Simple Summer POLENTA pleasures 2 recipes

SIMPLE go-to SUMMER comfort food with...

POLENTA slices and MARKET fresh ingredients.

The viably respectable, ready-made POLENTA filled TUBE...

came to the rescue towards some unplanned Summer day meals.

Polenta is very versatile...especially when already pre-cooked and neatly packaged in a tube.  Yes, I very often use this delightfully ready-made preparation.  Don't be shocked.   A few time-consuming short-cuts are very welcomed in my kitchen as well ;o)  However, in this particular instance, I need to confess why I’ve adopted such a product.  Considering the unpleasant experience I had trying to replicate my Grandfather’s homemade polenta at the age of 12...I no longer have the desire to put myself in harms way again.  My arm got lightly burnt and my young face was very close to getting a tattoo from the bubbling squirt that came flying upwards with no warning.  Thank goodness for my swerve and ‘ducking’ skills ;)  Yes, there I said it...I’m terrified to re-make polenta the traditional way.  I guess, it'll take another huge while before I get back into that polenta pot saddle again.  For now, I am quite satisfied and content for having discovered this little polenta tube gem.

When short on time and/ or not really in the mood for making polenta the traditional way...this little tube can save the day.   It has indeed been adopted at our mealtime and has become a perfectly acceptable and very surprisingly appetizing option as well.

Besides being a very healthy gluten-free fine corn grain...POLENTA is so adaptable in so many recipes. It will absorb any flavour you are in the mood for or quite simply have lingering around in your fridge. It's very easy to use: slice or dice it...ready to suit any quick and easy meal in as short as 30 minutes time.

Easy preparations were my speciality during the last few weeks, especially during our house move.

Before I share the more elaborate puff POLENTA patties with roasted VEGETABLE montage...

I thought of sneaking in a very succeeded and quickly assembled meal:

Cheese topped POLENTA rounds...

with red Pepper, Rapini (Broccoli Rabe)

serves 2-4 persons 

(depending if used as an entrée or as a main dish)


Click HERE for the printable version.

INGREDIENTS:

(American / Metric measures)

. 1 ready-made POLENTA tube (cut into 8 rounds)

. 3 tbsp. (45ml) olive oil

. 4-5 medium French shallots, sliced

. 1 large red bell pepper, sliced

. 1/8 cup (25ml) 'Sherry' (or any other fortified white wine)

. 1 medium bouquet 'Rapini' (a.k.a. Broccoli Rabe)

. 1 cup (50g) strong Cheddar cheese, * shredded

Seasoning: 

(to be combined and then separated)

    . 1/4 tsp. (1ml) each: sea salt, granulated garlic, basil, marjoram, sage and tarragon.

note: Don't be concerned if you have only some of the above...be creative with what you have.

* Cheese for this dish is really a personal choice.  Most strong, flavourful cheeses will turn out excellent results.

PREPARATION:

1. Use some already cooked greens like the 'Rapini' used in this recipe or make them on the spot before assembling the layers.

2. Meanwhile, in a large skillet, on medium-high heat, sauté the oil and the shallots to then caramelize them on medium-low heat.  Raise back the heat to medium and add the sliced peppers.  Mix well and cook down slightly keeping a slight bite to the pepper.  Pour the Sherry and have its alcohol release during a few seconds.   Add the greens and sprinkle half the seasoning mix.  Combine well.

3. At this point, empty out the center of the skillet by pushing the vegetables towards the edges.  Place the sliced polenta rounds in the center.  Cook each side about 3 minutes and sprinkle the remaining seasoning.

4. Once the polenta has been cooked, the vegetables can be added to the tops of the polenta rounds as well as generously adding the cheese on top.  Let the cheese melt and your done.  Buon appetito ;o)

Now, for our festive Summer time and...

house move celebration meal.

puff POLENTA patties...

with roasted VEGETABLE montage

serves 2-4 persons 

(depending if used as an entrée or as a main dish)

note:

Either have pre-roasted veggies ready to mount on freshly baked and puffed Polenta tube slices...

OR make everything from scratch as everything comes together in no time at all.

Click HERE for the printable version.

