RESOURCES

Monday, December 28, 2015

A Few Good Things: 2015 Edition

Monday, December 28, 2015

The creepily lovely, balmy temps and warm breezes took wing sometime in the wee hours. Today the air was slap-in-the-face COLD and there's a 100% chance of snow in the forecast for tonight. 2015's days are numbered...

As I take stock of the year, I realize that some very good things happened in my life:

Solar Power! We used most of our savings to purchase a solar array. While it's not quite large enough to zero out our electric bill (we had neither savings nor roof space enough to accomplish that feat) it should get us most of the way there. And it feels GREAT to know we're producing power without burning fuel. It's a pretty safe investment, too. If you're in my neck of the woods, I can't say enough good things about the team at Solar Generation - they've been a pleasure.

Solar panels form a small awning over a balcony outside an upstairs bedroom.
Garden! Thanks to the deer fence, raised beds and stone walls my husband and our friend, Seth built, and to the truckload of excellent dirt our friend, Mila delivered, 2015 was a big year for us. We grew our first crop of onions, carrots, broccoli, cauliflower, leeks, Brussels sprouts, cabbages, beets, asparagus, pinto and black beans plus a bunch of stuff we've grown before like tomatoes, garlic, kale, chard, potatoes, peas, sweet potatoes and herbs. It was both delicious and fun in spite of an alarming number of cabbage worms and an army of hungry chipmunks. We're steadily eating our way through the potatoes, onions, garlic, beets, butternut and delicata squashes we stored and I've been thumbing through seed catalogs, greedily circling things on nearly every page...

Making hillocks of composted dirt in the two trenches for the asparagus crowns by Eve Fox, the Garden of Eating, copyright 2015
Rahm planting asparagus crowns in the spring - another great investment in the future.
MommaStrong! My friend, Anna introduced me to Courtney's wonderful online workouts - a very accessible 15 minute of core strengthening that has reminded me that I do have muscles in my stomach. After two babies, I could not even locate them... What I love is that Courtney is a real person - an adorably earnest and down-to-earth single mom with an incredibly fit body and a ra-ra spirit. Her two little girls and her dog sometimes wander into the frame, needing something or other. And I like how she talks understandingly about things like how many moms leak a little pee while doing jumping jacks - not a big deal :) Often times, this is the best 15 minutes of my day. I highly recommend it/her.

Courtney films all the workouts in her living room.
California! We spent a week in northern California visiting family and friends at Thanksgiving. Despite the reality that traveling with little kids is brutal, it was wonderful to watch our boys play with their cousins, aunts and uncles and to catch up with some dear friends we don't get to see nearly enough. I also fit in a couple of hikes in Point Reyes and lunch with a dear friend at Imperial Tea Court, my very favorite Chinese restaurant which was heavenly.

Will with his BELOVED cousins, Ren and Lila in Aunt Taylor & Uncle Daniel's awesome "tree nest".
There was much more, of course, but my memory is not the "iron-clad lockbox" it used to be and time is short what with school being closed and all...

I hope that your year was chock full of good things, too. Feel free to share the good (and the bad!) if you feel like it.

I'll leave you with this succinct quote about gratitude and my best wishes for a happy and healthy new year.

"If the only prayer you ever say in your entire life is thank you, it will be enough."
-Meister Eckhart

-Eve

You might also like:

Saturday, December 26, 2015

Red Lentil Soup with Chili Paste and Meyer Lemon

Saturday, December 26, 2015

Dipping toasted peasant bread in the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

This soup was inspired by Melissa Clark's lovely recipe  in the New York Times  dining section a few weeks ago. The combination of the delicate yet hearty red lentils (so pretty!), bright lemon and spicy chili is addictive. And it's also easy to make, cheap and unquestionably good for you.

Red lentils by Eve Fox, the Garden of Eating, copyright 2015

Lentils are a particularly good source of dietary fiber, protein, folate and iron and also high in potassium, calcium, zinc, niacin and vitamin K. They are also tasty, versatile and VERY affordable. What's not to love???

You to begin by sautéing onion, garlic, chili, tomato paste and cumin powder to create a wonderfully flavorful base for the soup. I used sambal oelek chili paste rather than chili powder or cayenne because I like the complexity it adds but any chili will do.

Sauteeing onion, garlic, tomato paste, chili paste and cumin for the lentil soup Eve Fox, the Garden of Eating, copyright 2015

Then just add the stock, lentils, carrots and simmer for about half an hour or until the lentils are soft.

