I have watched a lot of TV in the last couple days. Movies that we have watched this weekend: Nightmare before Christmas, The Legend of Zorro, The Brian Bozworth Documentary, Big Fish, The Bachelor, Sleepless in Seattle, Stuck on You, the 40 year old Virgin and The Hobbit.

Thanksgiving was funny guys. I got up at 5AM that morning to get going on the dinner that I had done nothing to prepare for except for grocery shop. But the great news was, I was done by noon and actually showered and curled my hair and stuff by the time all of our guests came at 2.

The table looked pretty, the fires and candles were lit and I was totally prepared and the food prepped for dinner.

(Here is a picture where I caught my unsuspecting Parents canoodling in the corner of the dining room- cute huh!?)

But that’s pretty much where it went down hill. I blame my darling husband who should never play bartender. I think after when you down what he called a “dirty grey goose martini” and I call a vat of vodka at 2PM on an empty stomach, there is just no possible way to make sure that your dinner turns out right. So we have this coffee maker in our wall and we just cannot figure out how to change the dang time on it. So no joke, we spend 6 months out of the year with the clock an hour off. Pretty bad right? Well, in my intoxicated state, I was looking at the wrong clock and just messed up my timing. My mom kept saying over and over again “don’t you think that turkey is done!?” and I kept saying “NO!! I know what I am doing!!” But I didn’t. Basically I cooked my turkey an hour too long. We weren’t dealing completely with Turkey Jerky, but let’s just say that we needed quite a bit of gravy. Also, I forgot to put the rice stuffing in on time, so that was a little crunchy as well. The good news was that my apple crisp was probably the best I have ever made. At least that is something. My mother-in-law cleaned up our whole dinner while us “kids” watched the Seahawks whoop the 49’ers (sorry 49er fans). Like she seriously did almost all of it. What a saint.

The day after Thanksgiving we had our big Christmas Tree delivered (this is a tradition) and then we decorated the tree with the girls. Also- there was a very early night to bed. Saturday we woke up to a snow storm! Well, I should say storm lightly- in Seattle a couple inches that barely stick is considered a storm. Mostly it was just pretty. And Cold.

That afternoon Pete and I went and had margaritas and shared a batch of Texas Sized Nachos, sans cheese. It was out lunch and dinner for obvious reasons, like that it was a Texas Sized batch. Literally.

And Sunday I have been finishing decorating the house for the holidays while the girls have been out with my mother-in-law. (again- a saint). Also, I made this Polenta for us for lunch. It is the most simple dish thanks so much to the premade polenta, but the homemade tomato sauce amped up with smoked paprika and the bright garlicky pesto- it is just amazing. It also happens to be an awesome Meatless meal that is gluten free and vegan. Perfect for a week night and a delicious alternative to pasta. (Pia had 2 helpings!) Hope you enjoy!

(If you are not allergic to cheese, I would also add some of that for sure. Like some boiled mozzarella or a generous shaving of parmesan.)

Movies that we have watched this weekend: Nightmare before Christmas, The Legend of Zorro, The Brian Bozworth Documentary, Big Fish, The Bachelor, Sleepless in Seattle, Stuck on You, the 40 year old Virgin and The Hobbit.

This is how you make Oven Crisp Polenta Cakes with Smoky Tomato Sauce and Pesto Drizzle:

Preheat the oven to 400 degrees, then start the Smoky Tomato Sauce.
In a large pan, heat the olive oil and onion over medium heat. Cook 3 minutes until the onions are softened. Add the garlic and cook another 3 minutes until onions are softened and lightly browned. Add the wine and scrape up any browned bits. Cook until the onions are very soft and translucent. Transfer to the jar of a blender and add the tomatoes and the paprika and red pepper flakes. Puree until smooth. Season to taste with kosher salt. Pour the sauce back in the large pan and add a lid. Simmer over lowest heat while preparing everything else.

Trim the ends from the polenta tubes and then slice the tube into 6 equal rounds- you will have 12 rounds total.

Heat a heavy pan or skillet to high heat and add 2 tablespoons of olive oil. Working in two batches add 6 rounds at a time and fry them in the hot oil until the polenta has a crispy skin on it- about 2 minutes on each side. Sprinkle the rounds with kosher salt.

Meanwhile spread half of the hot Smoky Tomato Sauce on the bottom of a 9×13” baking dish. When the polenta is crisp, add the polenta rounds to the pan.

Drizzle a little of the remaining sauce over the top of the polenta rounds and bake the dish for 20 minutes.

While the polenta is baking, make the pesto:
In the bowl of a food processor, combine the fresh basil, garlic cloves, lemon juice and olive oil and puree until you have a thick sauce. Season to taste with kosher salt and set aside.

When the polenta comes out of the oven, the edges of the polenta will be crispy and golden and the sauce will have thickened around the edges and bubbled.

Drizzle with a little pesto.

Serve in a bowl with a spoonful of hot Smoky Tomato Sauce on the bottom of the bowl and then scoop two rounds of polenta into the bowl. Top with a little more baked sauce and an extra drizzle of pesto.