Broiled Polenta with Balsamic Vegetables and Chicken Tomato Sauce

If you have leftover chicken, especially grilled chicken, this would be a great way to use it. Otherwise, if cooking chicken just for this purpose seems like too much bother, skip it or throw in some chickpeas instead.

To do this properly, prepare the polenta ahead of time so it has time to chill and solidify in the refrigerator. If you don't plan that far ahead, though, you can serve it soft in bowls and spoon the topping over it for an equally delicious result. I usually make polenta in my rice cooker now - no fuss, no stirring, no getting burned by spattering polenta - but I've given stovetop instructions below.

Polenta
4 1/2 cups water
1 cup coarse cornmeal
1/2 cup quinoa (or another 1/2 cup cornmeal)
1 1/2 tsp salt

Topping
Olive oil
1 medium onion, sliced lengthwide
1 medium summer squash, diced
1 cup sliced shiitake mushrooms
3-4 cups diced cooked chicken
3 cups tomato sauce
Salt and pepper to taste
Crumbled feta for topping

Prepare the polenta: Bring the water to a boil. Whisk in the cornmeal, then add the quinoa and salt. Return to a boil, then reduce heat to low and simmer, stirring frequently, until it reaches the desired consistency (it should be quite thick). Oil a 9x13-inch pan and spread the polenta into it in an even layer. Cover with plastic wrap and let cool. Refrigerate when no longer hot.

When you are ready to prepare the meal, slice the polenta into squares. Spread them on a baking sheet and broil for 5-10 minutes, until crispy on the outside and beginning to brown.

Prepare the vegetables: Heat a little olive oil in a large skillet. Add the onion, squash, and shiitakes and saute until tender, about 5 minutes.

Prepare the sauce: Combine the chicken and tomato sauce in a saucepan and heat through.

To serve the dish, place squares of broiled polenta on plates. Top with a spoonful of vegetables followed by a spoonful of sauce (alternatively, stir the vegetables into the sauce). Top with crumbled feta at the table.

Serves 4-6.

Roasted Tomatoes and Peaches Over Polenta

Peaches and tomatoes share the same season, and they go well together in several contexts, a balance and counterpoint of tangy and sweet. Here they are combined with sweet roasted red onion over polenta, with a sprinkling of feta, fresh basil, and pine nuts to top it all off. Feel free to throw a fried egg on top if you like.

5-6 cups chopped fresh paste tomatoes, seeded and cored
2-3 medium peaches, sliced into slender wedges
1 medium red onion, sliced lengthwise
Olive oil
Salt and pepper
1 1/2 cups coarse cornmeal
4 cups water
1 1/2 tsp salt
1 cup crumbled feta for topping
1 cup chopped fresh basil for topping
1/2  cup lightly toasted pine nuts for topping

Preheat the oven to 425 degrees. Combine the tomatoes, peaches, and red onion in a 9x13-inch baking pan. Drizzle with good quality olive oil and sprinkle with salt and pepper, then toss to coat. Roast for 45-60 minutes, stirring once or twice (the longer you roast them, the more liquid will cook off).

While the tomatoes and peaches roast, prepare the polenta. I have taken to making mine in my rice cooker, but to make it on the stovetop, bring the 4 cups of water to a boil in a medium saucepan. Whisk in the cornmeal and stir in the salt. Reduce heat and simmer until thickened to desired consistency.

Serve polenta in bowls, topped generously with the tomato and peach mixture. Add feta, basil, and pine nuts at the table.

Serves 4-6.

Polenta with Spinach, Blue Cheese, and Egg

That's right, Put An Egg On It! I often mix some quinoa into my polenta for an extra nutritional boost, but it's optional. Here that mixture is topped with tomato sauce and fresh spinach, blue cheese, and spring eggs from the farmer's market. I've done pizza topped with eggs, but this was the first time I tried it with polenta and I have to say I was quite pleased with the result.

1 cup polenta (coarse corn meal)
1/2 cup quinoa
1 1/2 tsp salt
4 1/2 cups water
Olive oil
6-8 cloves garlic, minced
2 medium onions, diced
1/4 lb spinach (or up to 1/2 lb if you want lots of it)
Salt and pepper to taste
1 cup tomato sauce
4 ounces crumbled blue cheese
6 eggs

Preheat the oven to 450 degrees.

