Estelle's.......There is nothing like staying at home, for real comfort~My favorite recipes, meaningful traditions, and simple ways to elevate everyday moments at home.
This healthful and comforting vegetarian casserole is perfect for a cool spring night. Delicious garden vegetables, like eggplant, zucchini, and spinach, all go well with a glass of crisp Pinot Grigio. For dessert, try some biscotti dipped in a fresh-brewed cup of coffee.
Estelle's Vegetable Polenta Bake
2 T extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 t. salt
1/2 t. freshly ground pepper
1/2 cup water
10 ounces baby spinach
1 1/2 cups prepared marinara sauce
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cups shredded part-skim mozzarella, divided
Preheat oven to 450°F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese , top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
Italians serve polenta at least 100 ways, as an antipasto, a main course, a side dish or even breakfast. Unlike pasta it is not always served as a primo (first course). Polenta can be served as an antipasto with drinks when cut into small shapes, fried and served hot with chunks of Parmesan or cubes of mortadella. When slices are fried in oil or brushed with butter and grilled, they become crostini de polenta, delicious crunchy “toasts” which can be served with a tasty topping. As the secondo (main course), polenta is traditionally served on a wooden board topped with a rich meat or fish sauce/ragu. It can also be layered like lasagna and baked with cheeses, vegetables or a meat sauce. Sliced polenta is grilled or fried and served as an accompaniment to meat, game and fish. And don’t forget breakfast and my alternative to pancakes - fry polenta slices in butter until crisp and drizzle with maple syrup.
This is the traditional Abruzzese rustic polenta feast, typically shared on a cold winter day with family and friends. The polenta is poured onto a very large wooden or marble board on the dining table. The top is smoothed and indented a bit in the center. The host then pours the sauce over the polenta and arranges the whole sausage in the center. Everyone digs in with forks or serving spoon, until they meet in the center to get to the sausage.
Such a substantial meal should not be preceded by an antipasto or a first course.
Irma Mori (Jay's Mom) had explained this to me during the holidays while they were visiting in Atlanta.
Her Italian mother-in-law always prepared their rustic Polenta feast in this manner!
This is one of The Maine House favorites for those special occasions!
LOVE THIS!
Stuffed Chicken with Marsala, Figs, and Goat Cheese 5 ounces goat cheese 1/2 cup dried Mission figs, diced 1/2 teaspoon orange zest 1/8 teaspoon ground nutmeg 6 boneless, skinless chicken breasts Salt and pepper 3 tablespoons olive oil 1/2 cup sweet Marsala wine 1/2 cup chicken stock 1 tablespoon butter 2 tablespoon cornstarch mixed with 1/4 cup water, optional Polenta, recipe follows
In a small bowl mix together the goat cheese, 1/4 cup of the figs, orange zest, and nutmeg. Set aside. Make a pocket in each chicken breast by pressing flat down on the breast with the palm of your hand and making an incision in the thickest part of the breast, carefully pivoting the knife to create a deep pocket, keeping the other side of the breast intact. Stuff each breast with the cheese mixture. Secure with toothpicks if needed. Lightly season the outside of the breast with salt and pepper. Heat the oil in large skillet. Brown the chicken on both sides, about 6 to 7 minutes. Remove the chicken from the pan. Deglaze the pan with the Marsala wine. Add the chicken stock, butter, and remaining figs. Season with salt and pepper, to taste. If desired, slightly thicken the sauce with the corn starch and water mixture. Return the chicken to the pan, cover, and simmer until the thickest part of the chicken reaches 160 degrees F, about 5 to 7 minutes. Remove from pan and slice each breast crosswise. Serve with the polenta. Spoon sauce over the chicken. Polenta 1 1/2 cups chicken stock 1 1/2 cups milk 1 1/2 cups half-and-half Salt and pepper 1 1/2 cups cornmeal 4 ounces goat cheese 1/2 cup finely Parmesan 3 tablespoons butter
In a medium saucepan, bring stock, milk, and half-and-half to a boil. Season with salt and pepper. Whisk in the cornmeal. Keep whisking until the mixture thickens, about 3 minutes. Turn off the heat and whisk in the cheeses and butter. Serve immediately.
This rustic hearth cake is a variation of a cake called Zaletti, a specialty of Treviso. It is most tasty served warm with a dollop or two of fresh whipped cream. Hopefully there will be some leftover to warm in the microwave for breakfast. DOLCE DI POLENTA 1 C. coarse corn meal 2 C. milk 1/2 tsp. salt 2 T. butter 1 lb. ricotta, drained overnight in the refrigerator, in a cheesecloth lined strainer over a bowl 1/2 C. sugar 1/2 C. raisins, plumped in rum, drained grated rind of 1 lemon pinch cinnamon 3 eggs, lightly beaten 1/4 C. slivered almonds, toasted in butter 1/4 C. chocolate bits powdered sugar Preheat the oven to 375°F. Bring the milk to a boil and add the corn meal in a steady thin stream. Stir constantly with a wooden spoon. When all the corn meal has been absorbed, add the salt and the butter. Continue to stir for about 15 more min., until it pulls away from the pan. Remove from the heat. Combine the ricotta and the sugar in a large bowl and mix very well with a wooden spoon. Add the polenta to the ricotta mixture, stir until smooth. Add the drained raisins, lemon rind and cinnamon. Mix well. Add the eggs individually, mixing thoroughly. When cool, add the almonds and chocolate. Butter a loaf pan. Transfer the batter to the pan, level off and bake for about 50-60 min. Remove from the oven and cool for at least 30 min. Unmold and sprinkle with powdered sugar. Serve warm or at room temperature with a dollop of rum flavored sweetened whipped cream.
