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Categories:
carrot zucchini onion stalks celery canaille beans tomatoes red potato cornmeal boiling water Italian seasoning salt olive oil
Viewed: 17 - Published at: 8 years agoIngredients
- 1 carrot
- 1 small zucchini
- 1 1 small onion
- 2 stalks celery
- 1 cooked or canned canaille beans , strained
- 2 medium tomatoes
- 1 medium red potato (any potato would work)
- 1 cup cornmeal
- boiling water
- 3 tablespoons italian seasoning
- salt and pepper
- olive oil
Method
- Preheat oven to 425. Oil a large (I used a 12 inch) cast iron skillet or such oven. Chop up all the veggies, except the tomatoes, into smallish, mouth sized chunks and toss into skillet. Add in seasoning and a good few pinches of salt and pepper. Place on medium heat and cook for about 8 minutes, or until the veggies start to release there juices. Now chop up the tomatoes and toss those into the pot along with the beans, in with the veggies. Cook for another 5-10 minutes or until all the veggies are slightly tender.
- In a large jar or bowl, whisk together a pitch or two of salt and pepper to the cornmeal. While continuously whacking, pour the boiling water over the cornmeal. Pour/ spread cornmeal mixture over veggies, then smooth it out to form the crust. Season with salt and lots of pepper and place into oven. Bake for 45-50 minutes or until the polenta is cooked and has turned a nice golden brown. Remove from oven, let cool for a few minute, then serve. Some folks might enjoy some type of parmesan cheese... if you want to give it to them