Combine the polenta and quinoa in a large saucepan with the water and salt. Bring to a boil, then reduce heat and simmer until the water is all absorbed and the polenta is nice and thick. Be careful not to burn yourself as bubbles pop.

While the polenta cooks, heat a little olive oil in a skillet. Add the garlic and onions and saute until tender, about 5 minutes. Add the spinach and cook until wilted, about another minute. Add salt and pepper to taste.

When the polenta is ready, grease a 9x13-inch baking pan. Spread the polenta in the pan, then spread the tomato sauce over it. Spread the spinach mixture over the tomato sauce, then sprinkle with blue cheese.

Make 6 shallow hollows in the vegetables and polenta. Crack an egg into each one. Bake the polenta for 10-15 minutes, until the egg whites are set and the yolks are still gooey. (Time may vary depending on the size and shape of your hollows and the size of your eggs.)

Serve hot. Serves 6.

Sauteed Summer Veggies and Olives Over Polenta

Instead of the usual basil with eggplant, peppers, tomatoes, and summer squash, I took it in a different kind of Mediterranean direction with olives and feta. The veggies are served in a pile over a bowl of soft polenta and topped with feta and, optionally, pine nuts.  Delicious! If you like, substitute quinoa for up to half of the cornmeal in the polenta.

Polenta
4 1/2 cups water
1 1/2 cups coarse corn meal/polenta meal
1 1/2 tsp salt

Veggies
Olive oil
1 large eggplant, peeled and thinly sliced
1 large summer squash, sliced into 1-2" strips (or substitute zucchini)
2 medium sweet peppers (ripe), sliced into strips
1 1/2 - 2 cups peeled, seeded, and diced fresh tomatoes
6-8 cloves garlic, minced
3 Tbsp good quality minced olives or olive tapenade (or to taste)
1/2 tsp dried oregano
Salt and pepper to taste
Crumbled feta for topping
Toasted pine nuts for topping (optional)

To make the polenta, bring the water to a boil in a medium saucepan.  Stir in the cornmeal (and quinoa if using) and salt and whisk to prevent lumps.  Reduce heat and simmer, stirring occasionally, until it reaches the desired thickness.

While the polenta cooks, heat a bit of olive oil in a large skillet or Dutch oven.  Add the eggplant and squash and saute over medium heat, stirring frequently, until partially tender.  Add the peppers, garlic, and tomatoes, plus a bit more oil if needed, and continue to saute until the vegetables are pleasantly tender. The eggplant should be quite soft.  Stir in the olive or tapenade along with the oregano and salt and pepper to taste.

Serve the veggies in mounds over bowls of soft polenta. Top with feta and pine nuts (if using) at the table.

Serves about 6.

Chipotle Chard Polenta

I bought a big batch of Swiss chard at the farmers market last weekend, can you tell?

3 cups water
1 cup polenta cornmeal
1 tsp salt
Olive oil
1/2 cup garlic scapes
1/2 - 1 cups chopped spring onions
4 cups chopped Swiss chard
1 large chipotle pepper in adobe sauce, seeds removed (or more to taste)
Salt and pepper to taste
1/2 - 3/4 cup tomato sauce
3-4 oz. shredded sharp cheddar

Preheat the oven to 375 degrees.

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat the olive oil in a large skillet.  Ad the scapes and onions and saute until tender, 3-5 minutes.  Add the chard and chipotle and saute until the chard is nicely wilted.  Add salt and pepper to taste.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Spread the tomato sauce over the polenta, then add the chard mixture.  Top with cheddar.

Bake the polenta for about 15 minutes, until the cheese begins to brown. Serve hot.

Serves about 4.

Broiled Polenta with Caramelized Onions and Sweet Peppers

An easy January meal from the pantry and freezer. Sometimes even I get tired of root vegetables in the winter.

4 1/2 cups water
1 tsp salt, plus more to taste
2/3 cup polenta cornmeal
2/3 cup quinoa
Olive oil
2 large onions, chopped
2 medium sweet red peppers, chopped (frozen ok)
1/2 tsp dried basil
Salt and pepper to taste
3/4-1 cup tomato sauce
1/4 cup grated Parmesan (optional)
4-6 oz shredded mozzarella

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal and quinoa. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly, but the addition of quinoa slows it down. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat a little olive oil in a large skillet. Add the onions and saute, stirring occasionally, over medium heat until until they begin to caramelize, about 15 minutes. (If you have the time and inclination, feel free to cook them longer for a deeper, richer caramelization.) Add the peppers, basil, and salt and pepper to taste and saute another 5 minutes. Remove from heat and preheat the broiler.