Stirring the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

Then puree half the soup to create a nice texture that is part smooth and part chunky. I've said it many times but I'll say it again just in case you're a new reader, the immersion blender is one of the five best kitchen tools ever invented! I would probably never puree anything without it because I consider pouring hot soups and sauces into a blender a HUGE pain in the butt with a high potential for burning myself that also requires me to clean said blender afterwards. No, thanks!

A little lemon juice brightens all the flavors in this soup. I still had a few Meyer lemons left from our recent trip to northern California (we grabbed a handful of beauties from the prolific lemon bush at our old place on Josephine Street) and it added a lovely floral note. But regular lemon will work perfectly, too.

Squeezing meyer lemon into the red lentil soup with chili paste by Eve Fox, the Garden of Eating, copyright 2015

Make enough to enjoy for several meals (or to freeze) as the flavors will just improve with time.  If you are a vegetarian or vegan, simply use vegetable stock and skip the sour cream or yogurt. Enjoy!

-- print recipe --
Red Lentil Soup with Chili Paste & Meyer Lemon
(Adapted from Melissa Clarke's recipe in the New York Times)
Serves 4-6

Ingredients

* 3 Tbsps organic olive oil
* 2 garlic cloves, pressed or minced
* 1 large onion, diced
* 1 Tbsp tomato paste
* 1 tsp ground cumin
* 1/2 tsp sea salt salt
* 1/2 tsp freshly ground black pepper
* 1/2 tsp sambal oelek chili paste or 1/4 tsp ground chili powder (if you like things hot, use more!)
* 1 1/2 quarts stock (vegetable or chicken - it's good both ways)
* 1 cup red lentils
* 2 large carrots, peeled and diced
* Juice of 1/2 lemon (Meyer or regular)
* 3 Tbsps chopped fresh parsley or cilantro

Directions

1. Heat the olive oil in a large pot over medium-high heat and then add the onion and garlic and sauté, stirring often for about 4 minutes.Then stir in tomato paste, cumin, salt, black pepper and chili paste or powder and sauté for another few minutes, stirring once or twice.

2. Add the broth, lentils and carrots and bring to a simmer, then cover and turn the heat down to low and simmer until the lentils are soft, about 30 minutes.

3. Taste and adjust the seasonings if needed. Using an immersion blender (or a regular blender of food processor if you don't have an immersion blender), purée half the soup and return to the pot.

4. Stir in the lemon juice and the fresh herbs and serve with a drizzle of olive oil or a dollop of yogurt or sour cream on top.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sunday, December 20, 2015

Pantry Portrait: Grian MacGregor, Puppeteer, Artist & Homesteader

Sunday, December 20, 2015

If you don't know Grian MacGregor, you're in for a treat. It brings me great pleasure to introduce you to her via my Pantry Portait of her in the new issue of Edible Hudson Valley.

Grian is a truly remarkable person. She's a cheerful, energetic, down-to-earth, giving, loving, creative soul who truly embraces "waste not, want not." A puppeteer by trade, she created and runs the Ivy Vine Players, a one-woman puppet theater with a cast of 75 fantastic puppets - all made by hand of recycled and cast off materials. If you ever get the chance to see her perform, take it!!!

She also grows much of her own food in her sprawling garden, raises chickens and turkeys, makes her own wine, built her own cobb oven to make pizzas and bread, and much more. Her house is like a quirky museum - full of beauty and whimsy and unexpected objects and art. Her enthusiasm for life is infectious. Truly.

Read more in my piece for Edible Hudson Valley. If you have a minute, below is a little slideshow of photos I took at Grian's home (the photos in the Edible piece are by my friend and neighbor, Jen May.)



You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sunday, December 13, 2015

Meet Nessy, The Milk Frother

Sunday, December 13, 2015

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

I've added a wonderful, new improvement to my Frieling-brewed morning coffee - foamed milk courtesy of Nessy, my lovely, new Nespresso milk frother.

After experiencing the joys of the milk frother first-hand at our friends, Phoebe and Craig's house this fall, I decided that I needed one. I did some research and found that although the Nespresso Aeroccino is not the cheapest option out there, it seems to be the best one. So I ordered one on Amazon for about $85 and have never looked back.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Now my morning cuppa is topped with a luxurious layer of foamed milk. It feels pretty decadent :)

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

The Nespresso is a nice little gadget that makes hot and cold foamed milk as well as just plain warm milk for lattes. It's fast, quiet and easy to clean. You have to wash it by hand but that's okay with me since I need to use it every morning and do not run the dishwasher quite that often anyway.

