Saturday, 10 March 2012

Absence makes the heart grow fonder and Polenta

I have been MIA.  Like really MIA.  I kept trying, attempting to make an appearance but my life gets in the way of having a life.  I won't bore you with the details of why I have been unable to write....I am not having content issues that bad...but I will throw this out there...BIG DADDY SUDDENLY CALLED AWAY ON WEEK LONG BUSINESS TRIP AT THE SAME TIME OUR TAXES WERE DUE.....and I will leave you with that...

Well the big man is back now and the first load of tax crap is now on our accountants desk....I am sure I will hear from him soon that something else is needed and I will be back to being bent over a calculator cursing words that don't exist in the human language....human language? did you catch that?  My fingers typed that without me thinking it.......maybe my sub-conscience is on to something?

So although I haven't been here I have been cooking and taking pictures so I have some catching up to do.  During the last 2 weeks I have made peanut butter, almond milk, a couple of curries, a creamy pot de creme, some sugar free coconut raspberry muffins, guacamole, bone broth, pancake bread, a light coconut cake with raspberry filling and experimenting with polenta.....spell check wants to turn polenta into 'tadpole', which I have done no experimenting in or with...sorry to disappoint the biology nuts among my readers....

I will start with polenta because ....well I feel like it....

It all started with a recipe....a recipe for some Mexican dish that had a creamy cheesy tadpole polenta topping .......and it got me thinkin'.  Some of you might remember this Mexicany Dish with my amazing food photography......remember that? (this is me testing reader loyalty) So I thought I would do something similar but with tadpoles polenta instead of corn tortillas. The problem was that the only tadpoles polenta I could find on short notice was the pre-made Italian version.  It is a more dense, firmer version with what I find to be a slightly less corny taste than the home made from dry versions.  I don't know if this is an across the board Italian/Mexican difference or just what I have found so far.

So I followed the first few steps of the recipe for Mexican Lasagna adding a finely minced hot pepper to balance out the extra sweet I was going to be adding with the tadpoles polenta and instead of layering with corn tortillas and enchilada sauce I laid it all out in the pan and topped it with medium thickness slices of tadpoles polenta and topped with cheese.  I baked this at 375 for 20 minutes until the cheese was bubbling and browning in the corners.


I only thing that I wasn't really fond of was that the tadpoles polenta had only one texture.  It needed to have some variation.  There needs to me some crunch. It also needed more acid.  either a generous squirt of lime juice or I think some proper tomato salsa.  I served it with Mexican Rice and really simple guacamole.

Guacamole
2 ripe avocados
1 clove of garlic
1 lime, juiced
2 tbsps chopped cilantro
salt to taste



You really just squish everything together.  You can add something spicy like a minced jalapeno but I chose not to this time.

So more on tadpoles polenta - Since going gluten free most breakfasts have been dinner the night before with an egg on top.  Not super creative but it is 'you're really hungry and have about 20 seconds to get yourself fed so you can get what you need to do done before picking the kids up from school' creative...

So the morning after the night before (a great movie title) with some left overs, I tried to crisp up tadpoles polenta to be the base for some fried eggs.  I did this by frying the slices in a little butter before cooking the eggs...it was nice but still not enough.  This was a yummy and filling breakfast but not perfect.....I'll get it perfect




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