Monday, September 16, 2013

Polenta for Dinner

Grilled Balsamic Eggplant and Portobello Mushrooms over Sun-Dried Tomato, Arugula and Goat Cheese Polenta

For vegetables: Slice eggplant into 1/4 inch rounds, and remove gills from mushrooms. Marinate both in a balsamic vinaigrette (I make my own with olive oil, balsamic vinegar, minced garlic and salt and pepper) for several hours. Slice an onion into rings. Drain eggplant and mushrooms and grill (including onion rings) until tender and nicely browned. Slice or cut in to chunks.

For polenta: bring 2 cups vegetable broth, 2 cups milk, and one teaspoon salt to a boil. Slowly pour in 1 cup of polenta, whisking constantly. Lower heat and cook 5-10 minutes, until polenta is soft and thickened. Remove from heat and crumble in 4 oz goat cheese, 1/2 cup chopped sun-dried tomatoes (I used oil packed and added a little of the oil too), and two big handfuls of chopped arugula. Stir until combined.

To serve: spoon polenta in to a bowl and top with grilled vegetables. Sprinkle with extra goat cheese.

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.