I knew I was behind on posting, but I didn't realize I was THIS far behind. The only way I remembered what we cooked this week was from looking at the pictures on my camera. I'll use end-of-the-school-year-mania as my excuse, but now that I'm settling comfortably into the easy pace of summertime, I have time to catch up and share all of the delicious things that Abby and I have been cooking.
This recipe came from a Moosewood cookbook that the school nurse lent me. She let me borrow it after watching me eat packed lunches for a while in the teacher's lounge, and she thought this cookbook looked like my kind of food. She was right...there was some yummy-looking stuff in there.
I had never made polenta before, so I was kind of nervous getting started. I also don't have that much experience EATING polenta, which was either a good thing because I didn't have high expectations for it, or a bad thing because I didn't really even know what it was supposed to look like. I didn't stir the milk enough the first time, so it burnt onto the bottom of the pan and I had to start over. The second time was much better, and the polenta turned out to be creamy and delicious! The tangy balsamic tomatoes on top balanced it perfectly.
Year of Yum Rating: 3 1/2 STARS
INGREDIENTS
2 cups Water
2 cups Skim Milk
1 tsp Salt
1 cup Cornmeal, Polenta, Yellow (dry)
1 cup Parmesan, Grated Cheese
8 oz Baby Spinach
4 Tomatoes
2 cloves Garlic Clove
2 tbsp Olive Oil
1/2 tsp Salt
1 tsp Oregano, Dried
2 tbsp Balsamic Vinegar
DIRECTIONS
For Polenta:
Boil water, milk, salt in a saucepan
Add polenta in a slow, steady stream while whisking
Simmer for about 5 minutes, stirring occasionally
Once polenta is thick, reduce heat and stir in cheese until melted
Fold in spinach a few handfuls at a time until just wilted
For topping:
Cut tomatoes into wedges
Cook garlic in oil for 1 minute
Add tomatoes, 1/2 tsp salt, oregano, and vinegar
Summer for about 5 minutes
Serve polenta hot and topped with tomato mixture
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