rosemary polenta stacks

by sarah hair Email

Polenta Stacks

So, this is one of my favorite things to eat and to make. I think I like the architectural qualities. It is really simple, but time consuming.

I was cooking today from 12:00 until 12:00. This part of the meal took most of the time, though I was making biscotti all through the day as well.

Recipe is to make up some polenta (course ground corn meal) into porridge. Pour it into bowls so it is about 1/2 inch deep of the cooked polenta, then let it sit for an hour or so until it is totally cool.

Flop the circles of polenta patties out of the bowls and fry them in some oil one by one to give them a nice texture and crispy brown crust on the top and bottom.

saute a couple bags of spinach (like as much as you can fit into a pot, since it smashes down quite compactly) and add some garlic and salt. Put it aside when finished.

Make a tomato sauce, like a spaghetti sauce or whatever you like. I just cook tomatoes all day, which tastes great. Put it aside when finished.

Saute some baby portabella mushrooms in fresh rosemary. Put aside when finished.

Go to town putting layers of polenta with layers of sauteed veggies and sauces! Enjoy!

The green beans are my favorite. Green beans in garlic and walnuts. Blanch the beans first, then fry everything up together with a little oil or margarine. Salt to taste.

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