix 'em all together!

For creamy polenta:

1 cup polenta

4 cups water 

1 tsp Better than Bouillon

1 Tbl butter (or vegan butter)

optional: 1/4 cup grated Parmesan

salt to taste

I like to start my polenta in cold water rather than boiling it first, that way the polenta gets nice and creamy. Mix the bouillon into the water, and stir in the polenta. Keep the polenta on medium heat, and stir every so often until it has thickened up. This should take about half an hour.

For Sauteed Spinach:

A colander full of spinach 

2 shallots

1/2 tsp nutmeg

1 tsp salt

1 Tbl butter (or vegan butter)

optional: seitan

Saute sliced shallots in butter until they are nice caramelized. Add spinach. Saute until it wilts. Add salt and nutmeg. In a separate pan grill seitan that has been cut in small strips. Add the grilled seitan to the spinach.

This may all seem like a ton of steps, but while the potatoes are in the oven you can get most everything done - especially if you've got a helper in the kitchen. It's super tasty, and filling - great for when you feel like you're in a dinner rut. The horseradish sauce was wonderful with the potatoes, Jonathan should get all the credit for that - it was his prepared horseradish we used. Hope you Enjoy!