Oil a 9x13-inch inch baking dish. Spread the cooked polenta in the bottom. Top with the sauce, then the vegetable mixture. Sprinkle with Parmesan, if using, then top with mozzarella.

Broil the polenta for 2-3 minutes, until the cheese begins to brown. Serve hot.

Serves 5-6.

Broiled Polenta with Shiitakes and Red Onions

New England Wild Edibles had HUGE shiitake mushrooms for sale at the farmers market last weekend, meaty and delicious. Their flavor shines through here.

I often like to substitute quinoa for some of the cornmeal when I make polenta, but this is totally optional.

3 cups water
1 tsp salt, plus more to taste
1/2 cup polenta cornmeal
1/2 cup quinoa
Olive oil
1/4 - 1/2 lb shiitake mushrooms, stemmed and sliced
1 large red onion, sliced
3 cloves garlic, minced
Salt and pepper to taste
3-4 oz shredded mozzarella

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal and quinoa. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly, but the addition of quinoa slows it down. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat a little olive oil in a large skillet. Add the shiitakes, onions, and garlic and saute until tender, about 5 minutes. Remove from heat and preheat the broiler.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Top with the sauce, then the mushroom mixture. Top with mozzarella.

Broil the polenta for about 4 minutes, until the cheese begins to brown. Serve hot.

Serves about 4.

Broiled Polenta with Peppers, Leeks, and Feta

Sweet peppers are in full swing in September and early October, the same time that leeks start to come in. Enjoy them here with feta and a bit of oregano. Use frying peppers (the longer, pointier ones) if you can get them; otherwise bells are fine.

3 cups water
1 tsp salt, plus more to taste
1 cup polenta cornmeal
Olive oil
3/4 cup tomato sauce
4 medium leeks, in thin rounds
2 ripe frying peppers, diced
2 tsp dried oregano
Salt and pepper to taste
2-3 oz. crumbled feta
3 oz. shredded mozzarella

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat a little olive oil in a large skillet. Add the leeks and peppers and saute for 5-7 minutes, until tender. Add the oregano, salt and pepper and remove from heat.

Preheat the broiler.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Top with the sauce, then the leek and pepper mixture. Sprinkle with feta, then top with mozzarella.

Broil the polenta for 4-5 minutes, until the cheese begins to brown. Serve hot.

Serves about 4.

Creamy Asparagus Morel Sauce

Last weekend at the farmers market, Paul Lagreze had some morel mushrooms, which I have heard about but never had before. They were pricy by the pound, but they're light and, as a true wild mushroom, they are not that often seen by those of us who don't know where to find them ourselves. As I was buying them, someone asked Paul how to cook them, and he suggested sauteing in butter then making a cream sauce. Here's my take on that recommendation. Mushrooms and asparagus go together like they were made for each other. If you don't have green garlic, substitute ramps or shallots or a clove or two of mature garlic. And if you don't have morels, feel free to substitute any other flavorful mushrooms you can find.

Serve this over pasta or polenta or, if you like, over broiled chicken.

3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 stalk green garlic, minced
1/4 lb morels, diced
1 1/2 lbs asparagus, tough ends snapped off, sliced in rounds
Salt and pepper to taste
3 Tbsp all purpose flour
1 1/2 cups milk (ideally whole)

Melt 1 Tbsp of butter in a large skillet. When it foams, add the garlic and saute for about a minute. Add the morels and saute for another 1-2 minutes, then add the asparagus. Saute for another 3-4 minutes, or until the asparagus is bright green and tender but not too soft. Add salt and pepper to taste. Remove from heat and set aside.

In a large saucepan, melt the remaining 2 Tbsp of butter. Whisk in the flour, stirring constantly as it forms a paste and turns light brown in color. Slowly whisk in the milk, making sure to eliminate any lumps. Heat the milk until it just barely begins to simmer, then reduce the heat to low and cook, stirring frequently, until it thickens enough to coat the back of a spoon (5-10 minutes). Turn off the heat and stir in the vegetables.

Makes enough to serve 4-6 over pasta or polenta.

Variations:
1. Keep the asparagus in whole stalks and steam in separately until tender-crisp. Serve the sauce over the asparagus.
2. Instead of making a roux-based white sauce with milk, just stir cream into the vegetables.

