Ingredients
3 cup water
1 1/2 cup cornmeal
1 onion -- chopped
2 cloves garlic
1 red bell pepper
1 zucchini
1 small eggplant -- (optional)
6 oz mushrooms
1 fresh or dried marjoram,
1 oregano, basil
1 fresh ground pepper
1 salt
Directions
Bring water to boil in heavy pan. Lower to simmer. Add corn meal in
VERY FINE STREAM, stirring constantly. Once all of meal is added,
keep stirring until the mush pulls away from the sides of the pan or
you feel you are going to start screaming uncontrollably ( It helps
to listen to something very compelling while doing this, either a
spouse, SO, the radio, or a political demonstration). Pour
immediately onto a flat plate, a cake tin, or a tart pan. Smooth top
and cool for 30 minutes until firm.
Meanwhile, saute onions and garlic until lightly brown in olive oil.
Add chopped vegetables and seasonings, cook until soft. Pile, with
juices from veggies, onto polenta. Spread around. Add any seasonings
you want and enough cheese to cover if you want (which is why I
didn't put in amounts). Broil or nuke until melted and toasted sort
of on top. Eat warm or cool.
Recipe By : Net
Servings: 4 servings
Polenta Primavera Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have found proof that recipes existed far back into history, certainly as far back as ancient Egypt, and maybe even further. However, these, early cook books were just very simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to academics is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a few documents describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius also describes how the early Romans used a good variety of spices and herbs, including some that we all recognise like bay, rue and parsley. Closer to modern times, we find a couple of interesting recipe books which appeared in the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food eaten by the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy land, including spices such as parsley and basil. The introduction of these new foods and spices caused a torrent in manuscripts on cookery, most of which still exist in academic collections. By the arrival of the 1900s, cook books were in high demand, mostly as a result of better eduction, leisure time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Polenta Primavera recipe.
