RECIPES:
Karen Christensen's Polenta with Kale
Polenta is 3 cups of water and 1 teaspoon salt, brought to a rolling boil, and 1 cup of cornmeal whisked in.
I really like the rough meal though today I have fine (Bob's Red Mill).
Heat to low, simmer stirring every 5 minutes or so, to about 30 minutes. Then I throw in a blob of butter. Things like cheese happen later. It's like rice, you can do a lot with it. But I really like to taste my food ingredients so I keep it simple. I had originally thought of polenta cakes with the kale, but (1) I'm hungry and (2) baby kale cooked down to nothing so I just draped some sauteed kale over the polenta and scraped a little parmigiana on it. Comfort food!
Andrea Stone added - That's about how I make it to have with eggs in the morning.
Karen Christensen yep, but with a couple cups of fresh-off-the-cob sweet corn mixed in -- and plans for some with an egg for breakfast.
S K-M - I use non GMO polenta & like it gritty sometimes and sometimes finer. I often put roasted shitaki mushrooms on top and then a marinara sauce. dab of butter.
Frey Johnsson's Roasted Tomatoes and Polenta.
NH Tomatoes from Linda Butterworth.
Home made polenta.
Susan Marsicano's Zucchini with Tomatoes and Corn.
Alessia Piccinini's Eggplant chips (Melanzane al forno)
Andrea Stone's home-made polenta.
Jackie Dering's Peach Blueberry cake.
INGREDIENTS
. For pastry
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 teaspoon vanilla
. For filling
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon quick-cooking tapioca
• 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
• 1 cup blueberries (1/2 pint)
• 1 tablespoon fresh lemon juice
• Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder
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