Rustic Spinach and Cornmeal Soup
Adapted from
6 cups (or more) low-salt chicken broth or vegetable broth
3/4 cup polenta (coarse cornmeal)
3 tablespoons all purpose flour
3 tablespoons butter
4 cloves roasted garlic, crushed (or 2 cloves raw garlic, peeled and crushed)
Coarse kosher salt
4 oz. baby spinach leaves
4 oz. baby arugula leaves
1 Toasted Parmesan rind, cut into pieces (optional)
Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 – 2 cups hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt.
Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.
Ladle soup into 6 bowls, sprinkle with toasted Parmesan rinds and serve.
Makes 6 servings.
Monday, September 13, 2010
cherry tomato salad with baked ricotta and olive tapenade crostini
i think i've posted about crostini, like, a dozen times. it's such a default for us because if you toss beautiful vegetables and herbs together, you've got a great veg salad. put it on toast, however, and you've got a meal. and since the matt's wild and white currant cherry tomatoes have been cranking out ripe fruit by the daily pint, making a meal from them has become a necessary delight.
this recipe is from my gorgeous book (a gift from my spectacular boyfriend) by amy goldman, the heirloom tomato. it's basically a crostini topped with olive tapenade, baked ricotta, and tomato basil salad. she includes instructions for making the olive tapenade, but i frankly saw that as no more than an opportunity to spend a bunch of money on ingredients i wouldn't otherwise have around. thus, i bought a small amount of kalamata tapenade from the olive bar at the grocery. the baked ricotta looks pretty, but i found it rather dry and an unnecessary step. do with it what you will!
cherry tomato salad with baked ricotta and olive tapenade crostini
adapted from the heirloom tomato by amy goldman
for baked ricotta:
1 1/2 lbs ricotta cheese
1/4 cup olive oil
fresh-cracked pepper
for tomato salad:
2 pints mixed cherry tomatoes, halved, or larger tomatoes, cut into pieces
1/4 cup chopped basil
1 Tbps sherry vinegar
2 tsp red wine vinegar
2 tsp balsamic vinegar
1 Tbsp finely diced shallots
1/2 cup olive oil
salt and pepper
for crostini:
1 baguette, cut into 1/2 - 1" slices
olive oil
salt and pepper
olive tapenade, store bought or homemade
preheat oven to 450 degrees. combine the ricotta with 2 Tbps of the olive oil and spread in greased ovenproof dish. drizzle with remaining olive oil and top with fresh cracked pepper. bake until heated through and beginning to brown on top. allow to cool before serving.
mix the vinegars with the shallots and soak for 30 minutes. whisk in the olive oil and season to taste with salt and pepper. pour over tomatoes, add basil, and mix gently. adjust seasonings.
reduce heat in oven to 400 degrees. brush the bread slices with olive oil on each side, and season with salt and fresh cracked pepper. toast in oven until golden brown (but not too dried out!), around 5 minutes.
serve warm toasts with a layer of tapenade, then ricotta, and tomato salad. delicious.
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