Polenta ~ The Gift of Corn and Water
The ratio of water to cornmeal will vary slightly depending on your cornmeal and desired stiffness. I enjoy it
in a 7 cup water to 2 cup stone ground cornmeal ratio-- this makes a polenta that is fairly soft but has good
body to it, and when chilled, still stiffens up so it can be cut into shapes, grilled or pan fried, then served
with toppers such as a grating or crumble of cheese and sauteed mushrooms or zucchini, with a pesto and
yellow pear or red grape tomatoes-- great appetizers!
7 c. water in large deep pot
add any seasonings you like for polenta to the water, fresh ground pepper, lemon zest,
sauteed garlic and onion, etc. (I will add fresh herbs toward the end of the cooking)
2 c. stone round yellow cornmeal
Bring water to boil. Lower heat to medium low. With whisk in hand, slowly pour cornmeal into boiling water,
whisking as you go. Whisk briskly, breaking up any lumps, then continue to whisk for 1/2 hour, almost
constantly. Polenta will thicken.
Polenta Torte with Two Fillings ~
Spinach Arugula and Tofu Roast Red Pepper, with Tomato Kalamata Olive Sauce
The idea for this torte is as flexible as your tastes-- it is excellent with these ingredients as a Mediterranean
dish, and it lends itself equally well when given a Southwestern flair such as chopped green chilies and
cilantro in the polenta, queso ranchero or cheddar cheese, with a chipotle tofu filling, and tomato salsa
alongside.
Prepare fillings first:
Spinach Arugula:
1 large bunch fresh chopped spinach, rinsed and chopped
1 large bunch arugula, rinsed and chopped
salt and pepper
Mix the two greens in a pot over medium high heat, then cover and steam a minute or two until wilted. Salt
and pepper if desired.
Tofu Roast Red Pepper Filling:
3/4 lb. regular firm tofu, drained and pureed in food processor with 1 egg
2 to 3 red bell peppers, or 1 red, 1 orange, 1 yellow-- roasted, skinned, seeded, chopped
1 small onion, chopped and sauteed in a little olive oil
Mix these ingredients in a bowl, adding a little salt or a splash of lemon juice.
Shred or crumble about 2 c. smoked mozzarella, provolone or feta.
Prepare Fresh Basil Marinara, add 1 c. chopped kalamata olives.
Prepare pans: A two quart round casserole dish works great for this dish-- rub inside with olive oil, then do
the same on a baking sheet, so you can pour and smooth any remaining polenta to chill and cut for
another time. Preheat oven to 350 degrees.
Cook polenta after all ingredients are ready, as the polenta sets up quickly.
Layer casserole, beginning with a third of the marinara, one level inch of polenta, one half of the greens,
and one half of the tofu/pepper filling.
Follow with another third of the marinara, one half of the cheese, one level inch polenta, rest of the greens,
rest of the tofu filling, last of the marinara and remainder of cheese on top.
Bake uncovered for about 25 minutes, until bubbly and cheese is slightly browned.