Saturday, October 27, 2012

Tomato Polenta Pie

We made a lot of this when Summer was in its first blush.  We had so many tomatoes and so much corn and fresh rosemary this dish was just the natural choice to make.  Now that that season is over we are still making this.  It was just too good to make it only seasonal.  It looks almost like a deep dish pizza or a pie.  I love this stuff and the way it smells when cooking is just..../happy sigh.

Tomato Polenta Pie

Yield: One 9″ Tart, about 8 servings
Prep Time: 30 minutes
Cooking Time: 60 minutes


  • 4 cups  low sodium chicken stock
  • 1/2 tsp salt
  • 1 cup coarse whole grain cornmeal
  • 2 Tbsp butter
  • 2 cupsfresh corn
  • 2 tbsp fresh rosemary, minced
  • 1 clove garlic, minced
  • 3/4 cup Parmesan Cheese, grated fine
  • 1 1/8 cup mozzarella cheese, shredded; seperated
  • 2 Tbsp butter
  • 1 1/2 lb. Heirloom tomatoes (about 2 large tomatoes), sliced (about 1/4″ thick)
  • sea or kosher salt to taste
  • fresh cracked pepper to taste

  • In a large, heavy bottomed sauce pan, bring stock to a boil.
  • In an even stream, pour in the cornmeal, whisking as you do so. Stir in salt.
  • Bring to a boil, then lower to a simmer, stirring very often. Continue to stir and check on the polenta for the next 30-40 minutes.
  • Meanwhile, in another large sauté pan, melt 2 Tbsp of butter and add in the corn, rosemary and garlic. Sauté on medium high until the corn begins to take on a golden look to it and the garlic is fully cooked. About 6-7 minutes.
  • When the polenta is finished, stir in 2 tbsp of butter, some pepper and the Parmesan cheese. Mix in the corn and rosemary mixture as well and set aside for a minute.
  • Spray or Grease a 9″ round baking dish (preferably glass).
  • Line greased baking dish with polenta, pushing it up so it meets the sides and leaves a bit of a well in the center for the remaining ingredients. Kind of like you are making a very thickly crusted pie.
  • Put 1 cup of mozzarella in the dish, spreading evenly.
  • Top tart with concentric rings of tomato slices. Season with salt and pepper, placing the final 1/8 mozzarella on top and bake in a 400°F oven for 45-60 minutes.
  • Allow to cool for 10 minutes before slicing to prevent nuclear cheese to lip burning o.o

Source:  Adapted from a recipe found @ guiltykitchen

Friday, October 26, 2012

Lasagna Soup

We had this tonight for dinner.  It was SO good.  It was a hit and I'll be making this again soon! I swear it was like lasagna in a bowl. And that can't be bad!

Servings: 8

Ingredients: (For the soup)

  • 1 pound Italian sausage(I used rabbit ;) )
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • 2 Tablespoons tomato paste
  • 1 28-ounce can diced tomatoes (we used San Marzano)
  • 2 bay leaves
  • 4 cups chicken stock
  • 8 ounces pasta (used a small pasta, but it's your choice)
  • 2 Tablespoons basil
  • salt and freshly ground black pepper, to taste
Ingredients for the cheese topping:
  • 8 ounces ricotta cheese
  • 1 cup mozzarella cheese, shredded


  • In a large pot, brown sausage over medium heat, breaking it up into small pieces with a wooden spoon. Cook sausage for about 5 minutes.
  • Add the onions and cook until softened, about 5 minutes. 
  • Add garlic, Italian seasoning, red pepper flakes, and basil, cook for an additional minute. 
  • Add the tomato paste and stir well to incorporate. Cook for about 3 more minutes.
  • Add diced tomatoes, bay leaves, and chicken stock; stir to combine. Bring to a boil then reduce the heat to low and simmer for 30 minutes. 
  • Next, add uncooked pasta and cook until al dente. Do not overcook or continue to simmer at this point because the pasta will become mushy. Season with salt and pepper to taste.
  • While the pasta is cooking, prepare the cheese mixture which you’ll put on top of the soup when serving. In a small bowl, combine the ricotta, and mozzarella cheese; set aside.
  • To serve, pour the soup into bowls and add a handful of the cheese mixture to each bowl.  
  • Mixing the ricotta and mozzarella cheese into the soup gives it a lasagna like taste that is so comforting! This is a perfect comfort food soup without too many calories!

Source: adapted from Live Love Pasta


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