I promised Eco ‘Burban Mom I would post a polenta recipe weeks ago, so here it is finally! If you’ve never tried to make polenta, just go for it. It’s a lot easier than you think…
Adapted from Mario Batali’s “Molto Italiano”
- 5 c water
- 1 c quick-cooking polenta or fine cornmeal
- salt to taste
1. Bring the water to a boil in a sauce pan.
2. Add the polenta in a thin stream, stirring constantly.
3. Lower the heat and simmer, stirring, until it becomes the consistency of oatmeal (5-7 mins).
4. Pour the polenta into an ungreased 10×15″ baking pan, smoothing the top with a spatula.
5. Set aside to cool (Matt puts it in the freezer or refrigerator to cool more quickly – about 10-15 mins).
6. Invert the polenta onto a cutting board and cut into 4 rectangles, then cut each one diagonally in half to make 8 pieces.
Adapted from Mario Batali’s Carciofi alla Toscana in “Molto Italiano”
1 large cauliflower (or one head of broccoli, peppers, zucchini, tomatoes, whatever seasonal veggie you have)
1/4 c extra-virgin olive oil
- juice from 1/2 lemon (optional)
4 cloves garlic
4 fresh sage leaves
10 fresh basil leaves
1 t freshly ground black pepper
salt to taste
1. Heat a frying/saute pan over medium-heat, then add olive oil until it smokes.
2. In the meantime, slice the garlic thinly. If you have a thick vegetable, you can also lightly steam it first.
3. Add the vegetables to the smoking oil and toss to sear them, until al dente.
4. Add the garlic, sage, basil, lemon juice, and pepper and cook, stirring frequently, until the vegetables are tender and lightly crisp at the edges from the searing.
5. Season with salt.
6. Serve over polenta (above).
This is how we had it, and it was very good. However, both Matt and I thought this dish would be even better lightly drizzled with fresh, homemade tomato sauce.
Makes 4 servings.