Tuesday, September 15, 2009

Try It, You'll Like It!

Found this on Apt Therapy and decided to try it as I've never made polenta. Turned out to be nearly orgasmic. I recommend de la Estancia organic polenta (find it at Whole Foods) which cooks in 1 minute. This is my new rainy night go-to meal.

Roasted Vegetables on Creamy Polenta
Serves 2 - Use organic ingredients whenever possible

Zucchini, peppers, mushrooms (whatever you have-at least 3 vegetables per person)
1 Red onion (preferably torpedo)
2 Large Tomatoes (1 tomato per person-or more if they’re small)
Fresh basil for garnish
Olive oil
Salt and pepper

Preheat oven to 450. Slice zucchini, and peppers in long thin strips. Slice tomatoes. Cut onions and round squash in wedges. Tear the stems out of the mushrooms and drop 'em in whole.

Drizzle olive oil over the veggies, just enough to prevent sticking.

Sprinkle everything with garlic salt and pepper. Spread out veggies in a single layer on cookie sheets or roasting pans and roast for 15 minutes. Using a spatula, turn the veggies and roast for another 10 - 15 minutes until browned around the edges. Serve on polenta, garnished with fresh basil.

Creamy Polenta

3 cups filtered water
1 cup polenta
1/4 cup cream cheese
1 tablespoon butter
Salt and pepper to taste

Bring water to a boil in heavy pot.
Slowly pour polenta into boiling water as you whisk it.
Turn heat to slow and stir one minute until the polenta pulls from the sides of the pan.
Turn off heat and stir in cream cheese and buttery spread.
Salt to taste.

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