Post by April B. on Jan 29, 2003 11:51:54 GMT -6
Summer Squash & Polenta Casserole
serves 4
Prehead oven to 350 degrees. Butter a 9" round baking dish.
Heat in large skillet over medium heat:
1/2 Tbsp. butter
1/2 Tbsp. olive oil
Add and cook stirring for three minutes
1 small onion, coarsely chopped
1 red bell pepper cut into 1/2" pieces
2 small red skinned potatoes pealed and cut into 1/2" cubes
Stir and cook until the vegetables are partially softened but not browned
Add 2 large cloves of garlic, minced
Add and cook, stirring, until almost tender:
1 medium yellow squash, cut into 3/4" cubes
1 medium zucchini, cut into 3/4" cubes
In a large bowl, toss together:
1/2 Cup cornmeal
1/4 Cup all-purpose flour
1/4 C. grated Romano cheese
1 Tbsp. fresh thyme leaves
1 tsp. salt
1 tsp. ground black pepper
In a seperate bowl, whisk together:
1 Cup milk
2 large eggs
Whisk the egg mixture into the cornmeal mixture until combined. Stir the vegetables into the loose batter and spread into the baking dish. Bake until firm, 25-30 minutes. Sprinkle with: 6 Tbsp. gratet gruyere chese (about 2 ounces).
Bake until golden around the edges, about 7 minutes more. Serve hot or at room temperature.
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.
serves 4
Prehead oven to 350 degrees. Butter a 9" round baking dish.
Heat in large skillet over medium heat:
1/2 Tbsp. butter
1/2 Tbsp. olive oil
Add and cook stirring for three minutes
1 small onion, coarsely chopped
1 red bell pepper cut into 1/2" pieces
2 small red skinned potatoes pealed and cut into 1/2" cubes
Stir and cook until the vegetables are partially softened but not browned
Add 2 large cloves of garlic, minced
Add and cook, stirring, until almost tender:
1 medium yellow squash, cut into 3/4" cubes
1 medium zucchini, cut into 3/4" cubes
In a large bowl, toss together:
1/2 Cup cornmeal
1/4 Cup all-purpose flour
1/4 C. grated Romano cheese
1 Tbsp. fresh thyme leaves
1 tsp. salt
1 tsp. ground black pepper
In a seperate bowl, whisk together:
1 Cup milk
2 large eggs
Whisk the egg mixture into the cornmeal mixture until combined. Stir the vegetables into the loose batter and spread into the baking dish. Bake until firm, 25-30 minutes. Sprinkle with: 6 Tbsp. gratet gruyere chese (about 2 ounces).
Bake until golden around the edges, about 7 minutes more. Serve hot or at room temperature.
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.