Polenta is the Italian answer to grits. And as a Southerner, I've never seen a grit that I didn't like. Polenta is a great way to make vegetarian dishes upscale with a few good ingredients. I first became a fan of the ingredient last year when I made this mushroom ragout with creamy polenta. This is a lighter, healthier lasagna; it's not loaded with cream sauces and pasta. It's a little time consuming to make, so pour yourself a glass of biodynamic wine and take your time with this one.
This is a great recipe to feed a crowd. Just add a nice seasonal salad and maybe a freshly baked baguette and you're good to go. It's really hearty so it will please both the meat eaters and the vegetarians at Easter brunch. I got this recipe from Vegetarian Times. I left out the mushrooms because I couldn't find them locally but they would be a good touch if you have them.
|4 cups water|
|1 1/4 cups||polenta or cornmeal|
|1/4 tsp||chopped fresh rosemary|
|Salt and freshly ground black pepper to taste|
|1 cup||diced onion|
|2 cloves||garlic, minced|
|2 tbsp||minced fresh oregano|
|1/2 cup||cooked beans|
|4 oz||grated mozzarella|
|3 cups||marinara sauce|
|1/4 cup||grated Parmesan cheese|
Recipe adapted from Vegetarian Times.
Blackened Mahi Mahi with Mango Salsa from Hunt's features blackened grilled fish, served with a mango and tomato salsa. Jonathan of Vero Beach, Fla. won 4th place in the Hunt's 'Best Meals. Best Moments. Recipe Contest' 2009 for his Blackened Mahi Mahi recipe.
In Baked Stuffed Ravioli from Hunt's, meatballs and cheese ravioli in a rich tomato sauce under a layer of creamy mozzarella cheese. It makes a great weeknight meal that the whole family will enjoy.