INGREDIENTS:

(American / Metric measures)

...Vegetables to be roasted:

. 1 medium Eggplant (type: Black Beauty) cut into 8 rounds

. 1 medium sweet onion (Spanish, Vidalia or other), thickly sliced, round

. 2 tomatoes ('Roma' variety), sliced lengthwise

. sprinkle of sea salt, granulated garlic and sugar (optional)

...Vegetable sauté:

. 1 large, sweet onion (Spanish, Vidalia or other), chopped

. 1 large red bell pepper, chopped

. 1/8 cup (25ml)  'Sherry' (or any other fortified white wine)

. Seasonings:  1/4 tsp. (1ml) each: sea salt, granulated garlic, basil, marjoram, sage and tarragon.

note: Don't be concerned if you have only some of the above...be creative with what you have.

...Polenta patties:

. 1 ready-made POLENTA tube (cut into 8 rounds)

. olive oil for basting 

. sprinkle of sea salt and granulated garlic

. Cheese: Strong aged cheese like Cheddar, Feta, Parmesan...among so many great selections work exquisitely well with this versatile creation.

PREPARATION:

Note: most of the roasted vegetables had been made prior to assembling the...
montage on top of the freshly prepared Polenta puff patties.

...For the roasting of the eggplants, onions and tomatoes:

. Pre-heat oven at 425F/220C/Gas6 and place oven rack at the second level from the bottom.

1. Slice the eggplant and salt each slice.  Make sure it sweats out its bitterness.  This will take about 30 minutes set up on a rack.  

2. Then place each patted-dry slice on a parchment paper lined baking sheet.  Place the sliced onion rounds in between the eggplant.   On the same baking sheet, place the tomato slices sprinkled with a little sea salt, garlic granules and optional sugar.  A tutorial for making a larger batch of roasted tomatoes was clearly explained here.

They'll roast very well together.  The roasting should take about 45-50 minutes or until they look caramelized.  

...Vegetable sauté:

3. Meanwhile, in a medium skillet, sauté the chopped onion and red pepper.  Begin on medium-high to then caramelize on medium low heat.  Pour the Sherry and have its alcohol release during a few seconds.  Mix in the seasoning and shut the heat.  Let it rest until ready to assemble the polenta montage.

...Polenta Patties:

4. Brush each slice with a little olive oil and place on another parchment lined baking sheet.  Sprinkle with the sea salt and granulated garlic.  Right after the vegetables have been roasted, bake for 40 minutes or until the puff has magically appeared in the patties.

...Montage and Garnish:

. Place Eggplant as the base to the Polenta patties and pile up the layers: Onion, tomato, cheese.  

. Top the montage with the vegetable sauté.

. Fresh basil leaves along with a butternut squash purée were used to finalize the meal preparation.  

Buon appetito.

I'm thrilled to be back to share...
a little part of what goes on in
'la mia piccola cucina'.

Have a lovely week everyone.

Ciao for now and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

A few more related recipes that may interest you:
- MILLET stuffed Bell PEPPER cups
- 2 Herbs roasted Nuts Tomato PESTO
- EGGPLANT cheese RED PEPPER loaf 
- healthy BAKE no fry EGGPLANT parmesan 
- ROMESCO SAUCE goes ITALIAN my way
- Cheap to sweet ROASTED TOMATO simplicity

ROMESCO SAUCE goes ITALIAN my way

A savoury nut and tomato based specialty...

which has originated in Spain has now been taken over by an Italian.

I'm newly naming this gloriously versatile rich pesto...

the ROMaSCO SAUCE.

This sauce may look...well, let's be honest...a little ordinary.

However, I have been taught from a very early age that we can't judge until savoured.

Aromatic, rich and incredibly flavourful is exactly how I would describe this pesto.

I took the deep, red colored and very classic 'Catalan' pesto

from the Spaniards and whipped an Italian version of my own.

photo: Travelers Lunchbox...

with accompanying Romesco recipe

However, before I go ahead with the sharing of my recipe...

I feel I should not hide my embarrassing ignorance of sorts.

Up until a few weeks ago...

I had never heard of Romesco Sauce.

Please note: this is not to be confused with ROManESCO sauce...which is an inventive name created by others.

However, I've re-named it the ROMaSCO because I made pertinent changes to the original recipe.  

One day, I was flipping through a cooking magazine that mentioned this sauce.

Can you imagine why I immediately assumed it was Italian?!?

Did I ever mention how innocently insufferable I can be at times.

