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Old Favorites For Cooking: Rice and Lentils

Old Favorites For Cooking: Tuscan Garden Polenta

TUSCAN GARDEN POLENTA

Outside the walls of the Tuscan City of Sienna in Italy you will find the Villa which was once the home of Garibaldi.  He was the Italian adventurer who helped in the liberation of California.  When he returned to his home he brought back redwood saplings, which still stand today overlooking a vineyard.  The villa is now a very romantic Inn, full of 4 poster beds and antiques galore.  One evening for dinner we were given polenta with our meal rather than bread, potatoes or pasta.  Unlike much of the Polenta you find, this was full of herbs, spices and vegetables, making it incredibly flavorful on it's own.  To recreate their flavor, we have added our Tomato & Parsley Vinaigrette.  Serve it like mashed potatoes or bake it like biscuits.  It is wonderful with or without a red sauce.

 

To prepare the entire bag, bring

  • 6  CUPS OF WATER (YOU MAY ALSO USE CHICKEN OR VEGETABLE STOCK)

to a boil in a medium sauce pan, gradually stir in 1 cup of our Tuscan Garden Polenta.  As the polenta begins to thicken, add

  • 2 TBSP CREAM
  • 1 BAG OF MIXED ITALIAN-STYLE VEGETABLES

Cook until the polenta starts to pull away from the sides of the pan, stirring constantly, for about 10 minutes.

You do not need to make this all at once.  Blend all ingredients together and use 1 1/4 of the mixture to 3 cups of water.

Ingredients:  Coarse Ground Cornmeal, Tomato & Parsley Vinaigrette (Parsely, sundried tomatoes, tarragon, Onion, Garlic, Sea Salt,  Coarse Ground Black Pepper,  Crushed Red Pepper, Celery Seed,Dill Seed, Rosemary, Oregano, & Carraway), cane sugar and Kosher salt.

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Photo Credit: Justin Hansen

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