POLENTA is definitely one of those dishes you can be creative with and serve with many different types of food.
Polenta is cornmeal and it’s not just considered a “peasant food” anymore but is served in gourmet restaurants.
Here is an easy recipe for polenta and cooked veggies that you can easily change based on your taste. Personally I think this recipe is perfect but some of you may like to add cheese or instead change this dish to a meat dish.
1 1/3 cup “Chicken” Stock (parve soup mix- OSEM)
1 cup polenta
½ cup grated parmesan cheese
2 Tbsp Olive Oil
Mexican Style Veggies:
1 large green pepper – large dice
I large red pepper – large dice
3 tomatoes- large dice
6 green button squash- Medium dice
1 fresh corn cob
1 onion sliced
1 Tbsp oil
1 Tbsp ground cumin
½ teaspoon chili powder
2 Tbsp chopped cilantro
1. Brush a 8inch round pan with oil
2. To make the Polenta – place chicken stock and one cup of water in a medium pot and bring to a boil. Add the Polenta and stir to combine. Stir constantly for 10 minutes until very think. Remove from heat and add parmesan. Spread the mixture in the prepared tin and smooth the surface. Refrigerate for two hours. Turn out then cut out into 6 wedges. Brush one side with oil and cook in oven under boil for about 5 minutes or until edges are brown. Then do the same with the other side.
3. To make veggies- cut peppers, tomatoes, squash, and corn. (check out the pictures I put up to show you how it should look)
4. Heat oil in a large pan and cook onion for 5 minutes until soft. Stir in cumin and chili powder then cook for one minute. Add veggies, bring to a boil then reduce heat. Simmer covered over low heat for 30 minutes or until veggies are tender. Stir in the Cilantro and add salt and pepper to taste.
Then serve the Mexican style veggies with slices of polenta!
FOOD FOR THOUGHT:
“There is no sincerer love than the love of food.”
~ George Bernard Shaw