My adorable 'Sushi' and I share a somewhat similar personality ;o)

To think...I sometimes accuse my Hubby of being Mr. Macho.

Did I think the Italians had the proprietary stamp on any great tomato based sauce?

Well, obviously I did.

Although, I did ponder on the fact of why I had never heard of it.

Well, no wonder.  

No sooner did I 'google' it...I got a real chunk of humble pie.

Italian...it certainly was not!

Now, I was curious and determined to try this incredibly versatile sauce.

However, once again, not only did I not have all the mentioned ingredients...

I was already picking and choosing what I didn't like.

So much for respecting the typical Spanish cuisine.

Oh, well, I was still going ahead...

some sort of pesto sauce was going to be whipped up that evening.

I had a great start...

my tomatoes were already roasted and waiting for me to use.

ROMaSCO
romesco PESTO sauce

yields about 2-1/2 cups (600ml)

PRINTER FRIENDLY VERSION

INGREDIENTS:

(American / Metric measures)

. 4 big Roma tomatoes (sliced and roasted *)

. 1/4 cup (40g) roasted** whole almonds

. 1/4 cup (40g) roasted** whole hazelnuts

. 1/4 cup (60ml) mild 'Ajvar' *** (or roasted red pepper)

. 1 slice of crustless bread (multigrain preferred)

. 4 tbsp. (60ml) Port wine (red wine is alright also)

. 1 tbsp. (15ml) 'Fleur d'ail' (or roasted garlic)

. 1 tsp. (5ml) capers

. 1/2 tsp. (2.5ml) sea salt

. 1/4 cup (60ml) extra virgin olive oil

. 1 tsp. (5ml) Paprika (Hungarian preferred)

. a good pinch of cayenne pepper

* Refer to this post...for easy instructions on roasting tomatoes.

** Roasting nuts:

Pre-heat oven at 350F/180C/Gas4.

. Roast the hazelnuts for about 12 minutes. 

Same applies for the almonds, although add 1-2 minutes.

The hazelnut skin can be rubbed off partially with the aid of a tea towel.

*** Ajvar: product from Turkey: It is simply a blend of finely pureed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives.

PREPARATION:

1. Place everything in a blender without the olive oil.  Pulsate a few times.

2. Start the blender again on low and gradually pour the olive oil until blended as it creates a slight rustic smooth texture.

3. Pour in a glass bowl.  It will keep nicely up to 5 days in the fridge or freeze in small mason jars for up to 3 months.

Since, I've made this pesto sauce...

I could not bring myself to freeze it because...

I kept coming up with excuses to use it again and again.

Here are the many uses of this incredibly aromatic and flavourful sauce:
. Spread it as a base on pizza (as shown here on middle eastern pita bread).

. Make a 'bruschetta' type appetizer with a sprinkle of mild cheese.

. Slather on as a sandwich...or simply eat it with a slice of crusty bread.

. To use as a blended condiment or dip: add either to mayo or

Greek style yogurt (strained regular 2% fat yogurt gives amazing results also).
. Use as filling to appetizers as shown in these 'Tostitos' corn taco scoops.

. Accompaniment to chicken or other type meats.

. Scoop over grilled veggies...especially potatoes.

Even better to blend it into mashed potatoes.

. Mix it with pasta or other grain and a little bit of its cooking water

to smoothen the sauce...add Parmesan to taste.

Notice...not much red here...just a few spoons of the pesto left over...I was desperate.

. Great as a filler for homemade ravioli.

. Mix in a few spoons into a soup or stew.

. Used especially to spoon over fish...is just sublime.

I do hope you have a chance to blend up all this tasty goodness.

I can assure you...that this will certainly become a go to pesto.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Now...for those who are interested...I introduce you the original ROMESCO:...a sauce originating in Tarragona (Catalonia, Spain) that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyoras - a smaller, sweet, dried variety of red bell pepper.  Other common ingredients include roasted tomatoes, red wine vinegar and onion.  Leaves of fennel or mint may be added, particularly if served with fish or escargot. --ref. wiki

For other authentically simile Spanish derived recipes...you may visit:
. http://www.finecooking.com/recipes/romesco_sauce.aspx
. http://www.epicurious.com/recipes/food/views/Romesco-Sauce-232504

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

The following RECIPES on FOODESSA...may ALSO be of INTEREST:
. medi Sweet Potato Yogu Chickpea Dip Spread
. PARSLEY sun-dried TOMATO PESTO on PASTA
. Turkish inspired Feta Bean Dip Delight

Cheap to sweet ROASTED TOMATO simplicity

I splurged on some cheaply priced Roma TOMATOES and simply roasted them until they gave me the sweetness I deserve.

