Thursday, December 10, 2009
A Different Polenta for Dinner: Sausage and Tomato Polenta
Sausage and Tomato Polenta
Submitted by a reader - sounds like a delicious change to 'regular' polenta. Yum!
2 hot Italian sausages
1 small onion, chopped
1 Tablespoon olive oil
4 plum tomatoes
1-1/2 cups milk
1/2 teaspoon flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup grated Parmesan cheese
Remove sausage casings and crumble sausage. Sautee the onion in the olive oil in a heavy saucepan until tender. Add the sausage. Cook for 10 minutes or until the sausage is brown, stirring constantly.
Add the plum tomatoes. Cook for 2 minutes, stirring frequently. Stir in the milk, flour, sugar and salt. Cook until heated through; reduce heat to simmer.
Add the cornmeal in a fine stream, whisking constantly until mixed.
Simmer for 10 minutes or until the mixture has thickened and the edge pulls from the side of the saucepan, stirring constantly with a wooden spoon. Stir in the cheese. Remove from heat immediately. Spoon into individual bowls. The polenta will become firm after cooling. Leftovers may be sliced and reheated in a greased skillet.
Serves 4Labels: cornmeal, easy polenta recipe, make your own polenta, sausage, tomatoes
Posted by HappySlob ::
1:48 PM ::
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Wednesday, June 04, 2008
Fantastic Tip for Growing Bigger, Better Tomatoes - Gardening Tips
When I plant tomatoes I put 2 tablespoons of Epsom salt in each hole before the plant. The magnesium in the salt helps them grow.
~Submitted by Angela - thanks AngelaLabels: gardening tips, growing tomatoes, growing vegetables, growing veggies, readers tips, tomatoes
Posted by HappySlob ::
8:49 AM ::
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Friday, November 02, 2007
Recipes: Stuffed Tomatoes with Goat Cheese and Olives
Stuffed Tomatoes with Goat Cheese, Olives, and Oregano
Thanks to Dorina for the recipe!
Serves 6 as a side dish
6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt
3/4 cup coarse homemade bread crumbs
3 tablespoons olive oil
1 teaspoon olive oil
3 ounces goat cheese , crumbled
2 medium cloves garlic , minced (about 2 teaspoons)
ground black pepper
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh oregano leaves
3 tablespoons pitted and chopped black olives
1. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
2. Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil.
3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.
Source: America's Test KitchenLabels: goat cheese, olives, oregano, simple recipes, stuffed tomatoes, tomatoes
Posted by HappySlob ::
8:31 AM ::
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