I am in the mood for “favorites.” Maybe it’s a comfort thing to go along with all the rain we’ve had this week. Whatever it is – it’s working for me. One of the first cookbooks I remember getting as a gift was the Moosewood Cookbook – and I love it. The recipes in this book focus on flavorful, healthy, vegetarian dishes. One of my all-time favorites is the Polenta Pie. It’s like a deep-dish pizza made with a thick cornmeal crust. And with fresh, ripe tomatoes (currently in season), this dish is delicious!
Polenta is a classic Italian cornmeal that gets cooked into a sort of porridge. You can eat it as a hot cereal for breakfast, as in this recipe for Orange Polentina. Flavored with orange, honey, and plain yogurt, this dish makes for a great way to start the day. You can also allow cooked polenta to cool and then bake, grill, or layer it in a casserole, as in this recipe for Polenta and Black Bean Casserole. As a side dish, when seasoned with fresh herbs and some olive oil, polenta also makes an excellent alternative to bread or potatoes. Enjoy!