Polenta with Creamy Tomato Sauce, Ramps, and Beef

This is a perfect application for leftover steak or roast beef. If you'd rather start from scratch, you could also use stew beef, but in that case be sure to brown it first and then allow at least an hour for simmering. Use a fairly plain tomato sauce here.

The ramps are really nice here, but in seasons you could substitute green garlic or shallots and some greens.

Polenta
4 1/2 cups water
1 1/2 tsp salt
1 1/2 cups polenta cornmeal

Sauce
1 Tbsp olive oil
10-12 ramps (about 1 bunch), roots sliced off, thinly sliced (green tops too)
3 cups tomato sauce
1/2 - 1 lb cooked steak or roast beef, diced or thinly sliced
1/2 cup cream (optional but really good)
Salt and pepper to taste

If you're using standard polenta, start it cooking before you put the sauce together. If you're using instant you can do it at the end.

Bring the water to a boil in a large saucepan and add the salt, then slowly whisk in the cornmeal. Reduce heat to a simmer and switch to a spoon, stirring to keep the polenta from sticking to the bottom of the pan. Use the pan lid defensively, as bubbling polenta can spit and give a nasty burn. Simmer, stirring frequently, until nice and thick.

To make the sauce, heat the olive oil in a Dutch oven. Add the ramps and saute until the greens wilt. Add the beef and pour in the tomato sauce. Simmer until the polenta is done or you are otherwise happy with it. Turn off the heat and stir in the cream if using. Taste and add salt and pepper as needed.

Spoon the polenta into bowls and top generously with sauce.

Serves about 6.

Creamy Arugula Sauce with Ramps and Bacon

Ramps, bacon, and arugula are a winning combination in many different forms. Here the arugula is pureed (along with the leafy tops of the ramps) and stirred into creamy sauce perfect for topping pasta or polenta. The bits of ramps and bacon add nice little nuggets of flavor as you eat. If you prefer not to use cream, you can make a roux with butter and flour and add milk instead.

10-12 ramps (about 1 bunch)
6-8 strips bacon
1/2 lb arugula, washed
1/2 cup cream
Salt and pepper to taste

Cut the root ends off the ramps (as you would do for leeks or scallions). Rinse well to remove all dirt, and pull off any loose or ragged outer layers. Cut of the leafy tops, chop coarsely, and set aside. Slice the white parts and remaining stems into round about 1/8-inch thick. Set aside, separate from the tops.

Place the bacon in a single layer in a large skillet and fry over medium heat until they reach your desired level of doneness (for this dish, I like them a little short of crispy). Drain on paper towels. Pour off most of the fat from the skillet, then add the slice whites and stems of the ramps. Saute for about 30 seconds, then remove from the pan and set aside. Add the arugula and the ramp tops and saute over high heat, stirring frequently, until wilted.

Puree the cooked arugula and ramp tops in a food processor, then place them in a saucepan over low heat. Add the cream and stir to combine well. Warm through, then turn off the heat. Stir in the sauteed ramps and bacon and add salt and pepper to taste. Thin with water if desired (if you're making pasta, a little pasta cooking water is perfect for this).

Makes enough to serve with 1 lb pasta.

Variation: Add 1/4 cup grated Parmesan to the sauce at the end.

Baked Polenta with Baby Spinach and Feta

Picked up some delicious, fresh, local baby spinach at Green Fields Market a few days ago. I love that we can get local greens all winter long now! Add some local feta to it here and, if you were lucky enough to get some at Winter Fare, polenta from local corn.

If you are using plain, unseasoned tomato sauce, zip it up with a bit of sauteed garlic and onion and a bit of oregano.

3 cups water
1 tsp salt, plus more to taste
1 cup polenta cornmeal
Olive oil
3/4 cup tomato sauce
1/4 lb baby spinach, stemmed and chopped
2-3 oz. crumbled feta
3 oz. shredded mozzarella

Preheat the oven to 375 degrees.

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Top with the sauce, then pile on the chopped spinach. Sprinkle with feta, then top with mozzarella.

Bake the polenta for about 15 minutes, until the cheese begins to brown and the spinach is wilted. Serve hot.

Serves about 4.

Sausage Stew with Chickpeas

This was my first use of Hager Brothers sausage, available at Hager's Farm Market on route 2 in Shelburne. It was good!

