Unicorn (Unicorn@Indenial.com)
Thu, 08 Apr 1999 07:47:58 -0400
After so many high-brow, intellectual jokes, it's nice to get back to
some good, old fashioned groaners. Thanks to reader B. Chase for
today's.
A guy goes into a deli to get some lunch, he goes up to the counter
and says "get me a rubber band sandwich, AND MAKE IT SNAPPY!"
This dish is a great party dish,
partly because it can be made ahead of time, and partly because it's
so good your guests will think you are a wizard in the kitchen.
Torta di Polenta
2 Tbs (30 ml) olive oil
1 large garlic clove, finely chopped
1/2 cup (125 ml) chopped leeks
1/2 cup (125 ml) chopped red onion
4 cups (1 L) vegetable broth (or chicken
broth for a non vegetarian version)
1 tsp (5 ml) butter
1 cup (250 ml) yellow cornmeal
2 oz (50 g) goat cheese
1 oz (25 g) smoked gouda, cut into small dice
1 oz (25 g) grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 to 3 cups of your favorite tomato sauce (optional)
Heat the olive oil in a skillet over moderate heat. Add the garlic,
leeks, and onion, and cook until golden, 7 to 10 minutes. Bring the
broth to a boil in a large saucepan and add the butter. Slowly whisk
in the cornmeal and cook over moderate heat, stirring frequently, for
15 to 20 minutes, or until very thick. Remove from the heat and stir
in the onion mixture, then the cheeses. Season with salt and pepper,
if needed. Pour the hot polenta into a greased deep dish pie pan or
round casserole and smooth the top. Cover and chill for at least one
hour. Slide a knife around the edge of the container to loosen the
polenta, and then invert it onto a buttered baking dish. Bake for 12
to 15 minutes in a preheated 400F (200C) oven, until it is hot through
and barely crisp around the edges. Cut into wedges and serve with
your favorite tomato sauce if desired. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Thu Apr 08 1999 - 09:00:02 EDT