Two things to note:

1. Respect the max fill line! It will overflow if you go past the mark (I learned that one the hard way...)

Don't go past the Max Fill line on the Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

2. When it comes to frothing, all milks are not created equal. I've found that anything that's not homogenized (meaning the cream has risen to the top) will not froth well. My top choice is Organic Valley - both because I trust their practices (more on which milk companies are best for you, the cows and the planet here) and because their milk foams up real nice-like.

If you do not do dairy, do not despair - you can still get foam! The one brand to avoid appears to be Silk which apparently does not froth at all. But people report that you can get great froth from Pacific's soy milk blenders and their almond milk blenders as well as from Westsoy organic soy milk. From the Internet chatter on this topic, it seems like Starbucks uses Pacific's milks for their cappuccinos and they've probably done their homework.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Let me know if you've got any java-enhancing tricks up your sleeve that I should know about.

You might also like:
Please note: some of the links above are affiliate links which means that I'll earn a small commission if you buy something through them. No one is paying me to write this post and the opinions are all my own based on my own experience. If you have any questions about this, feel free to ask me.

Friday, December 4, 2015

Baked Polenta with Oven-Roasted Tomatoes and Cheese

Friday, December 4, 2015

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

I ended up with a good amount of leftover polenta from this divine dinner. After it sat in the fridge for a few days, inspiration struck and I set about breathing new life into the cold mass of gruel using a few ingredients I had in the freezer and fridge.

Leftover creamy polenta by Eve Fox, the Garden of Eating, copyright 2015

I got out a baking dish, greased it, turned the polenta out into it and patted it down into a single layer.

Then I topped it with a bag of the amazingly tasty garden tomatoes I had roasted with garlic and herbs at the end of the summer.

Oven roasted tomatoes from the garden this summer by Eve Fox, the Garden of Eating, copyright 2015

I put the little bit of kale, mushrooms and bacon that was leftover on top of that, crumbled some goat cheese over it and topped it with grated Parmesan.

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

Into the oven to bake. Out it came all bubbling and browned and savory and delicious.

It was just as good as the original meal had been but with about one quarter as much effort. There is nothing quite as satisfying as turning leftovers into something people will fight over...

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

As with almost everything I post, you should feel free to play with this recipe. Add sauteed onions, spinach, sausage, grilled eggplant, pesto, mushrooms, bacon -- whatever appeals to you. For example, I used goat cheese because that is what I had on hand (and what needed using up) but you could substitute lots of other cheeses -- mozarella, monterey jack, cheddar, bleu cheese, etc., -- with good results, or you can skip the cheese altogether if you prefer.

Also, you very well may not have a freezer full of homegrown tomatoes at your disposal (though I hope you do, for your sake.) But if you have a little time, you can make sauce - this simple tomato sauce with onions and butter from Marcella Hazan is a sure-fire winner. Or, if you happen to work and/or have kids or some other impediment that stops you from devoting your life to cooking, you can always use a jar of whatever tomato sauce you like or buy a jar of sundried tomatoes and use those -- 'twill be delish!

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --
Baked Polenta with Oven-Roasted Tomatoes and Cheese
Serves 4-6

Ingredients

* 3 cups of cooked polenta (follow the directions on the package) - if you're in a hurry, you can also buy pre-cooked polenta in "log" form and cut it into slices to lay in the bottom of the pan
* 2 cups of oven roasted tomatoes, sun dried tomatoes or one to one and a half cups of the sauce of your choice (you can use more sauce if you like but keep in mind that too much moisture will keep the polenta from firming up)
* 1 cup of sauteed greens (spinach, kale or chard), liquid removed
* Half a cup of grated Parmesan cheese
* Butter for greasing the baking dish

Directions

1. Preheat the oven to 375 degrees and grease your baking dish. Spoon the polenta into the bottom of the dish and smooth or pat it down to a uniform height, filling the bottom of the dish completely.

