This meal is similar to how women often choose their outfit. You are set on using a certain accessory and from there, determine the wardrobe. I was set on making polenta from scratch for the first time. So from there, my menu was determined. Since I had a log of goat cheese and a bag of frozen, yes I am not ashamed to use TJ's frozen sweet corn, I thought it would be an extra-added accessory to my polenta!
Menu: Baked goat cheese sweet corn polenta, tomatoes and kale, sweet peppers and sausage.
Ingredients for Goat Cheese Polenta:
- 3 cups boiled water
- 3 tablespoons olive oil
- 2 cups ground corn meal
- 4-6 oz of goat cheese
- 1/3 cup (frozen) sweet corn
- S&P
- thyme
- parmesan
Directions:
Pre-heat oven to 375. Whisk boiled water and corn meal in a medium sized bowl until well combined. Once it is cooled a bit, add 2 tablespoon of olive oil, goat cheese, sweet corn, a sprinkling of s&p, and thyme then mix with hands. If you don't want to get your hands dirty, then... don't cook. Grease pan -any size or shape will do- with remaining olive oil. Pour mixture into pan and smooth the top. Bake in oven for 20 min. When it's complete, cut in wedge or scoop it on out, and grate desired amount of parmesan. Don't skimp.
Ingredients for Kale and Tomatoes:
- 2 garlic cloves minced
- 4 stalks of kale, washed and cut into 4 inch
- 1/2 cup of (fresh or canned) tomatoes, diced
Directions:
Add garlic to a hot skillet with generous amount of oil. Add tomatoes once the garlic starts to become light brown- be careful for any oil splatters. Add kale. And salt to season. Stir around and cover for 3-5 minutes on medium-high heat.
Everything just happily cohabits for the palate.
