Well, the pea soup exploded all over the kitchen. The little bit that didn't end up on the walls and appliances (what a mess!) tasted delicious with our rolls. Still, I'm not comfortable sharing the recipe, what with the explosion and all.
I stumbled on this delicious recipe tonight. I'll try it on Friday. I was looking for something that would add a bit more to a meal of roasted potatoes and carrots.
From this blog:
http://www.thecookingphotographer.co...enta-with.html
Quote:
Savory Onion Cheddar Polenta with Roasted Root Vegetables
Roasted Root Vegetables
Parsnips
Carrots
Sweet potatoes
Yams
Onions
Beets
Olive oil
Salt
Pepper
1. Preheat the oven to 425 degrees. Set out a rimmed baking sheet.
2. Peel sweet potatoes, yams, onions, beets, carrots and/or parsnips if using. Cut into equal sized pieces (as best you can). Place vegetables on baking sheet.
3. Coat vegetables in a generous about of oil, salt and pepper. Toss and spread the vegetables out so they are in a single layer. Do two trays if needed.
4. Bake vegetables for 25 minutes. Flip vegetables over and bake for another 15 to 25 minutes or until tender and caramelized.
Savory Onion Cheddar Polenta
Save yourself the trouble of having extra cornmeal to store and purchase a small amount of polenta in the bulk section.
2 tablespoons butter
1/2 cup well diced onions
1 1/2 teaspoon salt
1 quart (4 cups) chicken broth or vegetable broth
1 cup polenta (coarse ground cornmeal)
1/4 teaspoon ground black pepper
1/2 cup shredded aged white cheddar (Local Cougar Gold is my favorite.)
1. In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the onions and salt. Cook until onions are soft. About 5 minutes. Add the broth. Turn the heat to high and bring to a boil.
2. Slowly sprinkle in the polenta stirring as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
3. Turn off heat and stir in pepper and cheddar. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.
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