Wednesday, March 3, 2010

Carmelized Polenta Quiche

This would make a wonderful brunch dish. For P and I, it was just a nice dinner.

Boil 2 and 1/2 cups of water, and stir in 1 cup of polenta (actually, I just used basic Quaker's fine grain cornmeal. It's degerminated, and thus not super fibrous/nutrious, but it is also quite cheap). Stir until water is absorbed.

While the water is boiling, saute your veggies of choice in olive oil. I'd recommend kale, garlic, red peppers, and red onions.

Season the polenta generously with salt and pepper, and stir with 1/2 cup of a grated hard salty cheese. Spread this "dough" into a greased pie pan.

Break 4 eggs over the sauteed veggies, add 1/2 cup of milk, season with salt and pepper, and whisk vigorously. Pour over polenta-based pie crust.

Cook at 400 for 45 minutes.

1 comment: