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
Historians have tracked the existence of recipes back into history, in truth as far into history as pharonic Egypt, and possibly even further. Having said that, these, early cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times used a wide range of aromatic flavours, including some familiar names like thyme, mint and asafoetida. Over the next few centuries, the wealthy families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications are starting to become popular as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Polenta Primavera recipe.
