Crispy Baked Polenta with Sun Dried Tomato Pesto

Crispy Baked Polenta with Sun Dried Tomato Pesto | ourfourforks.com

It’s weird – I love cornbread, corn muffins, corn tortillas, corn bread stuffing, but I’ve never been into polenta. It’s not that I disliked it – I just didn’t have the urge to make it, order it or eat it. But my polenta perspective shifted recently when I ordered short ribs and polenta at friend’s birthday dinner and liked the polenta as much as the beef. This week, I saw a recipe for smoked porter-braised beef short ribs with polenta in Food and Wine (via the women at Food52) and made it immediately (with gluten free beer). And it was as good as it looks.

 

As a new polenta fan, I ventured into my cookbook library to find some polenta recipes I had previously skimmed over. Moosewood Restaurant New Classics, an old favorite, inspired me to bake and “bread” the polenta after letting it set, which is what I’ve done here. Crispy baked polenta with sun dried tomato pesto it full of flavor, texture and seasonality. It’s warm and comforting, but the little pop of basil gives a nod to warmer months to come.

 

Crispy Baked Polenta with Sun Dried Tomato Pesto | ourfourforks.com

Read More »

Acorn Squash With Gluten Free Cornbread Stuffing

Acorn Squash with Gluten Free Cornbread Stuffing | ourfourforks.com

The year my mom made wild rice stuffing instead of her traditional stuffing (the recipe for which is written on torn pieces of paper and impossible to recreate) the family was up in arms. She agreed to never stray from her bacon-sausage-liver-butter classic again, but her jump outside the box made me realize that stuffing doesn’t have to be paired with turkey on Thanksgiving. Her wild rice stuffing was great – and, though not rich enough for our holiday standards, would be perfect stuffed into peppers, sweet potato or just as a side.

 

This gluten free cornbread stuffing is savory and satisfying; healthy enough for those days where you want some Thanksgiving flavor without such heaviness. Here, I used it to stuff acorn squash, but I’ve also baked it in a pie pan and served it as a side. The key to this stuffing is the cornbread; it needs to be dried out in the oven so that it doesn’t completely fall apart in the stuffing. I also wouldn’t recommend cornbread that is too sweet – slightly sweet is ok (to get the sweet-savory thing happening), but some recipes use too much sugar for a stuffing recipe.

 

Acorn Squash with Gluten Free Cornbread Stuffing | ourfourforks.com

Read More »

Collard Wraps with Mushrooms & Wild Rice

Collard Wraps with Mushrooms & Wild Rice

Traveling – even if for a few days – usually sets me off nutritionally speaking. And I’m ok with that. Sometimes, you need to try local beer, stop for late night gas station chocolate or eat ski lodge fries. Josh and I came back this weekend from perfect ski conditions in Killington, Vermont, exhausted and ready to go up again. I also came back wanting to eat a bit lighter and cleaner this week.

 

One of the challenges of a cold winter is making food that is both comforting and good for you. When Josh and I travelled to Ireland last year, we came across Cornucopia restaurant on a cold and blustery Dublin day. It’s whole-food, vegetarian fare was exactly what I needed; complex, warm, and nutrient dense. These collard wraps with mushrooms and wild rice are inspired by a recipe from the restaurant’s cookbook.

 

Collard-Wrap-Wraps-ourfourforks.com

Read More »