In My Kitchen - February

Let's take a peek into what's going on IN MY KITCHEN  at the beginning of February. 

I purchase this organic cooked polenta roll at Trader Joe's. I usually slice it and cook it in marinara sauce. It gets soft and delicious. 

 I love this thermos. I am able to put an entire meal in here when I am out for the day (shopping, beach, site seeing)  and don't want to eat out. I put rice, beans, and vegetable in here for a full healthy meal. 

My favorite Hummus ( don't know why they spell it Hommus) . I purchase it at Costco (but I believe it is sold in a smaller size in the markets). It's entirely organic and tastes great!

This is the first time I tried this cereal. It taste good, not too sweet. I bought it at the regular supermarket.

I made my own plant-based (tofu) mayonnaise in minutes in my blender. I was extremely pleased with the taste and much lower fat content than regular mayonnaise. I made a small jar that lasts a little over a week. Tofu Mayonnaise recipe link.

I bought this juicer at Aldi's during the holidays. It was quite reasonable ($39.99) so I was surprised how well it works and has a wide mouth for larger vegetables or fruit.  

I had been needing a new juicer (to replace the Braun that I had for 30 years and loved- but they no longer make the Braun compatible for US use). I  tried some of the more expensive brands and just couldn't find anything I liked. I need a small one to accommodate the smaller space in my condo winter kitchen.

I'm sharing this post and joining Sherry and other bloggers on IMK ( In My Kitchen)  IN MY KITCHEN 

Creamy Polenta with Roasted Red Peppers

Polenta is a simple creamy side dish made from plain old corn grits.

Corn grits are popular in Northern Italy as a savory side dish or in the American South as a breakfast cereal sometimes sweetened with honey.

I hadn't cooked polenta for a long time, so I had forgotten how easy it is to make and how tasty and versatile it can be as a side dish. 

Although the basic polenta recipe is bland, it can be made with a flavorful vegetable broth and perked up with spices and other condiments.

In the past, I've made a rich and delicious Polenta and Eggplant Stew Appetizer  (link to recipe and post). The stew is made with interesting ingredients including white wine. I used cookie cutters to cut the polenta into individual appetizer portions.

I've also made in the past a pea and fresh corn polenta mold (recipe) link) that was quick and easy and molds in 10 minutes. Perfect summer side dish eaten hot or room temperature.

I actually posted these recipes over 10 years ago and probably haven't made polenta since then. Truthfully, I just forgot about it because I was following a lower carb diet. 

Now that I eat carbs again (following McDougall Starch Solution Diet) (affiliate link to the book) and having great success losing and now maintaining my weight by eating whole food healthy carbs but lowering oil and fat, I'm back to eating polenta. 

It makes a great quick and easy side dish, and as you can see from my photos- it can be topped with a variety of toppings.  I cooked mine in broth and then topped it with fire roasted red pepper strips packed in water from a jar. You could also top with a chunky salsa.

Polenta will take on the shape of whatever bowl or pie plate you use

What is the difference between Italian polenta and Southern grits ?

 I recently learned the difference on a blog called, Trendgredient by Alea - "a mom, a small business owner, and a food enthusiast" who has wonderful recipes on her blog.  She is Southern and explains all about the difference between Southern made grits and polenta- they truthfully look similar- but they are not the same...

Ingredients: 

2 cups of flavorful vegetable broth

1 cup water

1 cup of corn grits

1 small jar of fire roasted red peppers OR 

1 cup of chunky salsa 

Directions:

Bring the broth and water to a boil. Reduce the heat to a simmer and then slowly add the grits and stir consistently until all liquid is absorbed for about 5 minutes. Spoon the mixture into a small  glass serving bowl and allow to set at room temperature for about 15 minutes.

Invert the bowl onto a plate. Top with roasted red peppers or chunky salsa.

Notes: 

1. This recipe serves 4-6 for a side dish. If you want to feed more, double the recipe.

2. Polenta and Eggplant Stew Appetizer is also delicious as a side dish.

3. How to Order My New Soups Cookbook, 

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Polenta and Eggplant Appetizer

How delicious is this Polenta and Eggplant Appetizer ?

On a scale of 1-10, I would give it a 10!



Top with eggplant Stew and serve

I love the presentation and the eggplant sauce is very rich and flavorful. It's hard to believe how fast and easy it was to make. It took about 10 minutes prep and about 20- 30 minutes to cook.

I frequently do not follow recipes (I usually create my own from what looks good in the produce store) except when I publish for the Secret Recipe Club where we are expected to follow our assigned blog's recipe. 

