Herb Polenta

Polenta. Naturally gluten free and such an easy dish, yet comes off as an intimidating dish. Most people don't even consider making it themselves, as if polenta is only available at a restaurants or in the pre-made tubes at the grocery store. The irony of polenta's intimidating myth is the dish is actually fool-proof. You can make it thick, soft, herby, plain, or cut into squares. There no real right or wrong way to serve polenta and it goes well with everything - fish, meats, veggies, fried eggs, made into croutons, and so much more.
Because basic polenta has very little flavor, I always do some general fresh herbs that won't over power any dish its served with - most often it will be multiple dishes for one batch.

 Served under fried eggs and bruschetta:

 

Ingredients

2 cups polenta or yellow ground cornmeal
6 1/2 cups broth, water, or stock
2 gloves of garlic
1 tbs fresh rosemary
2 tbs fresh parsley
1/4 c. parmesan cheese

3-4 tbs olive oil

Salt and pepper


10x15 rectangle baking sheet with edges (jelly roll pan)



Grease a 10x15 baking sheet, set aside. In a medium size pot over medium heat, add 2 tablespoons of olive oil with 2 minced garlic cloves. Once garlic is toasted, add the broth and bring to a boil. Once boiling, slowly whisk in the polenta to avoid clumps. Reduce heat to medium, add the rosemary, salt and pepper, then cook for 15 minutes, stirring occasionally. Once the polenta is cooked, add the parmesan cheese, parsley, and another tablespoon of olive oil. Immediately pour polenta onto the baking sheet and spread evenly. Let cool for 4 hours. Do not cover with plastic wrap while still hot otherwise the polenta will not set.
Once completely cooled, cut into squares and either grill or fry with oil in a pan on medium-high heat until both sides are golden brown. Serve with anything.

       

Breakfast Caserole - Gluten Free

Everything you want for breakfast, all mixed into one dish. Potatoes, eggs, cheese, and breakfast meat. Being gluten-free, breakfast is frequently served for lunch and dinner. This is great to make ahead for guests staying over, to serve for dinner, and for leftover all week. Add some spinach for protein and its a completed meal.

Ingredients 
Makes 6 servings

3 c. frozen shredded hash brown potatoes
3/4 c. shredded Montery Jack or cheddar cheese 

1/4c sliced green onions (2) or handfull of chives
4 beaten eggs or 1 c refrigerated egg product
1 c milk
Salt & pepper

1 c. diced cooked ham or Canadian-style bacon
OR
1 lb loose country sausage



Preheat the oven to 350 degrees and grease an 8x8 casserole dish. Brown the potatoes, then sausage in a frying pan and arrange evenly on the bottom of the dish, first potatoes, then sausage. Sprinkle with cheese. Combine eggs, milk, salt, pepper and chives, pour over sausage.

Bake uncovered for 40-45 minutes or until an inserted knife comes out clean. Let stand for 5 minutes. Cut into 6 pieces, if on hand, top with bruschetta.

 

 

 

 

 

 

Split Pea Soup

After everything you overate on Christmas Eve and/or Christmas day, its hard to believe there's still extra food. The word "leftovers" on December 26 probably brings you right back to that gluttonous feeling.  One way to use your leftover ham without consuming in the same form you did the first time is making Split Pea Soup.  And if you're still in the holiday spirit, serve red wine with your green soup.

 
Ingredients:
1 lb. dried split peas
3 qt. water or stock
1 ham bone

1 onion, diced
2 cups diced ham
3 carrots, chopped
2 garlic cloves, minced
5 celery stalks, diced
2 bay leaf
1 tsp olive oil
2 tsp oregano
1 tbsp parsley
1/2 tsp crushed red pepper flakes
salt & pepper

Directions:
Heat in a large pot or dutch oven  over medium high heat. Saute 1 diced onion with seasonings - salt, pepper, oregano, parsley, and crushed red pepper - for 2 minutes.

Add garlic, bay leaf, rinsed split peas, stirring for a minute. Add stock or water with ham bone, bring to boil then reduce heat to medium-low, cover and simmer for 3 hours, stirring occasionally - or until peas are completely broken down.

After 1 hour:

Add diced ham and carrots when the soup is completely smooth, cook for 20 minutes or until the carrots are just tender. They will continue to cook when the soup is removed from the heat.

To speed this up, after boiling, reduce heat to medium, cook for 45 minutes, remove from heat to cool. Remove bay leaf and use immersion blender to puree pees. Add back to stove and combine carrots, cook until carrots are tender.