Polenta Pie (From My Garden) Recipe




Polenta Pie (From My Garden) Ingredients

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A Recipe for
Polenta Pie (From My Garden)

 

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)


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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




Polenta Pie (From My Garden)

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

Leslie Newman






Polenta Pie (From My Garden) Directions

: pie shell:

1 c cornmeal or Polenta
4 c boiling water or vegetable
: stock
2 c corn kernels
3 TB chopped rosemary
1/2 c grated Parmesan
: Filling:
3 zucchini -- sliced
: lengthwise
3 yellow squash -- sliced
: lengthwise
3 roasted peppers -- different
: colors,
: sliced
1 eggplant sliced
1/4 c chopped basil

In a double boiler, whisk Polenta into boiling water, stirring often
to prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread
mixture into an 8-inch greased springform pan, pressing the mixture
with a spoon to move the mixture up the sides of the pan forming an
empty shell. Allow the shell to cool and harden. Grill all
vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold
. Serve at room temperature.

Recipe By : From My Garden Categories
: From My Garden Vegetables

From: Ruth Burkhardt Emc.Ver #2.5.1 ]

Serves: 1

 

 

 

 

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