polenta

We just got our last portion of the year from our share in a local garden Co-op. It's been quite a challenge some of the weeks to come up with dishes to make that the entire family will not turn their noses up at. Like, really...what are you supposed to do with an enviro bag full of kale?

Today, while everyone was at church, I was sitting at the dining room table looking through some of my Moosewood cookbooks and came across something I'd seen before, this recipe for a polenta dome. I've never made polenta, but always was intrigued by the thought of it.
It turned out great and everything was so fresh that, I'm thinking, this would only be this great at this time of year.

Polenta is to the Italians as what potatoes are to the North Americans and the Irish, and what rice is to the Orient. The most basic recipe of polenta is boiled cornmeal with a little salt. This polenta dome has caramelized onions and garlic, shredded summer squash, and grated cheddar and parmigiano-reggiano cheeses. It is served with marinated roasted vegetables. Almost any vegetables will do...the more colour, the better the photo opp.