Polenta Cakes

Polenta Cake

Perfect For A Light Meal Or An Appetizer!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

precooked quick cook polenta, cut into circles.

3 cups assorted grape tomatoes, roasted

1 can cannellini, rinsed & drained

2 cloves garlic, thinly sliced 

1 tbsp chives, minced

3/4 cup Parmesan shavings

1/2 cup olive oil

salt

pepper

Cooking Tools

Baking tray

Non-stick frying pan

 

Direction

Cook's Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3" round cookie cutter to cut the polenta.

Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat.  Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta.

Serves 4

Caramelized Fig Burrata

Caramelized Fig Burrata

Caramelized Fruit Is The Perfect Accompaniment To Burrata

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 5 minutes

Ingredients

1 Burrata

4-5 Black Mission Figs, halved

dozen grape tomatoes, halved

1/2 cup sugar

Aged Balsamic Vinegar, drizzle

EVOO, drizzle

crusty baguette, sliced

Cooking Tools

Non-stick frying pan

Directions

Take the halves of figs and dip cut side down into the sugar to coat.  Preheat frying pan to medium-hot and once screaming hot, place halved figs in pan.  Sear figs until caramelization occurs, 1-2 minutes, sear in batches. Cut Burrata in half on serving dish and place cut tomatoes on top, also the caramelized figs. Drizzle with olive oil and Balsamic vinegar  on top.  Serve with crusty baguette .

Caesar Salad

Caesar Salad

A True Classic, Made Fresh Makes All The Difference!

Difficulty:  Easy

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ingredients 

3 large whole Romaine, chopped, rinsed & dried 

5 anchovies fillet packed in oil, drained

3 cloves garlic, garlic pressed

2 tbsp fresh lemon juice

1 egg yolk (optional )

1 tsp Dijon mustard

1/2 cup+ olive oil

2 tbsp fresh grated Parmesan cheese

1 cup Parmesan shavings

salt

pepper

Cooking Tools

Large Salad Bowl 

Directions

Place anchovies, garlic and pinch of salt in bottom of large salad bowl and using a fork, break down anchovies until smooth.  Add in egg yolk, lemon juice, mustard and whisk until smooth.  Drizzle in olive oil and whisk until well incorporated. Fold in Parmesan cheese and fresh black pepper. Right before serving, toss chopped Romaine lettuce, parmesan shavings and top with Homemade Croutons. Cook's Notes: You can make dressing ahead of time, refrigerate dressing.

Croutons 

Ingredients

Crusty White bread, cubed

3 tbsp olive oil

Cooking Tools

Sheet pan

Directions 

Preheat oven to 350 Degrees F. Toss bread and olive oil until well coated on sheet pan and bake for 15 minutes.  Cool off before adding to salad.