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Chili Verde and Ratatouille


Ratatouille, Polenta, Summercrisp Salad


  • Unwrap the polenta and cut each piece into 6-8 smaller pieces. pat them dry.

  • Heat a generous portion of oil or butter or both in a non stick or well seasoned sauté pan - enough to just cover the pan bottom. Heat over medium high. When hot, add the pieces of polenta. Start with the 'skin' side down first. Work in batches and do not over crowd the pan. Pan fry them 3-4 minutes per side to brown and crisped. Manage the heat and oil to keep them frying nicely. Transfer to paper towels, then serving plates.

  • Heat a little olive oil ( yes, olive - you'll not often find me calling for this here; this is the exception that proves the rule) in a sauté pan over medium. Do not allow it to become very hot and /or smoke. When hot, very gently add the ratatouille. Toss the ingredients together and allow the dish to simmer over medium 2-3 minutes to become hot and for all the ingredients to marry. Season with S and P and serve over the polenta pieces.

  • Dress the salad.


Chili Verde, Yeasted Corn Bread, Cucumber Salad


  • Heat the chili on the stovetop ( or microwave ).

  • Warm the corn bread in a over OR Cut into thick slabs and toast in a pan with too much butter. So good.

  • Serve the cucumber salad chilled.

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