I’m really not so sure I didn’t want a cupcake
I’m really not so sure I didn’t want a cupcake
Some selected birthday shots of the girl: Lucy XXXXIV.
Box 1
Box 1
A week before her birthday, we realized that all Lucy really wants is a big empty diaper box.
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Polenta with Smoky Eggplant Ragout
I’ve been meatless since the start of 2008. No real reason, and I don’t expect to keep it up for the long term, but it’s been nice for a change. And it’s caused me to seek out some new vegetarian entrees, as my repertoire is really quite limited. Tonight I tried a polenta recipe which was supposed to be made with mushrooms, but I adapted for eggplant to suit G’s tastes. I also subbed a tube of polenta rather than making it from scratch- it was all I had. It was pretty darn good, if I do say so, although it could probably use some tinkering. G suggested more cheese next time. That’s never a bad idea!
Polenta with Smoky Eggplant Ragout
Adapted from a recipe on cookinglight.com
Ingredients
1 tube of prepared polenta
Ragout:
1 tablespoon olive oil
1 cup chopped onion
1 medium eggplant, cut into 1/2”cubes
1/4 teaspoon salt
1/4 cup Ctes du Rhne or other fruity red wine
1 tablespoon chopped drained canned chipotle chiles in adobo sauce
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 (14-ounce) can whole tomatoes, drained and chopped
1 cups (4 ounces) crumbled queso fresco cheese
1 tablespoon chopped fresh cilantro
Preparation
Preheat oven to 350.
To prepare ragout, heat oil in a large Dutch oven over medium-high heat. Add onion, and saut 5 minutes or until tender. Add eggplant and salt; cook 10 minutes, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally.
Slice polenta into 1/2” thick slices and arrange in the bottom of an 8” x 8” casserole dish. Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350 for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.
Serves 4.
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