The last few weeks I've been experimenting with Corn Meal (in the form of Polenta) and Eggs. I also made this Pie for Pi Day back in March. Unfortunately I could not find frozen Cherries at the time, so I used a combination of Cranberries and Strawberries. But it turned out really well, so I tried it again when I had Cherries (thanks to my parents' cherry tree). Enjoy!
Brussel Sprout Shakshuka
Olive
Oil
Onion
Brussel
Sprouts
2 Eggs
Sauce:
Tomato
Paste
Water
Oregano
Garlic
Balsamic
Vinegar
Sauté
vegetables in medium frying pan.
In a
small sauce pan, combine tomato paste, water, vinegar and spices. Pour over
vegetables and continue to heat. Make a small well in the middle of the pan,
crack eggs, and pour in. Cover with a lids and heat until eggs are cooked.
Polenta with Asparagus and an over-easy Egg
1/2
cup Corn Meal
2 cups Water
1/4 cup Parmesan Cheese
2 cups Water
1/4 cup Parmesan Cheese
1
tsp Vinegar
Black
Pepper
Paprika
Olive
Oil
Onion
Asparagus
Egg
Heat
water in a large pot, when boiling, slowly
pour in corn meal. Lower the temperature to simmer and cook for about 20-25
minutes, until polenta has absorbed the water. Take pot off flame and stir in
shredded cheese and spices. Pour half into a bowl. Keep the other half for a
later meal.
Sauté
onions and asparagus in a small amount of olive oil. Pour over polenta. Fry egg
in the same frying pan. Add to polenta.
Fried Polenta with Marinara Sauce and
Vegetables
Polenta
(from night before)
Oil
Vegetables of your choice
Tomato
Paste
Water
Oregano
Garlic
Balsamic
Vinegar
Parmesan
Cheese
Saute
vegetables in small amount of olive oil. Set aside.
Slice
polenta into 1/2 strips. Pour oil into pan and fry polenta until it begins to
brown. Set aside on a paper towel or piece of cardboard.
In a
small sauce pan, combine tomato paste, water, vinegar and spices. Pour sauce
and vegetables over polenta. Sprinkle with Parmesan Cheese.
Cherry Crunch Pie
3-4 cups frozen Cherries, thawed (you can substitute frozen Cranberries and Strawberries if you don't have Cherries)
Water
3/4 cup Sugar
3 Tbsp. quick-cooking Tapioca
2 Tbsp.
Lemon Juice
2 cups Rolled Oats
1/2 cup Flour
1/2 cup flaked coconut
1/2 cup coarsely chopped almonds
2 Tbsp Brown Sugar
1/4 cup Butter, melted
Drain cherries, reserving juices; if
necessary, add water to equal 1 cup. In a medium saucepan combine sugar and
tapioca. Stir in reserved juices and lemon juice. Cook and stir over medium
heat until thickened and bubbly.
Add drained cherries. Cook and stir
5 minutes more. Pour filling into greased pie dish.
For topping, in a bowl combine
coconut, nuts, oats, flour, and brown sugar. Add melted butter; stir to
combine. Sprinkle topping over filling.
Bake at 375 degrees for 20 to 30 minutes
or until topping is golden brown.
