Ingredients
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Directions
: pie shell:
1 c cornmeal or Polenta
4 c boiling water or vegetable
: stock
2 c corn kernels
3 TB chopped rosemary
1/2 c grated Parmesan
: Filling:
3 zucchini -- sliced
: lengthwise
3 yellow squash -- sliced
: lengthwise
3 roasted peppers -- different
: colors,
: sliced
1 eggplant sliced
1/4 c chopped basil
In a double boiler, whisk Polenta into boiling water, stirring often
to prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread
mixture into an 8-inch greased springform pan, pressing the mixture
with a spoon to move the mixture up the sides of the pan forming an
empty shell. Allow the shell to cool and harden. Grill all
vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold
. Serve at room temperature.
Recipe By : From My Garden Categories
: From My Garden Vegetables
From: Ruth Burkhardt Emc.Ver #2.5.1 ]
Servings: 1 servings
Polenta Pie (From My Garden) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Pie
The History of Recipes
Experts have traced the existance of recipes back into ancient history, certainly as far back as early Egypt, and potentially, even further back. However, in the main part, these early recipes were just simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During Roman times 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius also describes how the early Romans made use of a good variety of spices, including a few you will know for example bay, mint and dill. Closer to modern times, we have two interesting books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new herbs and spices caused a torrent in recipe books, most of which are now in private libraries. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Polenta Pie (From My Garden) recipe.
