Ratatouille and Chili Verde
Meal 1: Ratatouille Over Polenta with Summercrisp Salad
· Heat some oil in a non-stick or well seasoned pan. Unwrap, remove any parchment paper, and gently pat dry the polenta. Cut each piece into 4-6 smaller pieces. When the oil is hot lay the pieces into the hot oil 'skin' side down. Fry over medium-high about 4 minutes to brown the side well. Turn over and brown the other side. Transfer to paper towel to drain, then place on serving plates.
· Heat a couple T per share olive oil gently in a sauté pan. Remove the basil from the top of the jar. Stack the leaves, roll into a little cigar and cut finely crosswise. Reserve. If the leaves have browned due to refrigeration, don't let that bother you. It is normal and will not affect its taste significantly. If you have basil in your garden, consider using that of course. Add the ratatouille to the sauté pan and toss gently to combine. Allow to heat through, add the basil and serve.
· Dress the salad.
Meal 2: Chili Verde w. or w.out Homemade Chorizo Crumbles and Poblano Cornbread
· Heat the chili gently to bring to a simmer.
· Heat too much butter or other fat in a sauté pan. Slice the cornbread into thick slabs ( ~3/4") and fry them in the butter. About 1 minute per side. Serve.