We're Back!!! A Meatless Monday Polenta Cake - Time to Catch Up!!

We're Back!! Did you miss us?? 

We had no idea how much we'd miss blogging! I have SO much catching up to do. I hope our Blogland friends didn't forget us! :)

We've spent the last few weeks in south Florida. HOT, HOT, HOT!!! But then again, it's been pretty steamy everywhere. This week NC will be seeing temps in the high 90s and ridiculous humidity. Lots of cool salads on the menu, I'm thinking.

So, in spite of some health issues,  we had a wonderful time with some of my very favorite people. 

As soon as we arrived a certain little miss asked WHEN we'd be making cupcakes!

So of course, we made cupcakes!!

Aunt Allie had a blast with fondant...

And Uncles Timmy and Nick celebrated "the Decision" (how silly was THAT??) and had fun making space monsters and a princess (notice the crown- Grandpa named her Princess Steroid)

Grandma cried (a LOT) when we left, but we'll be seeing our angels again very soon

While we were in Florida this week, I got an email from a friend who has taken several of my cooking classes. Before leaving, I had introduced her to cooking blogs (her husband is going to KILL me) and she was so excited to tell me that she had found a recipe on a blog which was very similar to one I had made at a class she attended. She quickly emailed me and promptly forgot where she had found it! I would love to know if any of my former students are blogging! How fun it would be to hear that!!

Anyway, as it happens, this is an easy dish that can be an appetizer when made in individual molds as I show here, a fabulous Meatless Monday entree made in a large tart pan, or a carnivores delight with the addition of sausage, chorizo, chicken, or shaved beef to the mushroom mixture

Polenta Cakes with Roasted Mushroom Paste 

2 tablespoons olive oil

1/4 cup minced shallot

1 clove garlic, minced

1 bay leaf

1 teaspoon organic sugar

4 cups vegetable stock (homemade preferred- 32 oz. box is fine)

1 cup coarse cornmeal (polenta)

Kosher salt and freshly cracked black pepper to taste

1 pound assorted mushrooms, chopped

1/2 cup olive oil

2 cloves garlic, lightly smashed 

1/4 teaspoon Kosher salt

1/4 teaspoon freshly cracked black pepper

1 teaspoon fresh thyme leaves

1 teaspoon chopped fresh oregano leaves

Kosher salt and freshly cracked black pepper to taste

Olive oil for baking pan and for drizzling

Fresh oregano leaves for garnishing

small heirloom cherry tomatoes

Heat the olive oil in a medium sauce pan over medium-low heat. Add the shallot, garlic and bay leaf and sweat, adjust heat to prevent browning. Add the sugar and broth and bring to a boil. Whisk in the polenta until combined and reduce to a simmer. Cook on medium-low heat for 20 minutes, stirring every few minutes to prevent burning. Turn off heat and cover for an additional 10 minutes. 

Remove the bay leaf, discard. Pour the polenta into a large tart pan with removeable bottom or individual molds- make sure they're all well greased (I use Pam)- and spread into an even layer about. Cover and allow to cool completely in the fridge.

Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the mushrooms, olive oil, garlic, salt and pepper. Line a baking sheet with parchment paper and pour the mushroom mixture onto the parchment-lined baking sheet. Bake for 20 minutes. Stir and raise heat to 450 degrees. Roast for an additional 10 minutes until the mushrooms are tender and caramelized.

Remove from oven and allow to cool for 10 minutes. Place the mushrooms into a food processor with the thyme and oregano. Pulse until the mushrooms resemble a chunky paste. Add salt and pepper to taste.

Assemble:

Preheat oven to 400 degrees.  Remove from tart pans and carefully transfer the polenta to an oiled baking sheet. Bake for 10 minutes or until the bottoms are a little crispy. Top each polenta shape with the warm mushrooms, a couple of tomatoes and fresh oregano leaves. 

Serve warm or at room temperature with a fresh basil/garlic aioli. Drizzle with a good quality olive oil before serving

.

Basil Aioli:

1/3 cup stale bread crumbs

1/2 tablespoon white wine vinegar

6 cloves garlic

1/2 teaspoon salt

6 egg yolks

1 1/2 cup olive oil

 pepper

Hot pepper sauce

1/4 cup fresh basil or cilantro

Combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add pepper and hot sauce, to taste. Add basil  and pulse to combine.

***Note- the basil aioli is excellent on sandwiches or panini as is the mushroom paste

Dessert tonight was made with Mr. Bramasole in mind. We drove the 13 hours home through the night and he would periodically stop and indulge in some gas station snacks (I know- YUCCH!!). His favorite is Drake's Orange Cupcakes, which he hasn't had since leaving NY. Some things just aren't available in NC (can you believe the poor man has to survive without Yodels??!). I thought I could come up with something that would satisfy his craving for orange cupcakes and avoid the chemicals and preservatives that keep them on the shelves for 23 years

 

If you'd like the recipe, come and "like" us on Facebook- we post our Bonus recipes there and this one for Orange Cupcakes with Orange Ganache will be posted tonight

We can't wait to catch up with you all!

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie