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Posts Tagged ‘polenta’

by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Sarah Steimer

This turned out to be more of an off-white smoothie than a pure yellow smoothie, but all of my ingredients were yellow (save for the yogurt)! The polenta was my wild card in this smoothie. I had tried oatmeal in a previous smoothie and it was just a bit chunkier than I wanted. I noticed my yellow log of polenta and thought, "Bingo."

This turned out to be more of an off-white smoothie than a pure yellow smoothie, but all of my ingredients were yellow (save for the yogurt)! The polenta was my wild card in this smoothie. I had tried oatmeal in a previous smoothie and it was just a bit chunkier than I wanted. I noticed my yellow log of polenta and thought, “Bingo.”

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by Sarah Steimer

These aren’t burnt! It was just a bit dark out when I took the photo. These are a pretty great thrown-together meal when you just have a bunch of odds and ends in the fridge.

  • about 1/2 log of precooked polenta, cut into 12, 1/2-inch slices or larger
  • 2/3 cup tomato paste
  • 1 tablespoon white vinegar
  • 2 teaspoons olive oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 ball fresh mozzarella, sliced into 12 pieces
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped tomato
  • 1 banana pepper, chopped
  • 1 clove garlic, minced
  • 2 teaspoons balsamic vinegar
  • crushed red pepper, optional

Place the polenta slices on a parchment paper-covered cooking sheet.

These are the precooked pizzas. This recipe is pretty loose, you can really use whatever is in your fridge or pantry. It’s sort of a healthier alternative to Bagel Bites, I suppose.

Whisk together the tomato paste, vinegar, 1 teaspoon of the olive oil, sugar, oregano, chili powder, and salt and pepper to taste. If the mixture still seems a bit thick, thin it out with additional olive oil.

Distribute the sauce over the polenta slices evenly. Top each with a slice of mozzarella.

Combine the onions, tomato and peppers in a bowl. Toss with the balsamic vinegar, 1 teaspoon of olive oil, and salt and pepper. Distribute the mixture over the polenta slices. Sprinkle with crushed red pepper, if using.

Bake the mini pizzas at 375 degrees for 15-20 minutes, or until the toppings have browned and the cheese has melted.

Makes 12 mini pizzas.

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by Sarah Steimer

This dish was the result of waking up late from a nap and realizing I had no plan for dinner, but just odds and ends in the fridge, including leftover ground chuck that needed to be cooked ASAP. Worked out pretty well, I’d say.

  • 1/2 pound ground chuck
  • 1 egg
  • 1/2 tablespoon red pepper flakes
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • olive oil
  • 1 red pepper, roasted and chopped
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 1 banana pepper, chopped
  • 1 tomato, chopped
  • salt and pepper
  • 6 1/2-inch slices of precooked polenta (the kind that comes in a tube)
  • 1/2 ball fresh mozzarella

In a medium bowl, mix together the ground chuck, red pepper flakes, egg, breadcrumbs and oregano. Season with salt and pepper. Form the mixture into meatballs that are smaller than a golf ball, about 1 inch in diameter.

Heat enough olive oil over medium heat in a sauté pan to cover the bottom of the pan. Add the meatballs to the pan and cook until browned on all sides, turning as they cook. The meatballs should only take about 10 minutes to cook, but cut one in half to ensure it is cooked through. Remove the meatballs from the pan and let drain on a paper towel.

Clean out the pan and heat more oil over medium-low heat. Add the onions and garlic to the pan, letting both soften. Add the roasted red pepper, banana pepper and tomato. Season lightly with salt and pepper. Cook until the banana pepper has begun to soften, about 8-10 minutes, stirring occasionally.

Transfer the mixture to a blender and pulse just enough times to create a lumpy sauce. Return the mixture to the pan and adjust the seasoning (just salt and pepper in this case).

Arrange the polenta slices on two plates, three slices per plate. Microwave just until warm, about 20 seconds.

Top the polenta with slices fresh mozzarella. Add the meatballs on top, followed by the pepper-tomato sauce. Serve immediately.

Makes two servings.

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by Sarah Steimer

The flavors in this are awesome and really hearty (yeah, for vegetables) - and when do I get an opportunity to eat polenta? Not often, that's when.

  • 1 onion, cup in large pieces
  • olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  •  sea salt
  • 2 cups water
  • 2 cans chickpeas, drained
  • 1 sweet potato, cut into small 1/2-inch squares (keep skin on)
  • 2 cans stewed tomatoes, OR I used about a handful or so of the last of the season’s grape tomatoes
  • 1 cup wheat pasta shells
  • 2-3 cups of chopped spinach OR kale
  • Pre-cooked polenta, sliced into about 12 pieces

In a large pot, add olive oil, onion, spices and sea salt, and saute for 2-3 minutes. Add the water, bring to a boil and

This is a picture of what that one step looks like.

simmer. Add chickpeas, sweet potatoes, tomatoes and pasta. Simmer, covered, for 7-8 minutes.

Stir in kale or spinach and layer top with sliced polenta, and simmer 5 more minutes.

Remove from heat, but keep covered until ready to serve. Place two or three slices of the polenta on your dishes and top with the chickpea mixture.

Serves 4-6.

Recipe adapted from: Meg Wolff via Huffington Post

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