Add the polenta, and use a rubber spatula and/or wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Remove from heat, and let cool until handleable. Goes well with most meats. In a bowl, mix the cornmeal, salt & cold water together, When the water is boiling, whisk the cornmeal mixture into the water, Lower the stove temperature to low & cook the cornmeal for 10 minutes, STIR OFTEN SO THE CORNMEAL DOES NOT BURN & STICK TOO MUCH TO THE POT, When it is cooked, remove from heat & let the corn meal cool until you can handle it…it has to go into a pie plate… I did not let it cool too completely & did not handle it with my hands when forming into a crust. See more ideas about recipes, food, ethnic recipes. Here is the recipe… POLENTA PIE… MOOSEWOOD COOKBOOK..By Mollie Katzen, olive oil for brushing on the crust before baking. From Moosewood itself she suggests that the polenta pie recipe (featured here) is a good place to start and that mastering a few basic dishes is an importance confidence builder. This recipe calls for a simple polenta crust topped with cheese and sauteed vegetables, but I … Combine cornmeal, salt, and cold water in a small bowl. Change ), You are commenting using your Twitter account. I just looked on the internet & there are recipes for Mamaliga, but my grandfather didn’t use one. With a table knife, cut the cooled polenta into … Change ). Oct 24, 2011 - Explore Alli Killion's board "Favorite Moosewood Recipes", followed by 207 people on Pinterest. https://moosewoodcooks.com/2014/01/mexican-polenta-stuffed-peppers Brush the surface with olive oil, and bake uncovered for 45 minutes. 2 Roma tomatoes…slice the tomatoes … if you don’t; have or like Roma tomatoes, use any tomato you like..you could use 1 big field tomato, You will need a pie plate.. grease with non-stick cooking spray, Make the filling while the crust is cooking. I think this would be very easy to adapt to your own taste…change the type of sautéed vegetable if you like.. add more cheese…or make it as it is! I just make the cornmeal without a recipe as well, but you can use the instructions on the back of the package. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Polenta pie was one of my favorites from Luncheonette. Polenta Pie Potato Latkes Savory Vegetable Cheesecake Scattered Sushi Rice Salad Szechwan Tofu Triangles in Triple Pepper Sauce Spinach-Ricotta Sweet and Sour Tofu Tempeh Hash with Mushrooms and Spinach Zuccanoes Zucchini-Crusted Pizza. The recipe is a slight adaptation from the Moosewood Cookbook (a classic 1970’s vegetarian cookbook from a restaurant collective in Ithaca, New York). Sorry, your blog cannot share posts by email. Sprinkle half the cheese onto the bottom of the baked crust (OK if the crust is still hot), and add the tomato slices. Oil a 10-inch pie pan. In a large bowl, whisk the egg until foamy and then whisk in the milk. Add the bell pepper, mushroom,s and zucchini, and saute utnil everything is tender, but not too soft. 1 tsp basil or some fresh basil… I forgot to measure what I used!!! Broil until brown (about 5 minutes) and serve hot. Add the onion & cook it until soft.. mine browned some.. Add the red pepper, mushrooms & zucchini & cool until the vegetables are soft & everything is cooked to your liking… Stir often, Mix well & cook a bit longer so the spices mix well with the vegetables, There is no salt added to this & I thought it might need it… it was fine without but you could add salt now if you want to, Take the cooked crust & evenly put half of the shredded mozzarella cheese in the bottom, Next, put the sliced tomatoes all over the bottom.. on top of the cheese, Top the vegetables with the remaining shredded mozzarella cheese. Grains. Spread polenta mixture evenly in prepared pan. Turn up the oven to broiling temperature. It’s super delicious hot or cold. a thick baked cornmeal crust…some grated mozzarella cheese .. sliced tomatoes…a pile of sautéed vegetables… more mozzarella cheese… then broiled shortly until brown… this was DELICIOUS!! A thick cornmeal crust is right up my alley since I love cornmeal. Refrigerate for at least 30 minutes. Bake 20 to 25 minutes or until edges begin to brown. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top. Since wheat doesn’t agree with me, this is my version of pizza. There are no rules!) This particular recipe, I had want to make years ago but didn’t. See more ideas about recipes, cookbook, cookbook recipes. Oil a 10-inch pie pan. ( Log Out /  The recipe is a slight adaptation from the Moosewood Cookbook (a classic 1970’s vegetarian cookbook from a restaurant collective in Ithaca, New York). Gradually whisk in the cornmeal. Add 2 teaspoons of salt. Enter your email address to follow this blog and receive notifications of new posts by email. Since wheat doesn’t agree with me, this is my version of pizza. Bake the cornmeal crust for 45 minutes. Add the onion and cook for about 5 minutes, until … I pulled it out & sat & read through it the other day. Mar 9, 2017 - Explore Tia Partridge's board "Mollie Katzen Recipes" on Pinterest. tradition I guess… why change something so basic & delicious…. Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter. Golden Rice Pie with Spinach Filling Thank you, Moosewood and Molly Katzen! Thank you, Moosewood and Molly Katzen! Taste it for salt. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. See more ideas about recipes, cookbook recipes, vegetarian recipes. Pre-heat oven to 375 degrees. Preheat the oven to 375° and oil a baking sheet. We usually have some frozen mixed vegetables with it on the side…. Mexican Polenta-Stuffed Peppers (1/20/2014) Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) Nachos Grandes (7/13/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad (8/28/2012) Polenta pie was one of my favorites from Luncheonette. Spread evenly with rubber spatula. Pour polenta into an oiled 10 inch pie pan. Since wheat doesn’t agree with me, this is my version of pizza. Time-wise… the crust bakes for 45 minutes, but during that time you make the filling so it all works out! Heat the oil in a large skillet over medium heat. The recipe is a slight adaptation from the Moosewood Cookbook (a classic 1970’s vegetarian cookbook from a restaurant collective in Ithaca, New York). Stir in the garlic, herbs, and some black pepper, and sauté just a few minutes more. stir in garlic and herbs and saute a few min more. Make cornmeal into thick crust and brush surface with olive oil and bake uncovered for 45 min. https://www.thekitchn.com/recipe-polenta-crust-pizza-249792 Roll out the remaining dough about 1/4 inch thick (Thicker than normal While the crust bakes, heat 1 tablespoon olive oil in a medium-sized skillet. Bring 6 cups of water to a boil in a heavy large saucepan. Moosewood Cookbook: Polenta Pie. Add onion and saute 5 -8 min til soften. Polenta pie was one of my favorites from Luncheonette. will thicken as it cools. Other cookbooks by this author. Frogcake on August 28, 2018 ... A compilation of recipes from the Moosewood Restaurant with vegetarian and ethnic emphasis. It will get very thick. Place the bread crumbs in a separate shallow bowl. Take the cooked crust & evenly put half of the shredded mozzarella cheese in the bottom Next, put the sliced tomatoes all over the bottom.. on top of the cheese Now, add all of the sautéed vegetables Top the vegetables with the remaining shredded mozzarella cheese Place the pie … Cut the cooled polenta into wedges. Sprinkle on tomato and remaining Parmesan. Brush the surface with olive oil, and bake uncovered for 45 minutes. Despite what nutritionists, diet specialists or hard core gluten-free groupies say I cannot seem to shake my love for pizza! Nov 16, 2015 - Explore Chrissy McGinley Malson's board "Moosewood", followed by 310 people on Pinterest. Thank you, Moosewood and Molly Katzen! Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes. It’s super delicious hot or cold. Coat the polenta with a little olive oil, then bake on the middle rack of the oven for 45 minutes. When the cornmeal has cooled, appoint out into the prepared pie plate & spread it evenly over the bottom & up the sides of the pie plate, This crust is thick & delicious! Photos and a short recap after the jump. Total Fat: 2.6 g. Cholesterol: 0.0 mg. The recipe is a slight adaptation from the Moosewood Cookbook (a classic 1970’s vegetarian cookbook from a restaurant collective in Ithaca, New York). Place the bread crumbs in a separate shallow bowl. Place the pie under the broiler & broil until this is brown… it took about 6 minutes but watch it!! ( Log Out /  Polenta and spicy vegetables from Moosewood Cookbook Moosewood Cookbook by Mollie Katzen. Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! I belong to a group on Facebook called Tasting Table Cookbook Club & this month the cookbook to try is MOOSEWOOD COOKBOOK by Mollie Katzen, This cookbook is from 1992. See more ideas about recipes, food, cookbook recipes. Turn up stove to broiler. Reduce the heat to low and cook until the mixture … I think I bought it than, it was new & exciting… recipes that always worked & people really liked…except one I made for some friends ( but that is a long story). I felt a recipe from The Moosewood Cookbook was in order for dinner tonight, and I chose Polenta Pie. RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. When it is finished baking, remove from the oven & set aside until ready to fill it, Prepare the vegetables…thinly slice the onion, red pepper, mushrooms & zucchini. Have the boiling water on the stove in a saucepan, and add the... Preheat the oven to 375°F. I cut this in quarters to serve… eat while it is hot….we didnt’t but it was still good. Since wheat doesn’t agree with me, this is my version of pizza. Cook 15-20 minutes over low heat, stirring frequently. Polenta pie was one of my favorites from Luncheonette. Combine cornmeal, salt, and cold water in a small bowl. ( Log Out /  Preheat the oven to 375. (Use your own judgment. The polenta will thicken as it cools. In large bowl, whisk egg until foamy and then whisk in the milk. The polenta. Here are some more delicious things to make! Amount Per Serving. Oil a 10-inch pie pan. After all of that prep you would not want to burn this!!! Change ), You are commenting using your Facebook account. Calories: 169.7. There are so many fantastic recipes in it. Getting back to the recipe…. I usually serve with chicken or fish. Sodium: 252.2 mg. Total Carbs: 33.2 g. Dietary Fiber: 6.1 g. Protein: 6.9 g. View full nutritional breakdown of Mushroom Polenta Pie (Moosewood) calories by ingredient. Add bell pepper, mushroom and saute till tender. You will need a skillet to make the vegetables big enough to accommodate all the mushrooms! It’s super delicious hot or cold. Full ingredient & nutrition information of the Mushroom Polenta Pie, Moosewood (Spinach Version) Calories (no ratings) LittleLeta's Basic Creamy Polenta w/tomatoes & spinach. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Top mushroom polenta recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. While the crust bakes, heat 1 tablesoon olive oil in a medium-sized skillet. While the polenta crust is in the oven, prepare the vegetable filling. Anyway, I put this book away & it has sat on the shelf for years. preheat oven to 375 and oil 10" pie pan. Post was not sent - check your email addresses! It’s super delicious hot or cold. Cook about 10 minutes over low heat, stirring frequently, It will get very thick. Recipes that I use from other sources… peanut sauce, tahini, soups, etc… I am going to revisit this book more often, so be prepared to see more recipes from it! Preheat the oven to 375°F. Aug 21, 2016 - Favorites from Molly Katzen's "Moosewood Cookbook" and the sequel "Enchanted Broccoli Forest". ... Crunchy-top peach pie. I did not use as much garlic as the recipe called for, I used more mushrooms but basically I followed the recipe. Change ), You are commenting using your Google account. ( Log Out /  Photos and a short recap after the jump. Add the onion, and sauté for 5 to 8 minutes, or until it begins to soften. Thank you, Moosewood and Molly Katzen! Meanwhile, heat 1T olive oil in skillet. My grandfather used to eat Mamaliga… cornmeal cooked on the stove, some put onto a plate…spread with butter while it was warm so the butter melted into little pools in the dips of cornmeal… topped with cottage cheese, than salt & pepper…well, I can assure you this is delicious. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year. 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