I served this over butternut polenta, which was an excellent combination. But you could also eat it straight, perhaps with cornbread on the side.

1 lb sweet Italian sausage, casings removed
1 medium-large onion, chopped
4 cloves garlic, minced
3 cups tomatoes (canned or frozen) and their liquid (thawed if frozen)
2 bell peppers, diced (green or red, frozen is fine)
1 1/2 cup cooked chickpeas
1 tsp dried sage
Salt and pepper to taste

Brown the sausage in a Dutch oven or large pot, breaking it into chunks as it cooks. Pour off most of the fat, then add the garlic and onions and saute with the sausage for 2-3 minutes. Add the tomatoes, peppers, chickpeas, and sage and simmer for 10-30 minutes. Add salt and pepper to taste.

Serves about 4 (4-6 if served with polenta).

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.

Polenta with Feta and Roman Tomato Sauce

Well, Winter Fare was overwhelmingly awesome, as expected. I have no idea how many people came, but it was mobbed. The array of food was outstanding as well. If you ever thought eating locally in winter meant deprivation, this would have been enough to change your mind forever.

Among the (MANY) things we brought home were spinach, feta, and a quart jar of ground tomatoes. I heard that someone was selling polenta meal as well, though I did not see it myself - and we had more than enough at home already anyway. If you are wondering what the Roman part of the sauce is, it's the classic combination of greens, raisins, and balsamic vinegar, which I am told dates back to the Roman Empire.

Polenta
3 cups water
1 tsp salt
1 cup polenta meal
4 oz. crumbled feta
black pepper to taste

Sauce
olive oil
1 large shallot, finely chopped (or substitute 1 small onion)
1 quart crushed or ground tomatoes
1/3 cup raisins
1 1/2 tsp salt
black pepper to taste
6 oz. spinach, stemmed and washed
1-2 Tbsp balsamic vinegar

Start with the polenta. Bring the water to a boil in a medium saucepan (nonstick makes for easy cleanup). Add the salt, then slowly whisk in the polenta meal to avoid making lumps. Lower the heat to a simmer and stir frequently with a spoon until it reaches a pleasing thickness (time will vary with the coarseness of the grind; for instant polenta it will be very quick). Stir in the feta and pepper and mix well. Cover and set aside.

While the polenta cooks, make the sauce. Heat a little olive oil in a large saucepan. Add the shallots and saute over low-medium heat for 8-10 minutes until they just start to caramelize. Add the tomatoes, raisins, salt and pepper and simmer for however much time you have. Then raise the heat and add the spinach, stirring until just wilted. Stir in the balsamic vinegar.

Serve the polenta in bowls, topped generously with the sauce. Sprinkle a little more crumbled feta over the top if desired.

Serves about 4.

Polenta with Spinach, Leeks, and Blue Cheese

This weekend we are leaving for the holidays for two weeks, so my mission this week is to use up all perishable items in the fridge. Last night that meant the rest of the spinach and a lovely bunch of leeks, along with the last of some delicious Roquefort style cheese from Vermont.

olive oil
2-3 leeks
6-8 oz. spinach, stemmed and roughly torn
Salt and pepper to taste
3 cups water
1 tsp salt
1 cup polenta or coarse corn meal
3/4 cup tomato sauce
1-2 oz. crumbled blue cheese
2-3 oz. shedded mozzarella

Heat a little olive oil in a large skillet. Add the leeks and saute until tender, about 3-4 minutes. Add the spinach, in batches if necessary, and saute until tender. Add salt and pepper to taste. Remove from heat.

While you cook the veggies, bring the water to a boil in a medium saucepan. Add the salt, then whisk in the polenta and quickly lower the heat to a simmer. Switch to a spoon and continue stirring frequently until it thickens nicely. (I always do this with the lid over the pot to prevent burns from spitting polenta.)

Oil a 10-inch ovenproof skillet or similar pan, then spread the polenta in the bottom in an even layer. Top with the tomato sauce, then spread the leek and spinach mixture over it. Sprinkle with the blue cheese, then the mozzarella. Place under the broiler for 3-4 minutes, until cheese begins to brown.

Serve hot.

Serves 3-4.

