Happy Polenta's Day

Obviously on St. Paddy’s day had to much craic, and I was dying all day yesterday, but I am sure I had lot of fun ;) Town was crazy so were we! Anyway today once a gain I did no college work, but I did produce a 3 courses dinner based on polenta! Cause my friends came of over and she has a gluten allergy so I decided to make a monothematic dinner … Although was quite full on we did manage to eat all plus all the cake in !!

Oh good news!!Our lovely guest “Big G” finally left, so we did spend half of the dinner gossiping about him...could not help it! I really despite cheap people, that think that are funny and obviously they are far far of from being and talks about boobs all day long!! No my style! But we did not only chitchat about, but we were trying to remember part of Saturday night, at least I was, but clearly I did not succeed! 

We also took a look at this article, now there is some crazy street food in the world!?

Polenta with tomatoes and mozzarella a sort of pizza

Shopping List

200 gr. of Polenta (if you live in Dublin Corn Semolina in the Polish shop on Moore street, e.1.75 for 800 gr. very good value)

100 ml. of passata

15 small cerry tomatoes 

1/4 of a teaspoon of sugar 

 1/2 red onion

1 clove of garlic 

25 gr. of butter

50 gr. of parmesan cheese

50 gr. of mozzarella

Salt and oregano t.t    

Let’s get on with this

1. Bring 800 ml. of water and the salt to boil in a saucepan
2. Stirring constantly, add in the polenta until the polenta thickens, about 5 minutes
3. Remove from heat and stir in the Parmesan and butter
4. In a small frying pan, slightly fry the onion add the garlic add the passata and the cherry tomatoes (cut them in an half first) add the salt and then let it cook for 10/15 minutes (the more the major) at low temperature then add the fresh or dry oregano
5. Then just add the sauce to the polenta or layer it up in a large ramekin or a tray, personally  I did the following  a layer of polenta, sauce, mozzarella, polenta ,sauce mozzarella (but whatever you prefer)
6. Then if you want put it into the oven for 10-15 minutes until the mozzarella melts

One polenta down 3 to go!

Polenta with sundried tomatoes feta and olives

Shopping List

200 gr. of Polenta

2 medium fresh tomatoes

25 gr. of butter

50 gr. of parmesan cheese

50 gr. of feta cheese

5 sundried tomatoes

10 black olives

Salt t.t 

Let’s get on with this

1. Bring 800 ml. of water and the salt to boil in a saucepan
2. Stirring constantly, add in the polenta until the polenta thickens, about 5 minutes
3. Remove from heat and stir in the Parmesan and butter
4. Then just make layers, polenta, olives, sundried tomatoes, feta cheese, polenta and repeat the process and always add a bit of extra virgin olive oil   

Two polenta down 2 to go!

Polenta with shallots, cheese and mushroom and truffle oil

Shopping List

300 gr. of Polenta

100 gr. of mushrooms

  60 gr. of shallots

25 gr. of butter

50 gr. of parmesan cheese

100 gr. of grated parmesan

Salt  & Rosemary t.t

Let’s get on with this

1. Bring 800 ml. of water and the salt to boil in a saucepan
2. Stirring constantly, add in the polenta until the polenta thickens, about 5 minutes
3. Remove from heat and stir in the Parmesan and butter
4. Place the polenta in a tray and top it up with the shallots, mushroom, rosemary
5. Put the polenta in the oven for about 20 minutes at 180° degree and few minutes before add the cheese

Now onto the sweet on

Polenta cake with forest fruits

Shopping List

100 gr. of Polenta

250 gr. of all purpose flour

    2 eggs

300 gr. of low fat yogurt

6 tablespoons of olive oil (sunflower)

3 tablespoon of agave nectar or 5 tablespoon of sugar

100 gr. of mixed red fruits

5 ml of Vodka

Let’s get on with this

1. Mix the two flour
2. Add the eggs, yogurt, olive oil, sugar or nectar and mix until smooth
3. Cook the fruits with the vodka and sugar or if you are lazy just use the microwave
4. Add the fruits to the flour mix and place it into a tray
5. Cook for 30 minutes at 180°