2. Spread the tomatoes or tomato sauce over the polenta, then layer on the greens and the cheese and top with the grated Parmesan. Sprinkle with salt and pepper and bake for 20-25 minutes or until bubbling and lightly browned on top. Let cool for a few minutes before serving so you don't burn anyone's tongue!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, December 28, 2015

A Few Good Things: 2015 Edition

The creepily lovely, balmy temps and warm breezes took wing sometime in the wee hours. Today the air was slap-in-the-face COLD and there's a 100% chance of snow in the forecast for tonight. 2015's days are numbered...

As I take stock of the year, I realize that some very good things happened in my life:

Solar Power! We used most of our savings to purchase a solar array. While it's not quite large enough to zero out our electric bill (we had neither savings nor roof space enough to accomplish that feat) it should get us most of the way there. And it feels GREAT to know we're producing power without burning fuel. It's a pretty safe investment, too. If you're in my neck of the woods, I can't say enough good things about the team at Solar Generation - they've been a pleasure.

Solar panels form a small awning over a balcony outside an upstairs bedroom.
Garden! Thanks to the deer fence, raised beds and stone walls my husband and our friend, Seth built, and to the truckload of excellent dirt our friend, Mila delivered, 2015 was a big year for us. We grew our first crop of onions, carrots, broccoli, cauliflower, leeks, Brussels sprouts, cabbages, beets, asparagus, pinto and black beans plus a bunch of stuff we've grown before like tomatoes, garlic, kale, chard, potatoes, peas, sweet potatoes and herbs. It was both delicious and fun in spite of an alarming number of cabbage worms and an army of hungry chipmunks. We're steadily eating our way through the potatoes, onions, garlic, beets, butternut and delicata squashes we stored and I've been thumbing through seed catalogs, greedily circling things on nearly every page...

Making hillocks of composted dirt in the two trenches for the asparagus crowns by Eve Fox, the Garden of Eating, copyright 2015
Rahm planting asparagus crowns in the spring - another great investment in the future.
MommaStrong! My friend, Anna introduced me to Courtney's wonderful online workouts - a very accessible 15 minute of core strengthening that has reminded me that I do have muscles in my stomach. After two babies, I could not even locate them... What I love is that Courtney is a real person - an adorably earnest and down-to-earth single mom with an incredibly fit body and a ra-ra spirit. Her two little girls and her dog sometimes wander into the frame, needing something or other. And I like how she talks understandingly about things like how many moms leak a little pee while doing jumping jacks - not a big deal :) Often times, this is the best 15 minutes of my day. I highly recommend it/her.

Courtney films all the workouts in her living room.
California! We spent a week in northern California visiting family and friends at Thanksgiving. Despite the reality that traveling with little kids is brutal, it was wonderful to watch our boys play with their cousins, aunts and uncles and to catch up with some dear friends we don't get to see nearly enough. I also fit in a couple of hikes in Point Reyes and lunch with a dear friend at Imperial Tea Court, my very favorite Chinese restaurant which was heavenly.

Will with his BELOVED cousins, Ren and Lila in Aunt Taylor & Uncle Daniel's awesome "tree nest".
There was much more, of course, but my memory is not the "iron-clad lockbox" it used to be and time is short what with school being closed and all...

I hope that your year was chock full of good things, too. Feel free to share the good (and the bad!) if you feel like it.

I'll leave you with this succinct quote about gratitude and my best wishes for a happy and healthy new year.

"If the only prayer you ever say in your entire life is thank you, it will be enough."
-Meister Eckhart

-Eve

You might also like:

Saturday, December 26, 2015

Red Lentil Soup with Chili Paste and Meyer Lemon

Dipping toasted peasant bread in the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

This soup was inspired by Melissa Clark's lovely recipe  in the New York Times  dining section a few weeks ago. The combination of the delicate yet hearty red lentils (so pretty!), bright lemon and spicy chili is addictive. And it's also easy to make, cheap and unquestionably good for you.

Red lentils by Eve Fox, the Garden of Eating, copyright 2015

Lentils are a particularly good source of dietary fiber, protein, folate and iron and also high in potassium, calcium, zinc, niacin and vitamin K. They are also tasty, versatile and VERY affordable. What's not to love???

You to begin by sautéing onion, garlic, chili, tomato paste and cumin powder to create a wonderfully flavorful base for the soup. I used sambal oelek chili paste rather than chili powder or cayenne because I like the complexity it adds but any chili will do.

Sauteeing onion, garlic, tomato paste, chili paste and cumin for the lentil soup Eve Fox, the Garden of Eating, copyright 2015

Then just add the stock, lentils, carrots and simmer for about half an hour or until the lentils are soft.

