Saturday, October 22, 2011
Here's the detailed scoop:
Savory Polenta Scones
1 cup freshly cooked polenta (cooled)
1 cup flour
1 teaspoon baking powder
1/2 cup butter
Mix all that together and press into the bottom of a spring-form pan. Bake at 350 until the bottom and edges are golden brown (about 45 min).
While the scones are backing wrap up a sweet potato or two in foil and bake until soft.
While those are in the oven. Chop 1/2 red onion and 3 cloves garlic. Saute until translucent, I used coconut oil for the first time and it was good. Didn't have to stir the onions as much as when I use butter. While the onions are doing their thing slice up a zucchini and a summer squash. Add them to the onions and cook until tender.
In another small sauce pan melt 1 tablespoon butter and let brown. Add to this 5 largely chopped mushrooms and a chopped clove of garlic. Saute mushrooms until brown. Then pour in some cream. ( I have no idea how much- so whatever looks yummy) then add the oregano. Simmer until a bit reduced and then add the goat cheese. Let's say about 5 tablespoons. or a 5th of a large log. It is amazing to me that Colin and I don't way 300 pounds each.
Then peel the potatoes and slice. Cut the polenta into triangles and pile all the other stuff on top.
Yum- but I will won't do this again as it created way to many dishes for only two people. Might be worth it for four or more. If making for four or more up all those ingredients. I like the meals that use only one pan.
Posted by Brittany from Kitchen Come Undone at 12:38 PM