Butternut Polenta with Garlicky Tomato and Kale Sauce

I like to add a little cooked squash to polenta at this time of year, but it's optional. Roasting frozen whole tomatoes is easy and lends a wonderful depth of flavor to the simple sauce; just run tomatoes under warm water to remove skins, then put frozen ones straight into the oven and roast for 30 minutes or so. If you like, you can serve this in bowls with the sauce spooned over the top--or follow the recipe for a broiled version with cheese.

Polenta
3 cups water
1 tsp salt
1 cup coarse cornmeal
1 cup cooked mashed winter squash (butternut is good)

Topping
olive oil
6-7 cloves garlic, minced
3 cups roasted tomatoes
4-5 cups chopped kale
Salt and pepper to taste
3-4 oz. shredded cheddar

To prepare the polenta, bring the 3 cups of water to a boil, add the salt, then slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring occasionally, until the polenta is nice and thick (time will vary depending on the coarseness of your cornmeal and whether you are using "instant" polenta meal). While the polenta cooks, prepare the sauce. Also preheat the broiler.

Heat some olive oil in a large saucepan, then add the garlic and saute for 2-3 minutes. Add the roasted tomatoes and mash them a bit in the pan. If needed, add a bit of their cooking liquid to form a thick sauce. Add the kale and cook, stirring periodically, over medium heat until the kale is tender. Add salt and pepper to taste.

Oil a 10-inch skillet or 8-inch square pan and spread the polenta in an even layer in the bottom of it. Top with the sauce, then sprinkle the cheese over it. Place under the broiler for 2-3 minutes, until the cheese begins to brown nicely. (Alternatively, if you need more time, you can place the assembled dish in the oven at 375 for about 15 minutes.)

Serves about 4.

Black Raspberry Cornmeal Pancakes

We got some black raspberries from Nourse Farms not long ago. I tray froze them, then stashed them in freezer bags for easy use in smoothies and baked goods. In these pancakes they make a great combination with the cornmeal and maple syrup.

1 cup cornmeal
1 cup all purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1 egg, beaten
1 Tbsp molasses
1 1/2 cups milk
1 cup black raspberries (frozen is fine)
Butter or oil for cooking
Maple syrup for topping

Combine the cornmeal, flour, salt, and baking powder in a medium bowl.

In a small bowl, combine the egg, molasses, and milk. Stir the wet ingredients into the dry ingredients, then fold in the black raspberries.

Cook the pancakes over medium heat, flipping when the bubbles start to pop on top. Keep cooked pancakes warm on a covered plate or in a low oven while you cook the remainder.

Serve warm, topped with maple syrup at the table.

Serves about 4.

Pumpkin (or Squash) Corn Muffins

I am down to one last package of pureed winter squash/pumpkin in the freezer, which is good because the warmer the weather gets the less desire I have to eat winter vegetables. My tolerance for them does extend a bit longer in desserts and baked goods, though. And these muffins were delicious! As written, the recipe is not too sweet; if you like sweeter muffins, just add more sugar, honey, or maple syrup.

1 1/4 cups cornmeal (preferably stone ground)
3/4 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp sugar
1/2 tsp salt
2 eggs, beaten
1 cup pureed cooked pumpkin or winter squash
1/3 cup milk
2 Tbsp canola oil

Preheat the oven to 400 degrees. Grease tins for 12 large of 18 medium-sized muffins.

Whisk together the cornmeal, whole wheat pastry flour, baking powder, baking soda, sugar, and salt in a large bowl.

In a small bowl, combine the eggs, squash, milk, and oil. Stir the wet ingredients into the dry ingredients.

Spoon the batter into muffin tins, filling them about two-thirds full.

Bake for 15-20 minutes, until muffins are golden brown and a toothpick inserted into the center of a few muffins comes out clean.

Makes 12-18 muffins.

Blueberry Maple Cornbread

This you must try.

