bakers eat, two.

i love the summertime, and not just because of my long envying holiday... well maybe. for the latest barbie with the girls i tried out a few different summertime treats.  the polenta bruschetta was a good app variation (but needed more pesto flavoring).  polenta is really versatile and the easiest thing to prepare as it cooks so quickly and you can do what i did for the bruschetta base or add more broth and have it as a creamy-alternate-to-mash side with a spoonful of pesto through it, just be sure to take it off the heat otherwise it'll thicken up. if this happens just add more broth to get it smooth again.  i don't use as much butter, cream or cheese as stated and it's still just as good.

i also made a mango salsa (below) as well as a white bean dip.  making your own dips is a breeze with a hand blender, bean of choice (cannellini), olive oil, s&p, parsley and lemon juice.

happy summer!
courtesy of barefoot contessa...

polenta bruschetta 
the ingredients:

1 stick (113g) unsalted butter

1/4 olive oil

1 tsp minced garlic (3 cloves)

1 tsp crushed red pepper flakes

1 tsp minced fresh rosemary leaves

½ tsp salt

½ tsp freshly ground black pepper

3c chicken stock, preferably homemade

2c half-and-half

2c milk

2c cornmeal, polenta

½ c good grated parmesan

flour, olive oil, and butter, for frying

the preparation:
heat the butter and olive oil in a large saucepan. add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. add the chicken stock, half-and-half, (or just increase milk quantity) and milk and bring to a boil. remove from the heat and slowly sprinkle the cornmeal, polenta  into the hot milk while stirring constantly with a whisk. cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. off the heat, stir in the parmesan. pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. **you can keep it in the fridge for a few days

cut the chilled polenta into 12 squares, as you would with brownies, or use a cookie cutter of your choice. lift each one out with a spatula and cut diagonally into triangles. dust each triangle lightly in flour. heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. add more butter and oil, as needed. serve immediately.



for the tomato topping:
combine diced vine-ripened tomatoes, minced garlic, chopped yellow onion and chiffonade basil (roll up basil leaves like a cigar and slice) in a bowl.  add extra virgin olive oil, a touch of pesto and balsamic vinegar until desired flavor. 

 

mango salsa: this is originall an accompaniment to seared tuna, which i realized after. i think it would have been better as a salsa for a bbq if it wasn't cooked, and my times were just less than she mentions.

the ingredients:

2 tbsp good olive oil, plus extra for searing

1 ½ cups diced yellow onion (2 onions)

2 tsp peeled, minced fresh ginger

1 ½ tsp minced garlic

2 ripe mangos, peeled, seeded, and small diced

1/3 cup freshly squeezed orange juice

2 tsp light brown sugar

1 tsp salt

½ tsp freshly ground black pepper

1-2 tsp minced fresh jalapeno pepper, to taste (1 pepper)

2 tsp minced fresh mint leaves  

the preparation:
saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. add the garlic and cook for 1 more minute. add the mangos, reduce the heat to low and cook for 10 more minutes. add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. remove from the heat and add the mint. serve warm, at room temperature, or chilled.