I guess, I've been getting slightly impatient

with the lack of great flavourful tomatoes lately.

Yes, of course...
the greenhouse tomatoes are quite acceptable.

We are very fortunate to at least have this very good choice

of fine vine tomatoes grown in our Canadian greenhouses.

I am, however watching the seasonal calendar eagerly for our

turn to have garden tomatoes waiting at our doorstep.

Tomatoes bring back very memorable moments for me.

Last September, along with my dearest hubby, my brother and sister-in-law...

we were thrilled with joy of experiencing one of the...

small street market store in a beautiful North Western part of Sicily.

photo credit goes to my sis-in-law Maria

These vivaciously bright fruits were surrounding

us with their very inviting aromatic splendour.

 

photo credit goes to my sis-in-law Maria

The best ones I get back here in Montreal...

only because I've been spoiled just a little...

are from my in-law's typical proud Italian garden.  

Many years ago...

I too, had a somewhat interesting garden layout...

moreso filled with flowers though.

I remember when we had just bought our house with its vast backyard,

an existing in-ground swimming pool and just a few flowers.

Right away, my humorous and sometimes narrow minded father-in-law

quickly offered to suggest we fill up that pool with earth and get

those vegetable plants feeding the neighbourhood.

My physical double-take gesture to that remark gave him a very direct and

stern non-verbal response which showed a very unattractive part of me.
  

I believe that day he realized who his son had married ;0)

How could anyone even remotely suggest doing such a destructive

de-facing of our first home's garden.  Especially since our slightly

naive purchase of the house had so much to do with that pool.

This great big hole in the ground was after all going to create a

huge part of the summer memories to come.
 

As the years went by, I realized my thumb to be a little greener

than I had given myself credit for.

With time, I had built it up to the point that veggies could no longer compete.

Hence, my dependence on my in-laws.

Don't get me wrong...they love it...they are always toppling

themselves over to make sure we leave with something as we go back home.

So, as the sweet daughter-in-law that I am...how could I resist such generosity?
***

Alright, back to how I easily and quickly made these flavourful roma 'roasties':
I picked as plump 'Roma' Tomatoes as I could get my hands on.

sweet ROASTED TOMATO
simplicity

yields 32-40 slices

Click HERE to get Printer Friendly version

INGREDIENTS:

(American / Metric measures)

. 8 plump 'Roma' Tomatoes
. 1/4 tsp. (1.25ml) sea salt

. 1/4 tsp. (1.25ml) organic sugar (optional)
. sprinkle of garlic powder (optional)
. 1 tbsp. (15ml) olive oil (very optional)

Some may want to flavour their tomatoes right away with some olive oil.

However, I prefer mine roasted as naturally as possible within their natural juices.

PREPARATION:

Pre-heat oven at 450F/230C/Gas7

Place the rack on the 2nd level from the bottom of the oven.

1. Prepare a very large baking sheet pan fully lined with parchment paper.
. Wash and dry tomatoes very well.

2. Depending on the size of the tomatoes...cut them into 4 to 5 slices each.

3. Spread the tomato slices evenly on the baking sheet.
4. Sprinkle the sea salt and other optional ingredients throughout.

 

5. Depending on the initial water content of the tomatoes...

you'll probably roast them for about 45-50 minutes...

or until they slightly shrivel up and appear tenderly sweet.

6. Take them out and let them cool about 10 minutes.

7. Scoop them up to be used right away or

store in a glass container for up to about 5 days in the fridge.



8. They can also be stored in an airtight glass jar.
Fill it to the rim with grapeseed (or Canola) oil.

At my place...I'd be lucky to keep them that long.

They always somehow make it onto something delizioso.

I think a yummy Focaccia is calling these tomato roasties next!

Did you ever roast tomatoes...and where did you use them?

Buon appetito...and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other tasty ROASTED TOMATO inspired dishes:

. ROMESCO SAUCE goes ITALIAN my way

. 2 Herbs roasted Nuts Tomato PESTO
. FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO