38
MY
ROUSES
EVERYDAY
JULY | AUGUST 2014
polenta with Roasted Cherry Tomatoes
WHAT YOU WILL NEED
Rouses olive oil
1
small onion, finely chopped
1
garlic cloves, minced
1
cup corn kernels, fresh or frozen
1
teaspoon fresh or dried rosemary
1
teaspoon fresh or dried thyme
3
cups water
1
teaspoon salt
1
cup stone-ground cornmeal
½ cup kalamata olives, diced or crushed
½ cup freshly grated Parmesan cheese
6
red cherry tomatoes
Rouses salt and black pepper
HOW TO PREP
In a medium skillet over medium heat, warm olive oil. Add onion and sauté for 5 minutes or
until onions are wilted and browned. Add garlic and sauté 1 minute. Add corn and sauté until
heated through, about 3 minutes. Remove mixture from heat and stir in rosemary and thyme.
Bring 2 cups of lightly salted water to boil in medium saucepan over medium heat. In a
medium bowl, whisk cornmeal and 1 cup of water. Whisk mixture into boiling water. Cook
until polenta is smooth and thick, stirring often, for about 30 minutes. Stir in corn mixture.
Brush a 14-15 inch rectangular dish with olive oil. Pour half of polenta in dish, top with
crushed olives; add rest of polenta and spread to even out. Place in refrigerator to cool.
When polenta has cooled completely, cut into 12 squares.
Preheat grill to medium heat. Brush grate with olive oil. Brush both sides of polenta with olive
oil, place directly on grill and cover. Grill on one side for 3 minutes. Flip and top each square
with a pinch of Parmesan cheese and a cherry tomato; lightly salt and pepper to taste. Close
grill and cook for another 3 minutes.
(Serves 6)
STORAGE Corn:
Store corn in the refrigerator with the husks intact for two to three
days. Don’t shuck until you’re ready to use.
Stuffed Red peppers
This is a great way to incorporate seasonal favorites
Amaize Corn and Hatch Chiles into your everyday
side dishes.
WHAT YOU WILL NEED
2
tablespoons Rouses olive oil
½ red onion, diced
1
Hatch chile or jalapeno, seeded and diced
3
cloves garlic, minced
1
(15.5) ounce can of black beans
12 ounces corn kernels, fresh or frozen
4
large red peppers, cut in half lengthwise
2
tablespoons fresh lime juice
Rouses salt and black pepper, to taste
½ cup avocado, diced
Fresh cilantro leaves, for garnish
HOW TO PREP
Preheat oven to 400.
In a large skillet over medium heat, warm olive oil; add the onions
and sauté until softened, about 4 minutes. Add jalapeno and
garlic and sauté until fragrant, about 1 minute. Add black beans
and corn kernels; cook for 5 minutes, until warmed.Add lime juice
and season with salt and pepper; stir to mix completely.
Stuff the mixture into each pepper half. Bake for 30 minutes,
or until the peppers have softened. Garnish with avocado and
cilantro.
(Serves 8)
STORAGE Red Peppers:
Store whole red peppers in the
vegetable bin of your refrigerator for 1-2 weeks. Put cut red
peppers in a plastic bag. Use within 2-3 days.
the
Gulf Coast
issue
