Skillet Grilled Seafood and Chorizo Paella.
Alrighty, so I want to get to this recipe and all, but first…
Can I rant/complain for like .89 seconds?
Ok, well it may take longer than that, but you know.
My family keeps sending me snapchats of all the things I am missing out on. Think laying in the sun by the pool, diving boards, BOUNCE houses (what the, what…no fare!), tubing on the lake, ice cream cakes, happy birthday songs, bike rides and basically all things summer… What am I doing??
Hanging in the rain, taking care of the goats and the chickens. Yes, I’ll admit I am totally having my own little pitty party right now. Just pass the tub of ice cream over please… and a blanket + a heater, cause it’s cold and rainy here in Colorado. Oh man.
Ok, pitty party over, at least the goats will hang with me.
Anyways, it’s honestly not as bad as I just made it seem, but like I’ve said in my last two posts, I am just missing my family a little bit. It’s cool though cause now I get all the food to myself.
Sharing was never one of my strong points anyway. Now I can have boat loads of creamy polenta, and all the eggs and summer veggies I want…grilled just the way I like um.
In all seriousness though, aren’t these caramelized farmers market veggies on herbed polenta kind of awesome?
I mean, I know there’s no meat, and that all the guys out there are probably disgusted in me big time (this includes pretty much all my brothers, their friends and then some), but this is so my kind of meal. It’s cozy, comfort food, but pretty healthy too, and chock full of summer produce. To me, meals like this are what summer is all about.
Simple, colorful and GOOD.
And umm, that browned harissa butter?
Just as amazing and dream worthy as it sounds.
The whole meal comes together pretty quick. While the polenta is cooking, you are grilling the veggies. Once you have the veggies cooked, it’s time to poach or fry those eggs (which are a MUST, you know how much I love a good egg).
Then you just put it all together. Oh but wait, you also HAVE to (like no excuses) brown some butter and mix it with some (preferably homemade) harissa. It’s a game changer guys.
SO…dinner in around thirty minutes, full of healthy things (well, minus the butter, but shh…no one needs to know about that), killer use of summer produce and just all around awesome.
Yup, winner, winner dinner!
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Take that family. Bet you don’t even come close to eating something this awesome tonight. <–Truth…maybe unless they went out somewhere awesome… and then well, UGH.
This was outstanding! We absolutely loved it. The harissa butter was such a nice surprise and all of the herbs. Could eat this every week.
Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)
OMG, thia is so good!!!! I didnt heve corn though. I mean, who has corn in November? Ans with the extra polenta Ill make an egg cup for breakfast.
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
All I can say is YUMMO!!!!!!!!!!!
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
This was amazing! Went to the farmer’s market and bought what looked yummy, and when I looked for a recipe- I realized I had every veggie you used in this recipe. Unsure about the flavor combinations when I read the recipe, but everything worked together so well! I can’t wait to make this for summer dinner parties.
Awesome!! Thanks a bunch for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed! Have the best weekend:)
This was AMAZING! Delicious and comforting. I didn’t have harissa, so I used chili garlic sauce instead, and I didn’t use the asparagus since it’s not in season. I don’t have a grill, so I roasted the veggies in the oven. This recipe makes me want to buy a grill! I dislike using the oven in the summer. But it was worth it for this delicious dinner!
Thank you so much Gina! I am so glad you loved this recipe!
Tieghan, V and I made this last night. We used thickly-sliced carrots, eggplant, yellow squash, zucchini, okra (our new all-time favorite food to grill: the sliminess goes away and the taste and texture are fabulous), red peppers, and large florets of broccoli. Halved the butter for the harissa (bought at trader joe’s–it’s fine). No milk in the polenta, but lots of pecorino. Fried eggs. Topped with chiffonaded (sp?) basil. The marinade for the veggies was perfect. The whole dish was 5-star. Beautiful to look at. Absolutely delicious to eat. Thank you again for your creativity and know-how. You are a star.
Oh my gosh this sounds amazing and like so much fun!
I couldn’t be happier to hear it was good!! Thank you so much Lisa!