Monday, October 19, 2009

Polenta with Late Summer Vegetables

So I had these beautiful pale orange cherry tomatoes from the farmers market in Prospect Park. What to do?
I blame it on the chilly weather. I just woke up on day and thought: POLENTA.
It's so warm and cozy.

I found the following recipe from the Food Network site that turned out well:

6 c. water
2 t. salt
1 3/4 cup of yellow cornmeal
3 T. unsalted butter

Bring water to boil, add salt, whisk in cornmeal. Turn heat to low and simmer, whisking often, for about 15 minutes. Turn off the heat, and stir in the butter. (This part was nice--watching the pats of butter slowly diminish as they left their traces in the golden polenta)

Meanwhile, your veggies...

Late summer delights, like squashes, eggplants, and the last bumper crops of tomatoes are still in stores until October. They seem rather incongruous next to all the new root vegetables, but they can't help themselves.

Chop up squashes and eggplant, saute in olive oil and garlic, with rosemary. Add tomatoes when finished. Top polenta with vegetables, and grate a hard, pungent cheese (asiago, parmesan, or ricotta salata) over the whole thing.

Fantastic flavors.

Secret Weapon

Just three things: walnuts, rosemary, and goat cheese.
Chop walnuts and rosemary.
Combine with goat cheese.

Add to EVERYTHING: roasted asparagus, sweet potatoes, potatoes, beets, green beans, broccoli, cauliflower, carrots, corn, mushrooms, etc.

So easy. So amazing.