Guest guest Posted March 9, 2001 Report Share Posted March 9, 2001 Here are two previews from Mollie's upcoming book, now due out in the spring of next year. Ellen * Exported from MasterCook Mac * CRISPY SOUTHWEST POLENTA HASH Recipe By : Mollie Katzen, Sunlight Café preview Serving Size : 1 Preparation Time :0:00 Categories : Legumes Breakfast Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Polenta 1 3/4 cups water 1 teaspoon salt 1 1/2 cups coarse cornmeal -- (polenta) 1 cup cold water The Hash 2 tablespoons olive oil - (and possibly more) 1 tablespoon butter -- (optional) - Polenta pieces from above 1 cup minced onion 1 jalapeno -- minced - 3-inch 2 teaspoons chili powder 1 teaspoon minced garlic 12 sliced cherry tomatoes -- sliced in half - (optional) 1 cup cooked black beans (canned OK) -- drained A preview from the upcoming " Sunlight Café' " (Spring 2002)! Preparation time: 30 minutes, once the polenta is made. (The polenta takes about 10 minutes, but needs at least an hour to cool.) Yield: 4 to 6 servings (depending upon what else is served) You can make the polenta as much as a few days ahead of time. Wrap it in plastic wrap and store it in the refrigerator. It needs at least an hour to cool and firm up--preferably longer. Butter is optional. It flavors the olive oil nicely,but is not essential. So if you prefer to keep this dish dairy-free, just skip it and slightly increase the olive oil. The jalapeno adds a bit of heat. If you want to get a milder flavor, remove the seeds before you mince it. Wash your hands after handling this or any other hot pepper. The Polenta 1.Pour 1 3/4 cups water into a medium-sized saucepan, add the salt, and bring to a boil. Meanwhile, place the polenta in a bowl with the cold water, and stir until it is completely moistened. 2.Turn heat under the boiling water down to a simmer, and spoon in the wet polenta. Stir with a wooden spoon, and cook over medium-low heat for about 5 to 8 minutes, or until very thick. 3.Turn the polenta out onto two dinner plates, spreading it into a thin circle all the way to the rims of the plates. Let it cool. It will become very firm. 4.Cut the polenta into cubes or dice, and proceed with the following recipe. The Hash 1.Heat the oil in a large skillet (or two smaller ones) over medium heat. Add the butter and let it melt. 2.When the oil is very hot, add the polenta pieces in a single layer. Sauté them for a good 15 minutes, loosening and turning them about every five minutes with a metal spatula, to keep them from sticking. They will crumble somewhat, and that is desirable! (It makes a crisper result.) Don't move the pieces any more often than every five minutes, because they need a chance to " sit with the heat " in order to achieve texture. 3.When the polenta is looking golden in color, move it over to one side of the pan, add a little additional oil, if it seems necessary, and add the onion, jalapeno, and chili powder. Sauté these in the side of the pan, until they become soft (8 to 10 minutes). About 5 minutes into this step, add the garlic. 4.Mix the vegetables and polenta pieces together in the pan, still over the heat, adding the cherry tomatoes (if desired). Cook for another 5 minutes or so, then stir in the black beans until they're heated through. Be careful not to break the beans as you stir. The dish looks nicer if they remain whole. 5.Serve hot, with or without salsa. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 438 Calories; 40g Fat (78% calories from fat); 4g Protein; 22g Carbohydrate; 31mg Cholesterol; 2326mg Sodium Food Exchanges: 3 1/2 Vegetable; 8 Fat _____ * Exported from MasterCook Mac * POLENTA WAFFLES WITH BERRIES Recipe By : Mollie Katzen, Sunlight Café preview Serving Size : 1 Preparation Time :0:00 Categories : Pancakes, Waffles, Crepes Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups unbleached all-purpose flour 1/4 cup polenta -- (coarse cornmeal) 1/4 teaspoon salt -- (rounded measure) 2 1/2 teaspoons baking powder 1 tablespoon sugar 3 large eggs 1 1/2 cups milk - (plain soy milk will also work) 6 tablespoons unsalted butter -- melted 2 cups berries -- * Nonstick spray Pure maple syrup -- yogurt, and/or powdered sugar for the top A preview from the upcoming " Sunlight Café' " (Spring 2002)! Preparation time: 10 minutes Yield: 8 standard-size waffles You will love these delicious waffles! I use polenta instead of regular cornmeal, because the coarse grind gives the waffles a very nice, slightly crunchy texture. You can use any kind of berry, and frozen ones work beautifully, so you can have these any time of year. I like to use a mixture of different types. You can buy an unsweetened frozen berry mix in most supermarkets. Don't defrost before using, but do cut larger berries into smaller pieces. An extra benefit of making these waffles: The berries emit an amazing aroma when they hit the hot waffle iron. It will make you swoon! Are you ready? * - (any kind or a mixture Cut the larger ones--strawberries, blackberries--into smaller pieces.) 1.Place the dry ingredients in a medium-sized bowl and stir to thoroughly combine. 2.Preheat a standard waffle iron. 3.Break the eggs into a second medium-sized bowl, and beat with a whisk until frothy. Drizzle in the milk 4.Add the egg-milk mixture to the dry ingredients, along with the melted butter and the berries. Mix with decisive strokes from the bottom of the bowl until all the dry ingredients have been moistened. Try not to overmix, and also try to avoid breaking the berries. 5.Spray the hot waffle iron with nonstick spray on both the top and bottom grids. Add about 1/3 cup batter, and cook as you normally would. (It usually takes about 2 to 3 minutes per waffle, but this depends on the individual waffle iron.) 6.Eat while still hot--or store in the freezer and " toast & eat " another time, if it is humanly possible to resist devouring these immediately. You can also keep the waffles warm by putting them directly on the rack of a preheated 200°F oven for a little while, so a group of you can eating enjoy them together, instead of having to eat one at a time. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1232 Calories; 101g Fat (72% calories from fat); 33g Protein; 54g Carbohydrate; 893mg Cholesterol; 1822mg Sodium Food Exchanges: 2 1/2 Lean Meat; 2 1/2 Fruit; 1 Non-Fat Milk; 18 Fat; 1 Other Carbohydrates _____ Quote Link to comment Share on other sites More sharing options...
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