This is a great side dish to go with grilled or roasted meats, or as a vegetarian main. It tastes even better the second day! If you prefer creamy polenta you can serve it hot out of the pan. If you like your polenta to be firmer, allow it to cool, cut into wedges and pan fry in a drizzle of olive oil to reheat. You can use all water or all stock to cook the polenta, but I like to use half water and half stock. I like the flavor of stock, but I also want the corn flavor to shine through.
- 4 C. water
- 4 C. vegetable or chicken stock
- 2 C. polenta, cornmeal, or corn grits
- 2 T. olive oil, divided
- 1 bunch of kale, about 3 C. chopped
- 2 cloves of garlic, minced
- salt and pepper to taste
- 4 T. butter
- cherry tomatoes, optional
- 1/4 C. grated parmesan cheese
First get your polenta cooking. Combine the water and broth in a pot and bring it to a boil. Slowly whisk in the polenta a little at a time to avoid clumping. Once all the polenta has been added, reduce the heat to medium low and simmer, stirring occasionally for about 15 minutes. The polenta will be thick and creamy, and no longer gritty. Stir in one tablespoon of the olive oil and remove it from heat. Meanwhile, heat a large, ovenproof skillet to medium heat with the other tablespoon of oil. Add the kale and garlic and saute for about two minutes. Add a splash of water and cover the pan to allow the kale to soften, about two minutes. Remove the lid and allow any water to evaporate, season with salt and pepper and stir the cooked kale into the polenta. Pour the polenta mixture back into the skillet, top with the tomatoes, dot with the butter, and sprinkle the parmesan over the top. Hit it with the broiler for about three minutes, or until the top is turning golden brown. Allow it to cool for about ten minutes before eating. If you allow it to cool further, you can cut it into wedges.
Posted in Gluten Free, Italian, Quick Dinners, Vegetarian
Tagged cornmeal, entree, italian, kale, Leftovers, main dish, polenta, side dish, vegan, Vegetarian
If you have vegans, vegetarians, and omnivores in your life like I do, then you know how it can sometimes be a challenge to serve a meal that everyone enjoys. These tasty fritters are the perfect answer! They make a delicious main dish that will satisfy everyone at the table. This recipe uses the magic of the “flax egg” making them vegan. If you prefer, you can sub in 3 eggs for the flax seed and water. Makes 12 fritters.
- 1 small cauliflower, cut into small pieces
- 4 T. ground flax seeds
- 12 T. warm water
- 1 C. flour
- 1/2 C. chopped, fresh parsley
- 1 large shallot, minced
- 2 t. cumin
- 1/2 t. cinnamon
- 1/2 t. turmeric
- 1 1/2 t. coarse salt
- 1 t. black pepper
- 2 C. panko crumbs
- oil for frying, I used canola
First, boil the cauliflower pieces in a pot of salted water until fork tender, about ten minutes. Drain the cauliflower and set aside. Meanwhile, make your flax eggs by whisking the ground flax seeds with the warm water in a small bowl. Set the mixture aside for about 5 minutes to allow it to thicken. The flax egg will bind the ingredients together. If you prefer, you can substitute three eggs. In a large bowl, combine the flour, parsley, shallot, spices, salt and pepper. Stir in the thickened flax eggs. The mixture will become like a thick dough. Toss in the warm cauliflower and use a potato masher or a large fork to mash the cauliflower into the dough. You should be able to mold the mixture into patties with your hands. Pour the panko crumbs onto a plate. Form the mixture into patties about three inches wide and one inch thick. Pat them into the panko crumbs so they are covered on all sides in crumbs. Place the patties onto a cookie sheet and into the fridge to chill for at least one hour. You could make these several hours ahead and let them sit in the fridge. I haven’t tried freezing them but I think it would work to freeze them at this point in the process and then fry them from frozen. When you are ready to fry, heat about two cups of oil in a skillet to 350 degrees. It’s important to use a thermometer. If you put the fritters in the oil before it’s hot enough they will absorb the oil and become greasy. Once the oil is ready, place four fritters in the oil and fry for about two minutes per side, or until they are golden brown. Place finished fritters on a paper towel to drain. Repeat until all the fritters are fried. Serve hot or warm with some lime or lemon slices.
The Jungle Bird originated in Kuala Lumpur at the Hilton Hotel in 1978. What I love about it and what makes it different from most tiki drinks is the addition of Campari. The Campari gives it a very slightly bitter flavor that tempers the sweetness of the pineapple juice perfectly. My version has a little teensy bit extra Campari. This recipe makes two cocktails.
- 1 oz. dark simple syrup, recipe follows
- 4 oz. dark Jamaican rum
- 2 oz. Campari
- 4 oz. pineapple juice
- 1 oz. freshly squeezed lime juice
- limes and pineapple wedges for garnish
First make the dark simple syrup by combining one cup of turbinado sugar with one cup of water in a saucepan. Bring the sugar and water to a boil and boil for one minute. Pour the syrup into a jar and allow it to cool. You will have one cup of syrup, store it in the fridge in a jar with a lid. You will use just one ounce of the syrup for two drinks.
To make the cocktail, shake all the ingredients in a shaker filled with ice. Strain into two rocks glasses filled with ice. Garnish with a lime wedge and a wedge of fresh pineapple.