RECIPES:

Karen Christensen's Polenta with Kale

Polenta is 3 cups of water and 1 teaspoon salt, brought to a rolling boil, and 1 cup of cornmeal whisked in.

I really like the rough meal though today I have fine (Bob's Red Mill).

Heat to low, simmer stirring every 5 minutes or so, to about 30 minutes. Then I throw in a blob of butter. Things like cheese happen later. It's like rice, you can do a lot with it. But I really like to taste my food ingredients so I keep it simple. I had originally thought of polenta cakes with the kale, but (1) I'm hungry and (2) baby kale cooked down to nothing so I just draped some sauteed kale over the polenta and scraped a little parmigiana on it. Comfort food!

Andrea Stone added - That's about how I make it to have with eggs in the morning.

Karen Christensen yep, but with a couple cups of fresh-off-the-cob sweet corn mixed in -- and plans for some with an egg for breakfast.

S K-M - I use non GMO polenta & like it gritty sometimes and sometimes finer. I often put roasted shitaki mushrooms on top and then a marinara sauce. dab of butter.

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Frey Johnsson's Roasted Tomatoes and Polenta.

NH Tomatoes from Linda Butterworth.

Home made polenta.

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Susan Marsicano's Zucchini with Tomatoes and Corn.

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Alessia Piccinini's Eggplant chips (Melanzane al forno)

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Andrea Stone's home-made polenta.

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Recipe from Luisa Ghetti - Torcetti al vin santo

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Jackie Dering's Peach Blueberry cake.

INGREDIENTS

. For pastry
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 teaspoon vanilla

. For filling
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon quick-cooking tapioca
• 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
• 1 cup blueberries (1/2 pint)
• 1 tablespoon fresh lemon juice
• Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder

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