My Three-Step Dinner

Wednesday is my busiest day by far in the week.

We got home at dinnertime and the maid had not made dinner! (Ha — what maid?)

My 5-year-old son reluctantly agreed to help me whip up a quick dinner.

What did we find in the fridge? Polenta and a package of vegan field roast (a meat substitute made out of grain with texture similar to meat).

We also found a tomato, a pepper and some cheese. Cheese is an essential ingredient for my helper.

To begin, we pulled out a cupcake pan, olive oil and some sea salt from the cupboards.

We cut the polenta into cubes and placed one into each of the cupcake pan wells. Then we topped the polenta with peppers and tomatoes.

To finish, we sprinkled a little salt on top and spritzed the tops with a bit of olive oil. (Add a little cheese as well if you wish — we did).

After baking the concoctions at 350 F for about 10 minutes, we were ready to eat.

Bon appetit!

Moss Beach resident is the founder of Half Moon Bay-based Well Kiddos, an organization which advocates providing children with when dining in or out. Hipkins, the mother of three, is also a speech pathologist.

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