Polenta Vegetable Squares with Chunky Tomato Sauce!

The first time we tried Polenta was when someone from the family brought a bag from overseas (actually, we asked that someone to get it for us). We loved the simplicity of it and the fact that it was easy to make (just like making upma). Though Indian supermarkets stock Polenta, it is essentially imported and can cost a mighty rupee.

However, we discovered that our neighborhood supermarket stocks something called corn sooji (semolina) and it is essentially the same thing. It is extremely inexpensive and after we stumbled upon it, we have used it in our cooking often. We have made corn breads and Polenta with it. And even added a spoonful or two in breakfast muffins. Also, you could scroll down or click to view a corn muffin recipe for a breakfast dish.

Polenta Squares with tomato sauce

Polenta Square as it comes out of the oven.

We found this recipe on The Kitchn (a site that we love and visit often) and figured our corn sooji would be perfect for this simple and quick recipe. As an addition, we made a chunky tomato that complemented the Polenta squares really well. The squares tend to lose their moisture and become somewhat dry as they sit and cool but pour a generous spoon of the tomato sauce and you will have the perfect dinner.

Polenta Squares with tomato sauce

You will need (serves 2 - 3)
1 cup of corn semolina (or Polenta flour if you will)
2 cups of milk
1/4 cup of olive oil
1 tiny block of cheddar cheese (grated)
1 egg
3 - 4 shallots diced
2 garlic cloves
1 handful of chopped vegetables (we used Zucchini but you are welcome to use any vegetable that can be sauteed)
Salt and pepper according to taste
1 table spoon butter

This is how you make it

Grease your baking dish.
Sautee onion, garlic and the vegetables along with salt and pepper until soft. Let it cool.
In a fairly big bowl, whisk together egg, milk and olive oil.
Add grated cheese.
Add salt to Polenta, mix well and add it in the egg-milk-olive-oil mixture.
Stir in the vegetable mixture and pour it into the greased dish.
Bake it in the preheated oven at 180C until it passes the knife test (insert a sharp object and if it comes clean, it is cooked).

Polenta Squares

Click on this link and use the recipe for the tomato sauce.

After your baked Polenta is out of the oven, cool it a bit before cutting it into squares. Spoon your tomato sauce on top of the squares and serve warm.

Note: The original recipe calls for stirring during the baking process but I found it not necessary. Also, do not worry about the excess liquid in your polenta mixture, it will aid in the cooking and will evaporate soon enough in the oven.

Spaghetti in basil & tuna pesto - Simple Italian Dinner

 I remember the first time I was initiated to the world of pesto. That first bottle of basil pesto sunk two inches deep in a thick film of olive oil must have attained the most-satisfying moksha as far as basil pesto bottles go. Because I used it on practically anything Italian from salads to grilled fish dishes and everything (read pasta) in between. And I discovered, to my absolute delight, that basil pesto is a delightful accompaniment to the humble, homegrown curd rice.

Not too long after, I stumbled upon fresh basil leaves in the supermarket and tried my first pesto from the scratch. Seriously, once you try and make basil pesto at home (which is not all that difficult, I tell you. Only if you find making chutneys difficult at home that is.), your hands will never hover over the pesto bottles in supermarket shelves deciding on which brand to settle. But again, it depends on the availability of fresh basil in the city you live.

Basil is a hardy herb that loves sunshine. It works as a great indoor plant as well. If you get a sapling, you can have a steady supply of fresh basil leaves in a tropical country like India. Seeds are easy to germinate and once you have a plant, they easily reproduce and sustain your kitchen needs.

This recipe is inspired by an episode of Jamie’s 15-minute meals but heavily adapted to work around the non-availability of ingredients (say for instance canned anchovies that I could just not find anywhere). I substituted canned tuna flakes in brine. The result was a mildly tuna flavored pasta with the roasted tomatoes and garlic giving it just the required amount of tang and crunchy spiciness. 

Ingredients you need (serves 2):

Spaghetti – 150 gms

Canned tuna in brine – ½ can (100 gms)

Fresh basil leaves – 1 cup

Almonds – 5

Cheese – just enough to garnish

Cherry tomatoes – 15 to 20 or 3 regular ripe tomatoes

Garlic – 4 cloves unpeeled

Olive oil – 2 tbsp

Pepper – as required

Salt – as required

This spaghetti is super simple to make!

How to prepare:

• Set a pot of water to boil. When it boils, add salt and a teaspoon of cooking oil.
• Take a heavy bottomed pan, slit each cherry tomatoes or quarter the regular ones. Smash the cloves of garlic with the side of a knife. Mix with the tomatoes some olive oil, salt and pepper and keep it in a preheated oven for roasting for 15 to 20 minutes at 180⁰ C. 
• Meanwhile, throw in the basil leaves, almonds and half of the required tuna and some salt in your food processor and grind to a paste.
• Cook the spaghetti al dente and drain it in a colander. Add the pesto to the spaghetti and toss well.
• Add the rest of the tuna, salt and pepper to adjust the taste.
• Add the roasted tomatoes and garlic on top of the spaghetti.
• Garnish with cheese and serve.

Tip: Let the dish sit for 5 minutes before you serve so the basil loses its raw taste. However, if you are using pesto from a bottle, you can serve it immediately. This pasta tastes great as a leftover too. 

Note: The header you see on the blog is picture in this post.