Last night’s dinner was simple, fast, and yummy.

Cheesy polenta

• 2.5 c water
• 1/2 tsp salt
• 2 tbsp butter (unsalted)
• 1/2 c polenta (corn meal, basically)
• 1/3 c milk (2%)
• 1/2 c freshly grated parmasean

In a medium saucepan, put water on to boil with salt and butter. When boiling, whisk in polenta and keep whisking for a minute or two. Turn heat down to minimum. Continue cooking polenta for 30 mins or so, whisking well every few mins. Don’t panic too much about the stirring — just try to keep it from getting clumpy. After 30 mins, add milk and parmasean, stir stir stir to incorporate. Ta dah — creamy cheesy polenta.

Sauted kale with garlic

• Bunch of kale, stems trimmed off and washed well
• 1 tbsp olive oil
• 1 lg clove garlic, minced or pressed
• Salt + pepper to taste

Put a saute pan on medium, add oil. When hot, toss in garlic and cook for 30-40 seconds. Add kale (don’t bother drying after washing, the water will help it steam), turn down to med-low, cover and cook for 30 mins or so.

Roast pork tenderloin

• 1 pork tenderloin
• Dry spice rub — this time I just used ground pepper, some sugar, some steak spice, a bit of unsweeted powdered cocoa, and a bit of salt
• 2 tbsp canola oil

Pre-heat oven to 375. Coat outside of pork with spice rub. Heat cast iron pan on stove to med-high, add oil. When oil is hot, sear the tenderloin for 2-3 mins per side. Put tenderloin (in cast-iron pan) in the oven and roast for 10-15 mins until cooked through. Let rest for 5 mins, slice and serve with polenta and kale.

Prep time around 10 mins total. Cooking time around 30 mins. Serve with a nice pinot noir or other lightish red. Or whatever. Have whatever wine you like. Or beer. Mm.