Butternut Polenta with Shiitake Tomato Sauce

This is sort of a sneaky squash dish - the flavor is subtle, so children and other suspicious parties might not realize it's there. But it adds a pleasantly sweet note to the polenta here. You could easily serve the polenta on its own as a side dish (Thanksgiving idea?); here I topped it with sauce for a main dish. If you do that, stir in a little grated Parmesan with the squash. (Likewise, the sauce would be be good over pasta, too.) I used butternut squash because the flesh is smooth, but you could substitute another variety of your choice. You could also toss some cooked beans or chicken into the sauce to make it a bit more substantial.

Paul Lagreze of New England Wild Edibles told me that we are rapidly nearing the end of his shiitake season, so if you spot any be sure to snap them up. They won't be back until the spring.

Polenta
3 cups water
1 tsp salt
1 cup polenta cornmeal (or other coarse cornmeal)
1 1/2 - 2 cups cooked butternut squash, well mashed
1/4 tsp dried sage (or more to taste)

Sauce
1 Tbsp olive oil
1 shallot, minced
5-6 cloves garlic, minced
4 oz. shiitakes, thinly sliced
3-4 cups chopped tomatoes (1 28-oz can or frozen equivalent; if using frozen whole tomatoes, thaw and drain first)
1/2 tsp dried sage
Salt and pepper to taste
Grated Parmesan for topping

Make the sauce first, so it can simmer while you cook the polenta. Heat the olive oil in a large saucepan or deep skillet. Add the shallot and garlic and saute over medium-high heat for 2-3 minutes. Add the shiitakes and saute until tender, another 3-5 minutes. Add the tomatoes, sage, and salt and pepper and simmer over low heat.

To make the polenta, bring the water to a boil in a medium saucepan (nonstick makes for easy cleanup). Add the salt, then slowly whisk in the cornmeal. Immediately lower the heat and continue to stir, switching to a spoon. Be careful not to get burned as bubbles pot and spit. Cook until the polenta thickens nicely, then remove from heat and stir in the squash and sage.

Serve in bowls, with a generous helping of sauce over a scoop of polenta. Top with Parmesan at the table.

Serves about 4.

Goat Cheese Polenta

The Pioneer Valley is a land of riches where goat cheese is concerned. So many dairies turning out so much amazing cheese. I think I could eat it every day, if I could afford to! (A few years ago, Donovan and I went to Provence, where some type of goat cheese shows up in some form or another at about every other meal...it was heaven.) Anyway, this polenta with goat cheese is fantastic. Serve as a side dish, or top with veggies, chicken, tomato sauce, etc. as desired.

3 cups water
1 tsp salt
1 cup coarse corn meal
4 oz. goat cheese, diced or crumbled

Bring the water to a boil, then add the salt. Whisk in the polenta and stir rapidly to prevent lumps. Lower the heat and cook until nicely thick (you may want to cover it to prevent thick bubbles from burning you when they pop...I speak from experience). When polenta is done, remove from heat and stir in goat cheese, mixing well until goat cheese is thoroughly distributed.

Serve hot.

Serves about 4.

Polenta with Chard and Feta

Those big bunches of rainbow chard are just too pretty not to buy now and then! And the garlic that is getting pulled now is just about mature, but it is fresh when you get it at the market, rather than dried and cured for storage, as it will be later in the season. The stalk is no longer edible, and the cloves will have to be peeled (the outsides are too tough) even though the skin is not papery yet. Chase Hill Farm is a good source of local feta.

3 cups water
1 tsp salt, plus more to taste
1 cup polenta cornmeal
Olive oil
1 small head fresh garlic (or 4-5 cloves), minced
1 medium onion, chopped
1 bunch chard, coarsely chopped
2-3 oz. crumbled feta
Black pepper to taste
3/4 cup tomato sauce
3 oz. shredded mozzarella

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat a little olive oil in a large skillet. Add the garlic and onion and saute until tender, about 3-4 minutes. Add the chard, in batches if necessary, and cook until wilted. Add freshly ground pepper and salt to taste. Drain off all the excess liquid.

Preheat the broiler while you assemble the dish.

If you were using a cast iron skillet to cook the vegetables, clean it out and dry it. Otherwise, use a comparably sized pan (7x11-inch is good, 8x8 is a little small). Lightly oil your pan, then press the polenta into the bottom of it and smooth it into a relatively uniform layer. Top with the tomato sauce.

Spread the chard mixture over the tomato sauce, sprinkle with feta, then top with mozzarella.

Put the whole thing under the broiler for a few minutes, until the cheese begins to brown. Serve hot.

Serves about 4.