Polenta Oswego

May 26, 2005 – 11:36 pm

I was hungry for a snack this evening, so I decided to make garlic bread. Hooray for carbs!

Well, the garlic bread idea didn’t last long. I was sauteeing some fresh organic garlic and an idea hit me… polenta. I have never liked polenta. It’s been served so often in such boring fashions - a true pain to eat.

Always ready to out-prove a food-related bias (ask my sister about my trying faux vegan ribs), I fought fire with fire - fear of polenta against potential of polenta… polential.

First, I sauteed 4 cloves of fresh home-grown garlic, sweet onions (Codi says “Please don’t eat them raw anymore!”), a whole zucchini sliced paper thin (use a potato peeler) and a healthy portion of Argyle’s “Minus 5″.

Sprinkle herbed olive oil on baking pan, slice polenta and arrange neatly. One slice of dry salami per slice of polenta. Scoop garlic/onion/zucchini mixture onto the salami/polenta base.

Cover everything with mozzarella cheese and back for 12-15 mins on 350 (or until hot, melted and smelling awesome).

The final product - Polenta Oswego with Argyle Winery’s secret, unreleased dessert wine (called “Minus 5″ due the the minus 5 degree temp that the grapes are frozen to prior to maceration) and fresh-baked baguette and Boursin cheese. Damn good!

You can see larger images here.