Ingredients
1 cup polenta
1 tomato sauce (recipe
1 follows)
3/4 cup zucchini -- thin sliced
1 tbsp garlic -- fresh minced
1 1/2 tsp basil -- fresh chopped
1/2 tbsp dried oregano -- chopped
1 salt -- to taste
1 black pepper -- to taste
Directions
Preheat the oven to 375 deg. F. Prepare 1 C polenta and tomato sauce
as
per the instructions for Polenta with Tomato Sauce.
Set the polenta out in a pan. Toss the sliced zucchini with the
garlic, basil, oregano and salt and pepper to taste, place on a
nonstick baking sheet and bake for about 15 min. After the polenta
has been assembled, ladle the tomato sauce evenly over the polenta
and arrange the zucchini over the sauce. Bake for
15 min more.
This is EXCELLENT!
Recipe By : Mark Hall in Reversing Heart Disease
Servings: 4 servings
Polenta With Tomato Sauce & Zucchini Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Sauce; Tomato; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes way back into history, at least as far back as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these ancient records were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Much later, in Roman times a roman called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into starters, entrees and desserts, something we still use today. This early Roman chef recounts how the Roman cooks made use of many different aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and dill. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed to serve up the most exotic banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Even so, it was during the 1800s that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes of the day. When we get to the twentieth century, cookery publications were in great demand, mostly due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Polenta With Tomato Sauce & Zucchini recipe.
