For the Winter Solstice party we're hosting tonight, I'm serving this seasonal, colorful, nutritious and complementing combination as our entree. I'll mound plates with steamed kale leaves (you can substitute spinach) and top the kale with my recipe for Golden Bread, (for recipe, see October 3, 2010 post) ... seasoned polenta that's fried until crispy on the outside, soft on the inside. I'll place a slice of mozzarella cheese in between the polenta slices and the combination will get topped with spoonfuls of homemade tomato salsa I preserved over the summer. It's a simple, comforting dish that seems perfect for celebrating the onset of winter.
Award-winning cookbook author and culinary architect celebrating local and global food!
Tuesday, December 21, 2010
Golden Bread over Steamed Kale Greens with Mozzarella Cheese and Salsa
For the Winter Solstice party we're hosting tonight, I'm serving this seasonal, colorful, nutritious and complementing combination as our entree. I'll mound plates with steamed kale leaves (you can substitute spinach) and top the kale with my recipe for Golden Bread, (for recipe, see October 3, 2010 post) ... seasoned polenta that's fried until crispy on the outside, soft on the inside. I'll place a slice of mozzarella cheese in between the polenta slices and the combination will get topped with spoonfuls of homemade tomato salsa I preserved over the summer. It's a simple, comforting dish that seems perfect for celebrating the onset of winter.
