Sunday, February 14, 2016 - Lunch
Polenta Hearts
Roasted Red Pepper Coulis
(Recipes from The Vegan Table by Colleen Patrick-Goudreau)
Polenta Hearts were a fitting meal for Valentine's Day. I used a cookie cutter to form the heart-shaped polenta cakes. The cooked polenta needed to chill for at least an hour to set up enough to make shapes, so I had enough time to clean up the kitchen, prepare the ingredients for the sauce, and go outside to run a couple miles in the snow. The recipe filled a 13x9 baking pan to half an inch deep, which yielded about 10 hearts (2-3 servings) plus another 1-2 servings of extra polenta. The finished product was delicious. The sun-dried tomatoes, fresh parsley, and fresh basil added a good mix of flavors to the polenta - and the fresh herbs made my kitchen smell great. I'm pleased with how well some of the photos turned out - the natural lighting must have been just right today.
The coulis was very good. It was simple: put the ingredients into a blender, then warm the blended sauce for a few minutes on the stove. It had a good roasted pepper flavor (without the sliminess of eating whole roasted peppers), and it was a little sweet and a little spicy. I would like to make this again to try it as a pepper-based pasta sauce.
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