The eggplant stew was absolutely delicious. The wine (the alcohol cooks off) and tomato paste added a richness that made this meatless meal exceptionally flavorful. I will be adding those to my list of ingredients to use in other recipes.

This recipe can be made as a dinner entree or cut into little rounds and served as an entree, as I did.
  

Polenta and Eggplant Appetizer
5 tablespoons extra virgin olive oil, divided
1 onion, chopped
3 garlic cloves, chopped
1 eggplant, cubed
2 plum tomatoes, chopped
2 teaspoons dried basil
2 teaspoons dried parsley
salt and pepper to taste
2 teaspoons tomato paste
3/4 cup marinara sauce
1/2 cup red wine

Directions:

Add 3 tablespoons Olive oil to a medium sized saucepan. Add onion and garlic.  Saute for about 1-2 minutes, then add eggplant.  Stir and add remaining oil, plus salt and pepper, basil and parsley.  Cook for about 3-4 minutes, then add tomatoes and cook for another 2 minutes.

Finally, stir in tomato paste, marinara and wine.  Cover, lower heat and simmer for about 20 minutes.

Pictures Step by Step

Chop garlic, onions, Roma tomatoes, and eggplant . Saute in olive oil until soft.



                        

Recipe for Basic polenta- follow the instructions on the box. When polenta is done, pour it into a Pyrex pie pan and leave for about 10 minutes (so it forms the shape of the pan). Turn pan upside down on a dinner plate and top with eggplant stew.



Put polenta into a sprayed pie plate for shaping wait 10 minutes



Invert from pie plate to dinner plate

Another variation:
I cut my polenta with a round cookie cutter and made individual polenta rounds topped with eggplant stew.





Cut out rounds of polenta with a cookie cutter



I no longer feel that "oil" is necessary to sauté. I would now sauté the vegetables in a little broth and use an oil-free marinara sauce such as the one from Whole Foods or Aldi. It will cut back on the calories significantly if you are a Weight Watcher, follow Forks Over Knives, McDougall Diet, or Dr. Fuhrman.

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Shared on Katherine Martinelli  blog carnival

Pea and Corn Polenta Mold

You may have seen this adorable little dome before. This recipe is a re-run. I posted it last summer when sweet Jersey corn was at its height. It's a good winter recipe too and makes a great side dish. 

If you add cheese or cooked beans, it could be a meal in itself or eat it with a nice salad and bowl of steaming hearty black bean soup.

The recipe for this black bean soup is in my new soups cookbook available here: How to order my New Soups Cookbook 

Corn meal is popular in Northern Italy, Latin American countries, and in the American south. Corn meal can be found in any food market. Personally, I like to buy an organic brand of corn meal like Bob's Red Mill Organic Corn Grits which is a little pricey, but there are many inexpensive brands of regular corn meal available in the supermarket or Latin American grocery stores. (There is a charming Mexican grocery in New Hope, Pa.)

This recipe for polenta is not only soft and creamy, but it is also easy and quick to make.

In addition, it is versatile. You can add just about anything you like to the basic recipe: fresh corn, fresh or  frozen peas, cooked black beans or fava beans, sauteed mushrooms, red pepper, chili peppers, cheddar cheese etc. Your only limit is your imagination or your palate..

The appealing dome presentation makes this recipe perfect for your family or company as well. Just slice and eat. It's delicious. Either way, it is sure to be enjoyed by all..


Prep time for basic polenta : 1 minute
Cook time: 5 minutes

Creamy Polenta with Corn and Peas
This recipe uses a basic polenta recipe; however, just before the polenta is finished cooking,  add fresh ( frozen thawed) peas and fresh ( or frozen thawed) raw corn.

Basic recipe:
Ingredients
3 cups water or vegetable broth
1 cup of corn meal,
1/2- 1 tsp salt
Additions:
1 cup of frozen peas slightly thawed or fresh peas
1 cup of raw corn cut off the cob ( or frozen thawed)
1 cup black beans, drained well ( optional)

Directions:
1. Bring water (or broth) and salt to a boil in a sauce pan. Add corn meal slowly, stirring until blended. Reduce heat to a simmer and continue to stir until mixture becomes thicker and shut off the heat. Mix in corn and peas (black beans if desired) and
spoon the mixture into a small bowl (spray with oil spray to prevent sticking) and allow to set for about 10 minutes.



Spoon cooked polenta into a small bowl and allow to sit until molded ( about 10  minutes)

Unmold by inverting bowl onto a plate and serve. Makes about 5 thick slices

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