Recipe of the Week: HERBED POLENTA ... 
LuellaMay
16 y
4,581
As featured in The Best Years in Life Healthy Recipes
Add Flavor to Your Week with Fragrant Herbed Polenta
Polenta, a creamy porridge made from cornmeal, has its origins in Italy and started out as a common dish for peasants. This week's dish spices up traditional polenta with a blend of aromatic flavors, like garlic, thyme and rosemary. Grilled Portobello mushrooms add a deep earthy flavor and a hearty texture that is sure to satisfy even the most dedicated carnivore.
Herbed Polenta with Grilled Portobello Mushroom
2 tsp. extra virgin olive oil
1 cup non-instant polenta or cornmeal
4 cups boiling water
1 small garlic clove, minced
1/4 cup chopped flat-leaf parsley
1 tsp. crumbled fresh thyme leaves, or 1/4 tsp. dried
1 tsp. finely chopped fresh rosemary, or 1/4 tsp. dried
Sea salt and freshly ground black pepper, to taste
1/4 cup (1 oz.) grated Parmigiano-Reggiano cheese
4 large Portobello mushrooms, stems removed
Olive oil or butter sprayPreheat oven to 350 degrees.
In a deep, heavy, oven-safe pot, combine the oil and polenta. Cook over medium-high heat, stirring, until the polenta smells toasty, about 2 minutes. Remove the pot from the heat. Add the boiling water carefully. Stir until the polenta is smooth. Mix in the garlic, parsley, thyme, rosemary, salt and pepper.
Bake the polenta, uncovered, for 20 minutes, then stir well. Bake an additional 20 minutes or until the polenta is creamy.
Divide polenta among 4 dinner plates and sprinkle each with a quarter of the cheese.
While polenta cooks, lightly coat the mushroom caps with olive oil or butter spray. Sprinkle with sea salt and pepper, to taste. Grill, underside down, on a very hot grill, about 4 minutes. Turn and cook until tender all the way through, 4 additional minutes.
Top each serving of polenta with a mushroom cap and serve immediately.
Makes 4 servings.
Per serving: 210 calories, 5 g fat (1.5 g saturated fat), 32 g carbohydrate,
9 g protein, 4 g dietary fiber, 200 mg sodium.
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- Soup of Cactus and Fava Beans tomato
16 y
5,661
This is a reply to # 1,268,846Soup of Cactus and Fava Beans
Serves 4
Ingredients:
1 pound/450 g fresh fava beans, shelled
1 pound/450 g fresh prickly pear cactus paddles (also known as nopales)
3 tablespoons/45 ml olive oil
6 plum tomatoes, cut in half lengthwise
1 white onion, coarsely chopped
4 garlic cloves
2 red jalapeno chilies, thinly sliced
6 cups/1½ liters chicken stock
¼ cup/about 7 g coarsely chopped fresh cilantro
Method:
Cook the fava beans in a large saucepan of boiling salted water for 2 minutes. Drain the beans, then place them in a bowl of ice water. Drain again. Peel off the outer skin of each bean and discard the skin. Set the beans aside.
Position the rack in the top third of the oven and preheat the oven to 425°F/220°C. Scrape off the thorns from all sides of the cactus paddles. Cut the cactus paddles lengthwise in half then cut each half crosswise into thin strips. Toss the cactus strips on a heavy, large baking sheet with 1 tablespoon/15 ml of olive oil to coat, then roast in the oven for 20 minutes or until the cactus strips are tender.
Add the tomatoes, onion and whole garlic cloves to the cactus strips, then return to the oven for 25 minutes or until the vegetable are pale golden. Remove the peel from the garlic. Coarsely chop the garlic and tomatoes. Set the roasted cactus strips, onions, tomatoes and garlic aside.
Place a large saucepan over a medium heat. Drizzle the remaining 2 tablespoons/30 ml of olive oil over the bottom of the pan. Add the chilies and sauté for 1 minute or until fragrant and tender.
Add the roasted cactus strips, onions, tomatoes and garlic. Add the chicken stock and bring to a simmer. Add the beans and cook for 5 to 7 minutes or until the beans are tender. Add the cilantro and cook for 1 minute longer. Spoon off any excess oil that rises to the top of the soup. Ladle the soup into 4 bowls and serve immediately.
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- Soup of Cactus and Fava Beans tomato
16 y
5,661
