This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
-- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!
"The Bubbo" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
-- .:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!
==========
Hi Heather!
It does have a name.... DELICIOUS!! It sounds divine. I might just have to make some this week... Thanks for the idea!
This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
Sounds like Polenta a' la' Heather to me... and it sounds good. :-) -- Peace! Om
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
Considering YOU made it - I would call it Vegetarian BARF on a plate.
You still here [censored]-o? Some people never learn it seems.
This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
I saved it as "Heather's Bean-Artichoke Stew with Polenta." Are you sure about the 1/4 inch polenta slices? That seems awfully thin.
(Whenever I get around to making it, I'll probably just go with a big dollop of soft polenta with Parmesan instead of the fried polenta anyway.)
I saved it as "Heather's Bean-Artichoke Stew with Polenta." Are you sure about the 1/4 inch polenta slices? That seems awfully thin.
If one wants to fry polenta, better stay thin. 1/4 is a good figure.
Quoted message said:
(Whenever I get around to making it, I'll probably just go with a big dollop of soft polenta with Parmesan instead of the fried polenta anyway.)
Well, these are two totally different worlds: one is a crispy almost-finger food, the other is creamy/soupy and needs a dish. Never tried fried polenta slices with bacon (or pancetta) slices, wrapped around polenta as soon as fried? It's a delight. -- Vilco Think pink, drink rose'
This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy
edges.
Quoted message said:
Quoted message said:
saute garlic and onions in a bit of olive oil until they start to brown a
bit.
Quoted message said:
Quoted message said:
Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer
for
Quoted message said:
Quoted message said:
20 minutes. Serve over polenta.
Considering YOU made it - I would call it Vegetarian BARF on a plate.
what would you call it if someone else made it?
Quoted message said:
You still here [censored]-o? Some people never learn it seems.
yeah, either I'm dense or you're a [censored] teacher because I can't quite put my finger on what it is you're trying to get me to learn? Try harder, pop-[censored].
Quoted message said:
--- "You're not Worthy" - Arrogant [censored] Ale
-- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!
This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
Considering YOU made it - I would call it Vegetarian BARF on a plate.
You still here [censored]-o? Some people never learn it seems.
--- "You're not Worthy" - Arrogant [censored] Ale
Oh goodie!
More fodder for the killfile........ :-P
Bu-Bye! -- Peace! Om
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
On Wed 31 May 2006 08:54:43a, Thus Spake Zarathustra, or was it OmManiPadmeOmelet?
Quoted message said:
In article <Jf8fg.5785$rS6.4705@fed1read11>,
JohnHancock said:
The Bubbo said:
This is what I made for dinner tonight. Don't know what to call it or if it already has a name. It was really good.
1 head roasted garlic, skinned and mashed 2 thinly sliced green onions 1/4 cup basil cut in a fine chiffonade 1 good handful parsley rough chopped 1/4 chopped canned artichoke hearts 1 14 ounce can Muir Glen fire roasted crushed tomatoes 1 15.8 ounce can great northern beans rinsed and drained S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
Considering YOU made it - I would call it Vegetarian BARF on a plate.
You still here [censored]-o? Some people never learn it seems.
--- "You're not Worthy" - Arrogant [censored] Ale
Oh goodie!
More fodder for the killfile........ :-P
Bu-Bye!
I have renamed my killfile "[censored] bin".
--
Wayne Boatwright _____________________________________________________________
"How can a nation be great if it's bread taste like Kleenex?"
Never tried fried polenta slices with bacon (or pancetta) slices, wrapped around polenta as soon as fried? It's a delight.
Put my bacon on the side please. I like my fried polenta (aka: mush).... for breakfast: cut thick, crispy on the outside - slathered with butter and drenched in real maple syrup. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