Stirring the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

Then puree half the soup to create a nice texture that is part smooth and part chunky. I've said it many times but I'll say it again just in case you're a new reader, the immersion blender is one of the five best kitchen tools ever invented! I would probably never puree anything without it because I consider pouring hot soups and sauces into a blender a HUGE pain in the butt with a high potential for burning myself that also requires me to clean said blender afterwards. No, thanks!

A little lemon juice brightens all the flavors in this soup. I still had a few Meyer lemons left from our recent trip to northern California (we grabbed a handful of beauties from the prolific lemon bush at our old place on Josephine Street) and it added a lovely floral note. But regular lemon will work perfectly, too.

Squeezing meyer lemon into the red lentil soup with chili paste by Eve Fox, the Garden of Eating, copyright 2015

Make enough to enjoy for several meals (or to freeze) as the flavors will just improve with time.  If you are a vegetarian or vegan, simply use vegetable stock and skip the sour cream or yogurt. Enjoy!

-- print recipe --
Red Lentil Soup with Chili Paste & Meyer Lemon
(Adapted from Melissa Clarke's recipe in the New York Times)
Serves 4-6

Ingredients

* 3 Tbsps organic olive oil
* 2 garlic cloves, pressed or minced
* 1 large onion, diced
* 1 Tbsp tomato paste
* 1 tsp ground cumin
* 1/2 tsp sea salt salt
* 1/2 tsp freshly ground black pepper
* 1/2 tsp sambal oelek chili paste or 1/4 tsp ground chili powder (if you like things hot, use more!)
* 1 1/2 quarts stock (vegetable or chicken - it's good both ways)
* 1 cup red lentils
* 2 large carrots, peeled and diced
* Juice of 1/2 lemon (Meyer or regular)
* 3 Tbsps chopped fresh parsley or cilantro

Directions

1. Heat the olive oil in a large pot over medium-high heat and then add the onion and garlic and sauté, stirring often for about 4 minutes.Then stir in tomato paste, cumin, salt, black pepper and chili paste or powder and sauté for another few minutes, stirring once or twice.

2. Add the broth, lentils and carrots and bring to a simmer, then cover and turn the heat down to low and simmer until the lentils are soft, about 30 minutes.

3. Taste and adjust the seasonings if needed. Using an immersion blender (or a regular blender of food processor if you don't have an immersion blender), purée half the soup and return to the pot.

4. Stir in the lemon juice and the fresh herbs and serve with a drizzle of olive oil or a dollop of yogurt or sour cream on top.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sunday, December 20, 2015

Pantry Portrait: Grian MacGregor, Puppeteer, Artist & Homesteader

If you don't know Grian MacGregor, you're in for a treat. It brings me great pleasure to introduce you to her via my Pantry Portait of her in the new issue of Edible Hudson Valley.

Grian is a truly remarkable person. She's a cheerful, energetic, down-to-earth, giving, loving, creative soul who truly embraces "waste not, want not." A puppeteer by trade, she created and runs the Ivy Vine Players, a one-woman puppet theater with a cast of 75 fantastic puppets - all made by hand of recycled and cast off materials. If you ever get the chance to see her perform, take it!!!

She also grows much of her own food in her sprawling garden, raises chickens and turkeys, makes her own wine, built her own cobb oven to make pizzas and bread, and much more. Her house is like a quirky museum - full of beauty and whimsy and unexpected objects and art. Her enthusiasm for life is infectious. Truly.

Read more in my piece for Edible Hudson Valley. If you have a minute, below is a little slideshow of photos I took at Grian's home (the photos in the Edible piece are by my friend and neighbor, Jen May.)



You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sunday, December 13, 2015

Meet Nessy, The Milk Frother

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

I've added a wonderful, new improvement to my Frieling-brewed morning coffee - foamed milk courtesy of Nessy, my lovely, new Nespresso milk frother.

After experiencing the joys of the milk frother first-hand at our friends, Phoebe and Craig's house this fall, I decided that I needed one. I did some research and found that although the Nespresso Aeroccino is not the cheapest option out there, it seems to be the best one. So I ordered one on Amazon for about $85 and have never looked back.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Now my morning cuppa is topped with a luxurious layer of foamed milk. It feels pretty decadent :)

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

The Nespresso is a nice little gadget that makes hot and cold foamed milk as well as just plain warm milk for lattes. It's fast, quiet and easy to clean. You have to wash it by hand but that's okay with me since I need to use it every morning and do not run the dishwasher quite that often anyway.

