Archive | Salads

Polenta Caprese Stack

 

 

Polenta Caprese Stack

ahhhh…we consumed the first local tomatoes of the season yesterday.

I know that our friends to the south have been enjoying tomatoes for several weeks, but the Maryland harvest has been delayed due to the mild summer we’ve been experiencing.  I had just started to hear reports from friends that their backyard tomatoes were beginning to ripen , so I was hopeful that this would be the first week we would have them at the farm where I work as a packer.

Next to eating them straight up sliced on a plate with a bit of sea salt, this is the purest way I can think of to experience a homegrown tomato.  The addition of store bought polenta (feel free to make your own if you’re feeling ambitious) makes it a heartier salad.

Polenta Caprese Stack

Ingredients

  • one 18 ounce tube of polenta, sliced
  • one medium ripe tomato, sliced
  • 6-8 ounces of fresh mozzarella, sliced
  • basil leaves
  • 1 cup balsamic vinegar
  • 1 tsp honey
  • pinch of crushed red pepper

Cook the polenta:

You can do this a number of ways.

Saute (my preferred way if I'm not grilling it. It gives the polenta a slightly crispy golden crust, while the inside stays creamy): Heat a large skillet and add approximately 1 Tbsp olive or grape seed oil. Add slices of polenta to the skillet and cook about 7-8 minutes. Turn polenta over carefully and continue to cook on the other side another 5-7 minutes or until slightly golden.

Bake it: Preheat the oven to 425 degrees. Lay the polenta slices on a baking sheet covered with parchment paper. Brush with olive oil and season with salt and pepper. Bake approximately 10 minutes.

Grill it: Preheat a grill on low. Grill polenta slices on a grate oiled with olive oil approximately 10-12 minutes or until golden, flipping halfway through.

Meanwhile, make the balsamic reduction:

Add the vinegar, honey, and crushed red pepper to a small saucepan. Bring to a boil over medium low heat. Reduce heat to low and simmer until thick and syrupy, about 10-12 minutes.

Stack your layers:

Polenta - tomato - mozzarella - basil - polenta - tomato - mozzarella - basil - polenta

Top with balsamic sauce and more basil (if desired)

http://fiercelyfresh.com/2014/07/polenta-caprese-stack/

Polenta Caprese Stack

 

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Winter Citrus Salad

I really do love how in the dead cold of winter, when everything seems so gray and bleak, that citrus is in season!

Fruits that ooze sunshine and warmer weather?  Yes, please.

A tip for peeling your citrus:  Cut off each end so that it will stand flat on the cutting board.  Carefully cut the peel down each side in strips with a sharp knife.  Try to get off as much of the pith (white part) as possible.  Trim off any small bits of peel you may have missed.  Section or slice citrus.

citrus salad

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