Zucchini Parmesan with Garlic Polenta

I think I'm finally starting to get back into the swing of things in the kitchen. The Texas heat sure doesn't inspire me to cook though. It inspires me to order a pizza or go out for tacos and a beer. I just need to get creative and limit my time spent hovering over a hot stove. I don't particularly like sweating.

A friend shared this blog with me a few months ago and I've finally gotten around to trying one of her recipes. I love the author's logic. Eat 80% healthy and 20% good. I think the last few days I have been more like 60/40.

Onto the recipe.

3 medium zucchini, sliced 1/4" thick

3 Tbsp olive oil

1/2 cup bread crumbs

1/2 cup grated Parmesan

Salt

Pepper

Italian seasoning

Jarred marinara sauce (I used Muir Glen Roasted Garlic)

4-6 cloves of garlic, minced

2 Tbsp olive oil

3 cups vegetable stock

3/4 cup polenta

2 Tbsp grated parmesan

1. Preheat oven to 450. Grease a large, rimmed baking sheet. Set aside.

2. Toss sliced zucchini with olive oil until well coated. In a shallow baking dish, mix together bread crumbs, cheese, salt, pepper and Italian seasoning. If you use seasoned bread crumbs you can omit the extra seasonings. Dip each slice of zucchini into the bread crumb mixture to thoroughly coat. Lay each piece in a single layer on prepared baking sheet. Bake for 20-25 minutes or until golden brown.

3. While zucchini is baking, heat marinara over low heat in a sauce pan. In a separate saucepan, heat olive oil over medium heat. Saute minced garlic for 2-3 minutes. Add vegetable stock. Turn heat up to high and bring to a boil. Whisk in polenta slowly making sure to break up any clumps. Turn heat down to low and continue stirring while polenta simmers. Cook for 20-25 minutes.* Stir in grated Parmesan.

4. Spoon some polenta onto a plate, top with zucchini slices and a couple tablespoons of marinara. Enjoy.

*For some reason when I cook polenta it never takes as long as the recipe says it's going to take. The original recipe said to cook for 35-40 minutes. Mine was done in half that time. I suppose it's possible that I'm doing something very wrong and my polenta would be way better if I cooked it longer, but I kind of doubt it. 

Right out of the oven.

Please excuse the color of my polenta. I used a really dark vegetable stock which turned my polenta an unappetizing brown mustard color.

Review - EXCELLENT! We all really loved this. Eli inhaled two bowls full. I couldn't believe it. I made the mistake of telling Josie I would make caramel corn after dinner so she needed a little help focusing on eating, but in the end she ate almost all of it. Jay and I both cleaned our plates. I'll definitely make this again. Hopefully next time I'll be able to use zucchini from my garden.

Mexican Polenta Scramble

Who knew a "scramble" didn't need to contain eggs? I learn something new everyday. This has become a staple in our house. I found the recipe about nine months ago and have made it at least once a month since. It goes together really quickly, especially if you buy the premade polenta. I've made my own polenta before, it's not hard, but it is a little time consuming because you have to constantly stir it.

1 tablespoon extra-virgin olive oil
4 poblanos or 2 green bell peppers, diced (I've only used bell peppers because the poblanos at the store are always mushy)
1 pint cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon salt
1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices
1 bunch green onions, sliced
1 cup shredded reduced-fat Cheddar cheese, preferably sharp
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 avocado, diced

Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado.

Sorry this is not the best picture. I was in a hurry to a) eat b) calm the screaming children c) get dinner over with so I could sit down and enjoy a piece of dark chocolate in silence (it was one of those days). 

Review - As long as I don't overdo it with the peppers, everyone likes this dish. The flavor is mild enough for the kids, but not boring for the adults. If you wanted to make this spicier you could add some chopped jalapenos or chili powder.

Polenta Pie

I received The New Moosewood Cookbook for Christmas this year and this is the first recipe I've decided to try. We all love polenta, so hopefully this is a winner.

1.5 cups coarse cornmeal
1 teaspoon salt
1.5 cups cold water
2 cups boiling water
a little olive oil

Ingredients for filling:

1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup thinly sliced bell pepper
10 mushrooms, sliced
1 small zucchini, thinly sliced
6 cloves garlic, sliced
2 teaspoons dried basil (or 2 tablespoons fresh basil)
1/2 teaspoon oregano
fresh black pepper
4 ounces mozzarella cheese, grated
2 small, or 1 medium, ripe tomato, sliced

1. Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool until you can handle it.

2. Pre-heat oven to 375 degrees. Oil a 10-inch pie pan. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.

3. While the crust bakes, heat 1 tablespoon olive oil in a medium-sized skillet. Add the onion, and saute for 5-8 minutes, or until it begins to soften. Add bell pepper, mushrooms, and zucchini, and saute just a few minutes more.

4. Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes) and serve hot.

Review - This was pretty good. Even though I took it out early, I think I might have overcooked the crust. It was a tad crunchy on the bottom. I used a 9x13 baking pan instead of a 10-inch pie plate, so I probably should have decreased the cooking time more than I did. Jay said this was a little bland and would be better with a layer of pesto on the crust. I think he's right. Josie ate her square (and three servings of spinach salad, yeah I'm bragging). Eli chewed on a piece of zucchini and then spit it out. Poor guy had 5 teeth coming in, so he's not the best judge.  The veggie combo was great. I'll make this again, but add the pesto.


Please excuse my photography skills. I've never taken pictures of food before. You wouldn't think that taking a picture of something that can't get up and run away would be hard, but it is. Hopefully my photography skills, along with my cooking skills, will improve throughout the year.