I was reminded once again last night that we are so lucky at Casa Tyr – except for the obvious essentials, we almost feed ourselves. During the winter, our veg intake suffers somewhat, as there is a dearth of interesting variety in the veg we have in the storeroom. It is usually squash, potatoes, onion, garlic, and whatever I’ve preserved or frozen from the summer.
But in the summer – oh, man! You name it, we have it, and we stuff ourselves every day. There are so many things that don’t freeze or preserve terribly well – courgettes, aubergines, sweet corn, and so on. So unlucky us – we are forced into eating this bounty until we can’t stand the sight of them! 🙂
We’re still busy with our tomato glut. Monday, I made: fresh tomato soup, more tomato puree, oven-dried plum tomatoes, and aubergine/tomato curry. (do you sense a tomato theme here?)
Last night, it was yet another tomato-y delight, baked polenta and tomatoes, served with Kenton’s morcilla and chickpeas. Delish.
Baked polenta and tomatoes
For the polenta:
1 cup polenta or coarse cornmeal
3 cups fresh chicken broth
2 T chopped fresh sage
5-6 ripe, large tomatoes, sliced
parmesan cheese, grated
First, make the polenta. Bring the broth to a boil, then slowly add the polenta or cornmeal, stirring constantly. Simmer for 5 minutes until thick. Add the chopped sage, and press into a greased loaf pan. Cool throughly. Slice into pieces.
Grease a flat casserole dish, then layer the tomatoes and polenta until the dish is full. Top with grated parmesan cheese, then bake at 375 (gas mark 8) for 20-30 minutes, or until golden brown. Top with chopped coriander, if you have it in your garden, otherwise don’t.