I used Whole Milk Maple yogurt from Sidehill Farm, which you also must try if you live in the Pioneer Valley and have somehow missed it so far. I also used a mix of ground sweet corn and regular cornmeal, which is lovely, but all regular cornmeal is good, too.

Butter for the pan
1 cup cornmeal
1 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup maple yogurt
1/4 cup maple syrup (ideally grade B for best flavor)
3 Tbsp vegetable oil
1 egg, beaten
1 cup frozen blueberries

Preheat the oven to 350 degrees. Butter an 8x8-inch baking pan.

Combine the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt in a medium bowl. Combine the yogurt, maple syrup, oil, and egg in a smallish bowl. Stir the wet ingredients into the dry ingredients, then gently stir in the blueberries. Scrape the batter into the greased pan and smooth out as best you can.

Bake for 20-30 minutes, until golden on top and cooked through in the middle. The end result will be moist.

Serves 5-6.

Variations:
1. Just blueberry: use plain or vanilla yogurt in place of maple yogurt and substitute sugar or honey for the maple syrup.
2. Just maple: leave out the blueberries.

Red, Gold, and Green Cornmeal Pancakes

This weekend we found ourselves overflowing with zucchini. I shredded and froze a bunch of it, but I also made zucchini basil pancakes with several of them (though I substituted parsley for some of the basil as my basil has not fared well with this long string of nights in the 40s). Thinking of savory pancakes reminded me of this recipe, which is full of things now finally in season (like red peppers!).

This is great for brunch or dinner, but I'd think twice about serving it first crack in the morning. Despite the number of jalapeños it's not that spicy--but still.

2 cups fresh corn kernels
3-4 large green jalapeño peppers, seeded and diced
1 medium red bell pepper, diced
4-5 scallions, white and green parts, thinly sliced (or a red onion)
1/2 cup chopped fresh cilantro
1 Tbsp lime juice
1 tsp salt
2 large eggs, beaten
1 1/2 cups milk
1 1/4 cup cornmeal
1/2 cup whole-wheat pastry flour
For topping: Good salsa, sour cream

In a large bowl, mix together the corn, jalapenos, red pepper, scallions, and cilantro. Stir in the lime juice and salt.

In a medium bowl, combine the eggs and milk, then stir in the cornmeal and whole-wheat pastry flour.

Pour the batter mixture over the vegetables and mix well. Let stand 30 minutes at room temperature.

Fry pancakes in a lightly oiled skillet over medium heat, about 2 minutes on each side, until golden brown and cooked through the middle. Keep finished pancakes hot on a covered plate or in a warm oven.

Serve hot, topped with salsa and sour cream.

Serves 3-4.

Double (or Triple) Corn Cornbread

This is adapted from a recipe in Mollie Katzen's Moosewood Cookbook--I love the texture of cornbread made with yogurt. Fresh corn kernels are a marvelous addition at this time of year. I made this as triple corn cornbread by using ground dried sweet corn for the cornmeal in addition to standard cornmeal. I got the dried sweet corn from Crabapple Farm at the Greenfield Farmers Market earlier this season. Not something all that easy to come by, but if you do happen on it at some point, try some. (You can also cook it as you would dried beans--perhaps with dried beans, something I have done with tasty results.)

1 cup cornmeal (sweet, standard, or combination)
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup plain yogurt
2 tsp cider vinegar or white wine vinegar
3 Tbsp sugar or honey
3 Tbsp canola oil
1 cup fresh corn kernels

Preheat the oven to 350 degrees. Butter an 8x8-inch baking pan.

Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.

Combine the yogurt, vinegar, sugar or honey, and canola oil in a small bowl.

Stir the wet ingredients into the dry ingredients until just combined. The batter will be thick and sticky. Stir in the corn kernels.

Spread the batter into the baking pan. Bake for 20-30 minutes, until done in the center and lightly golden on top.

Serves about 4.

Variations: You can add other things along with the fresh corn if you like. Try chopped scallions, a minced chipotle pepper, or a chopped fresh jalapeno.