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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Polenta with sundried tomatoes, beans and kale
Søren
257 posts
Oct 17, 2007
12:24 PM
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From the latest newsletter, here's my version of
BRYANNA'S SUNDRIED POLENTA ROUNDS WITH BRAISED KALE, BROWNED ONIONS, AND CANNELLINI BEANS WITH DRIED MUSHROOMS AND SAGE
What a wonderful meal! Very very tasty, and the dried mushrooms do enhance the beans. Perfect with a glass (or two) of good red wine. YUM!
Our house in Sweden was being raised today. I hope I'm not boring you to death but here's a pic - it was pouring down the whole morning so it wasn't as glorious as we'd hoped for but nevertheless ... we're excited as can be!!!
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Silvia
Silvia
146 posts
Oct 17, 2007
3:57 PM
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Hi Soren,
I just made the polenta today, but I had a problem with it. I baked it and it didn't come out right. The top was cooking well, but it did not cook well on the bottom and fell apart when I was taking it out of the pan. It was a non-stick pan and I did oil it. I don't know why this happened. I put it back in for another 5 minutes, but that didn't help. I guess I just have to fry it for it to come out in whole pieces. How did you cook your polenta? It looks like it came out great.
So why is your house being raised? Did you have a problem with flooding or something? I never heard of a house being raised - very interesting!
Peace~
Silvia
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Søren
258 posts
Oct 18, 2007
1:37 PM
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Hi Silvia,
strange that your polenta didn't work out. Did you make sure it had cooled down perfectly and firmed up before you baked it?
I often serve grilled polenta with steamed spinach or other greens and a spicy mushroom tomato sauce, the red-yellow-green colors look so beautiful on a plate too.
Oh no, we've had no problems at all with our new house. The procedure was just that everything is being pre-made on a factory, rather than built on the ground, and yesterday was the grand day when all these factory-made parts were delivered on the ground and set up at an amazing speed - within three hours or so, all the outer walls were standing complete with windows and doors. It's almost unbearable to think that we have to wait another four months before we can move in while they lay the floors, set up the kitchen etc. etc.
Søren
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Silvia
Silvia
147 posts
Oct 18, 2007
7:51 PM
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Soren,
Now that you mention it, maybe I didn't leave it in the refrigerator long enough. It was maybe three hours or so. It felt cold and it was firm enough for me to cut it up into squares (instead of the rounds), but now that I think about it, maybe it would be better refrigerated overnight.
Good luck with your new house!
Peace~
Silvia
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Debbie
1393 posts
Oct 19, 2007
7:47 AM
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Soren,
Your house looks great! Wow it's really fast, the progress!
Your polenta looks good too! I haven't been cooking western food lately but Indonesian dishes. I didn't take pictures though.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Brenda W.
190 posts
Oct 20, 2007
5:58 AM
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Søren,
It looks like your house is in a very beautiful area!! Such an exciting time, seeing your house set up right from the beginning. Around here (North Carolina) there are also alot of folks building the same way as you (the structure of the house being pre-built at a factory). It is very hilly and mountainous around here, and last week coming home from work, I got in the slowest, longest line of cars going up the 8 mile twisty road that our subdivision turns off of, and when I finally saw what was at the front, I saw it was one of these house sections being driven up this road. I was glad I wasn't the driver of the huge, wide load trying to make it up this narrow, twisty road!!
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