tomato polenta cake

February 7, 2001

with serving suggestions and a photo at

http://albums.photopoint.com/j/AlbumIndex?u=997456 & a=10490868

instead of sundried tomatoes, i can see slices of roasted, baked in an

upside-down-cake fashion. ..

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Sun-Dried Tomato Polenta Cake

</Nam></Summ>

<RcpE name= " Sun-Dried Tomato Polenta Cake " author= " Lou Seibert Pappas, Coffee

Cakes 1998 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Sun-Dried Tomato Polenta Cake

Recipe By :Lou Seibert Pappas, Coffee Cakes 1998

Serving Size : 9 Preparation Time :0:00

Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup julienned sun-dried tomatoes*

3 tablespoons hot water

2 eggs

1/3 cup extra-virgin olive oil

2 tablespoons honey

1 teaspoon dried basil

1 teaspoon dried oregano

1 3/4 cups all-purpose flour

3/4 cup fine grind polenta or cornmeal

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk or plain yogurt

1/2 cup pistachios

1/3 cup grated Parmesan cheese

Preheat the oven to 375 degrees F. Grease and flour a 9-inch springform or round

pan. Cover the tomatoes with hot water and let steep 5 to 10 minutes to soften.

In a large bowl, beat the eggs until light and blend in the oil, honey, and

herbs.

Stir together the flour, polenta, salt, baking powder, and baking soda, and add

to the eggs mixture alternately with the buttermilk. Mix until smooth. Stir in

the tomatoes and any liquid.

Reserve 2 tablespoons nuts and 2 tablespoons cheese for topping and stir in the

remainder.

Turn into the prepared pan and sprinkle with the reserved nuts and cheese. Bake

for 30 minutes, or until the cake is golden brown and a toothpick inserted in

the center comes out clean. Serve warm or at room temperature, cut into wedges.

Makes one 9-inch cake

*Author note: If the tomatoes are oil-cured, you should omit the steeping

instructions. This cake is ideal with a salad or soup for lunch.

Description:

" A savory recipe for a quick to prepare bread "

Cuisine:

" Vegetarian "

Source:

" http://www.recipe.com/fresh/chef/louseibertpappas.htm "

S(Illustration):

" http://albums.photopoint.com/j/AlbumIndex?u=997456 & a=10490868 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 342 Calories; 14g Fat (37.3% calories

from fat); 9g Protein; 45g Carbohydrate; 4g Dietary Fiber; 45mg Cholesterol;

434mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2

1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Serving ideas: Johnson and Wales instructor Diane McGarvey makes a

polenta cake with roasted tomatoes, shiitaki mushrooms, and eggplant. Serves a

wedge with a warm butternut-bean salad with broccoli rabe and toasted red bell

peppers. The T. Ashwell restaurant at Ellison Bay, Wisconsin serves the same

dish but with a warm salad of butter beans, brocolli and diced red bell peppers.

Park City Mountain Resort's menu has polenta cake mounded with roasted

vegetables. I would add a relish or chutney and a green onion broom or two.

Nutr. Assoc. : 20180 0 0 0 0 0 0 0 27014 0 0 0 228 4512 0

]]>

</RTxt>

<CatS>

<CatT>

Main Dishes

</CatT>

</CatS>

<INtI>

20180

</INtI>

</IngR>

<INtI>

27014

</INtI>

</IngR>

<INtI>

228

</INtI>

</IngR>

<INtI>

4512

</INtI>

</IngR>

<DirS>

<DirT>

Preheat the oven to 375 degrees F. Grease and flour a 9-inch springform or round

pan. Cover the tomatoes with hot water and let steep 5 to 10 minutes to soften.

</DirT>

<DirT>

In a large bowl, beat the eggs until light and blend in the oil, honey, and

herbs.

</DirT>

<DirT>

Stir together the flour, polenta, salt, baking powder, and baking soda, and add

to the eggs mixture alternately with the buttermilk. Mix until smooth. Stir in

the tomatoes and any liquid. </DirT>

<DirT>

Reserve 2 tablespoons nuts and 2 tablespoons cheese for topping and stir in the

remainder. </DirT>

<DirT>

Turn into the prepared pan and sprinkle with the reserved nuts and cheese. Bake

for 30 minutes, or until the cake is golden brown and a toothpick inserted in

the center comes out clean. Serve warm or at room temperature, cut into wedges.

</DirT>

<DirT>

Makes one 9-inch cake

</DirT>

<DirT>

*Author note: If the tomatoes are oil-cured, you should omit the steeping

instructions. This cake is ideal with a salad or soup for lunch.

</DirT>

</DirS>

<Desc>

A savory recipe for a quick to prepare bread

</Desc>

<Natn>

Vegetarian

</Natn>

<Srce>

http://www.recipe.com/fresh/chef/louseibertpappas.htm

</Srce>

<AltS label= " Illustration "

source= " http://albums.photopoint.com/j/AlbumIndex?u=997456 & amp;a=10490868 " />

<Note>

Serving ideas: Johnson and Wales instructor Diane McGarvey makes a polenta cake

with roasted tomatoes, shiitaki mushrooms, and eggplant. Serves a wedge with a

warm butternut-bean salad with broccoli rabe and toasted red bell peppers. The

T. Ashwell restaurant at Ellison Bay, Wisconsin serves the same dish but with a

warm salad of butter beans, brocolli and diced red bell peppers. Park City

Mountain Resort & apos;s menu has polenta cake mounded with roasted vegetables. I

would add a relish or chutney and a green onion broom or two.

</Note>

</RcpE></mx2>

McTagit Clipbooks http://home.earthlink.net/~kitpath

co-Moderator: http://community.sierra.com/WebX?14@@.ee741bb

--------------------

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