PARMESAN POLENTA CROSTINI with Eggplant and a Spinach Salad
How something so seemingly boring can, in reality, be so irresistible captivates me. Such is the case with polenta. The cross between its creaminess and its crunchiness gives it a very interesting texture. It is the perfect base for many sauces. I also like it in this salad that features both cold and warm temperatures.
Serves 6
POLENTA
2'/г cups milk
2'/г cups water
4 teaspoons salt
3 tablespoons cracked black pepper
PA cups yellow cornmeal 3A cup freshly grated Parmesan 3 tablespoons butter, cut into pieces
EGGPLANT MIXTURE
2 medium-sized eggplant, peeled, and top and bottom removed Р/г cups extra virgin olive oil 1 roasted red bell pepper
1 roasted poblano (or jalapeho) chile
2 tablespoons Spanish sherry wine vinegar Salt and pepper to taste
SPINACH SALAD
'A cup red wine vinegar Salt and cracked black pepper 1 cup extra virgin olive oil
2 avocados, peeled, seeded and cut into
small chunks 6 double handfuls of tender young spinach,
cleaned
1. Heat oven to 425 degrees.
2. Prepare the polenta: Heat 2 cups of the milk, all the water, and salt and pepper in a saucepan and bring to a boil.
3. Whisk the remaining V2 cup milk in a bowl and add the cornmeal. Add this to the boiling mixture. Whisk quickly until thick. Add the Parmesan.
4. Add 2 tablespoons of butter to the corn mixture, stir until butter melts, and pour into a buttered baking sheet with a rim (approximately 12 by 14 inches). Dot the top with
the remaining 1 tablespoon butter. Cover the mixture with foil and cool 15 minutes.
5. Now bake until stiff, approximately 30 minutes. Remove and allow to cool. Lower the oven temperature to 400 degrees.
6. SUce the eggplant into "planks" xh inch thick. Brush them liberally with extra virgin olive oil (use the entire 1 cup) and season. Spread them out on a baking pan and bake 8 to 10 minutes on each side. They will lose their whiteness and look glossy and oily. Remove them from the oven.
7. Cut up the eggplant into a rough-textured mixture and put in a bowl. Cut up the bell pepper and chile and add to the eggplant. Add the V2 cup of extra virgin olive oil, the wine vinegar, and salt and pepper, and toss all together.
8. Cut the cooled polenta into circles, squares, or any other attractive shapes and heat up a grill to moderate heat. Brush the polenta circles with oil and slowly grill them.
9. Make the salad vinaigrette: Mix together the red wine vinegar, salt, and pepper. Add the extra virgin olive oil and whisk.
10. Heat a small pan and warm enough of the eggplant mixture to top the grilled polenta. Remove the polenta from the grill and generously spoon on the eggplant mixture.
11. Toss the avocado chunks and spinach leaves with enough of the vinaigrette to coat them lightly. Arrange dressed salad on 6 plates, and serve with the warm eggplant crostini.
with Poached Artichoke Hearts
The artichoke was not well known to Americans until the 1900s, and it didn't really become mainstream until the 1960s when the crops in California found increasing audiences across the country. I distinctly remember the first time I ate one-not only was the vegetable oddly shaped, but there were two separate procedures for eating the thing, to boot! But I ate it, and loved it. I still do.
For this recipe you begin by discarding all of the outer leaves. If you wish to poach the hose leaves for a snack, by all means do so. You can cook the artichokes a full day ahead of serving them.