Polenta with summer vegetables

Polenta with summer vegetables

An unexpected favorite with friends when I cooked it for the dinner party in the back yard of our Bulgarian abode to celebrate the end of the school year. 

For the polenta

2 cups water

2 tsps salt

about 1 cup fine cornmeal (kachamak in Bulgarian)

1 tablespoon butter

 

For the vegetables

1 large onion chopped
2 cloves garlic
2 small zucchini
4 mushrooms
(other seasonal vegetables, like eggplant)
4 juicy tomatoes, peeled and chopped
4 tablespoons extra virgin olive oil
salt, pepper and cumin powder to taste
parsley
a pinch of sugar (to counter the acidity of the tomatoes)

In a medium size pot bring the water to a boil. Add the salt and slowly pour in the cornmeal a few tablespoons at a time, stirring constantly and vigorously because the cornmeal will thicken very quickly. You may not have to use the whole amount of cornmeal.  Stop adding the cornmeal when it is thick enough to stay on the spoon.  Be careful because it will start bubbling very quickly and you may get your hand burned.  Remove from the heat cover and let stand for a few minutes.  Add fresh butter and stir thoroughly.  Place wax paper in a bread mold and pour in the polenta, spreading it evenly with a spatula. Cover and let cool until it sets. Do not refrigerate.

Now for the vegetables.  Sauté the onion in the olive oil. Add the garlic and cook for 1 minute.  Add the zucchini and cook for 2 minutes, add the mushrooms (and eggplant) and cook for 2 minutes. Add the tomatoes and spices / herbs and cook covered until the vegetables are soft.

TO SERVE:  Turn the polenta out on a platter and remove the wax paper.  Pour the vegetables around it and some on top.  Cut the polenta into slices like bread.