Sunday, March 18, 2007

Soft Creamy Polenta w/Roasted Veggie Caponata

The original recipe is from the the Conde Nast site. They are doing an in flight meal challenge. Meaning you make the meal at home and it has to keep good for awhile at room temp, and taste good that way. This one happened to be gluten free, so I decided to try it.

This would also be great for a picnic, weeknight dinner. I would add a splash of white wine in here, but I didn't have any open. I might also do a little more marinade, and marinate the other veggies, the flavor of it was so good, I was licking the pan.

Soft Creamy Polenta with Roasted Vegetable 'Caponata'

1 medium/large portobello mushroom
1 lemon, zest & juice
2 clove garlic, peeled and minced
3 tablespoons extra virgin olive oil

1/2 cup (scant) yellow or white coarse ground 'quick' polenta
2 1/2 cup milk or water
1tablespoon salt
3-4 tablespoon Ricotta cheese (optional)
2 cloves Roasted Garlic (optional)

2 red bell pepper, roasted, peeled and seeded or use Pastene jarred (I omitted the vinegar when using the jarred)
2 other vegetables chopped, I used zucchini & summer squash
1 small red onion, diced
2 tablespoon red wine vinegar (optional)
1 can cannelli beans, drained and rinsed

Slice the portobello 1/2" thick slices. Make a paste by combining the garlic, 1 tablespoon olive oil, lemon juice, zest, and 1/2 tsp salt. Add portabellas and toss to coat and allow them to marinate, 20 minutes to one hour.

Bring the liquid up to a simmer and gradually add the polenta stirring consistently. Cook over low heat for 5 - 10 minutes. Stir in the ricotta and roasted garlic at the end, and adjust seasoning to taste. Set aside.

Slice the red peppers, and and any other veggies you are using. Heat a medium sauté pan with remaining tablespoon olive oil and sauté the onions for 4 minutes over a high heat. Add summer squash & zucchini (or other veggie), cook until lightly browned. Add mushrooms and juice, cook for 3 minutes longer.. Lower the temperature to medium. Add the roasted red peppers, beans and vinegar (if using); season to taste and remove the mixture from the pan to cool.

Spoon the vegetable mixture over the polenta and refrigerate if you will not be enjoying the meal within 5 hours. I added grated pecorino romano cheese and oregano on top. This dish would be best served at room temperature or warm.


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