Two things to note:

1. Respect the max fill line! It will overflow if you go past the mark (I learned that one the hard way...)

Don't go past the Max Fill line on the Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

2. When it comes to frothing, all milks are not created equal. I've found that anything that's not homogenized (meaning the cream has risen to the top) will not froth well. My top choice is Organic Valley - both because I trust their practices (more on which milk companies are best for you, the cows and the planet here) and because their milk foams up real nice-like.

If you do not do dairy, do not despair - you can still get foam! The one brand to avoid appears to be Silk which apparently does not froth at all. But people report that you can get great froth from Pacific's soy milk blenders and their almond milk blenders as well as from Westsoy organic soy milk. From the Internet chatter on this topic, it seems like Starbucks uses Pacific's milks for their cappuccinos and they've probably done their homework.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Let me know if you've got any java-enhancing tricks up your sleeve that I should know about.

You might also like:
Please note: some of the links above are affiliate links which means that I'll earn a small commission if you buy something through them. No one is paying me to write this post and the opinions are all my own based on my own experience. If you have any questions about this, feel free to ask me.

Friday, December 4, 2015

Baked Polenta with Oven-Roasted Tomatoes and Cheese

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

I ended up with a good amount of leftover polenta from this divine dinner. After it sat in the fridge for a few days, inspiration struck and I set about breathing new life into the cold mass of gruel using a few ingredients I had in the freezer and fridge.

Leftover creamy polenta by Eve Fox, the Garden of Eating, copyright 2015

I got out a baking dish, greased it, turned the polenta out into it and patted it down into a single layer.

Then I topped it with a bag of the amazingly tasty garden tomatoes I had roasted with garlic and herbs at the end of the summer.

Oven roasted tomatoes from the garden this summer by Eve Fox, the Garden of Eating, copyright 2015

I put the little bit of kale, mushrooms and bacon that was leftover on top of that, crumbled some goat cheese over it and topped it with grated Parmesan.

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

Into the oven to bake. Out it came all bubbling and browned and savory and delicious.

It was just as good as the original meal had been but with about one quarter as much effort. There is nothing quite as satisfying as turning leftovers into something people will fight over...

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

As with almost everything I post, you should feel free to play with this recipe. Add sauteed onions, spinach, sausage, grilled eggplant, pesto, mushrooms, bacon -- whatever appeals to you. For example, I used goat cheese because that is what I had on hand (and what needed using up) but you could substitute lots of other cheeses -- mozarella, monterey jack, cheddar, bleu cheese, etc., -- with good results, or you can skip the cheese altogether if you prefer.

Also, you very well may not have a freezer full of homegrown tomatoes at your disposal (though I hope you do, for your sake.) But if you have a little time, you can make sauce - this simple tomato sauce with onions and butter from Marcella Hazan is a sure-fire winner. Or, if you happen to work and/or have kids or some other impediment that stops you from devoting your life to cooking, you can always use a jar of whatever tomato sauce you like or buy a jar of sundried tomatoes and use those -- 'twill be delish!

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --
Baked Polenta with Oven-Roasted Tomatoes and Cheese
Serves 4-6

Ingredients

* 3 cups of cooked polenta (follow the directions on the package) - if you're in a hurry, you can also buy pre-cooked polenta in "log" form and cut it into slices to lay in the bottom of the pan
* 2 cups of oven roasted tomatoes, sun dried tomatoes or one to one and a half cups of the sauce of your choice (you can use more sauce if you like but keep in mind that too much moisture will keep the polenta from firming up)
* 1 cup of sauteed greens (spinach, kale or chard), liquid removed
* Half a cup of grated Parmesan cheese
* Butter for greasing the baking dish

Directions

1. Preheat the oven to 375 degrees and grease your baking dish. Spoon the polenta into the bottom of the dish and smooth or pat it down to a uniform height, filling the bottom of the dish completely.

2. Spread the tomatoes or tomato sauce over the polenta, then layer on the greens and the cheese and top with the grated Parmesan. Sprinkle with salt and pepper and bake for 20-25 minutes or until bubbling and lightly browned on top. Let cool for a few minutes before serving so you don't burn anyone's tongue!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.