Polenta Oswego

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″.
Oregon photos, Lake Oswego, Mount Hood, Portland, Oregon Gardens Oregon photos, Lake Oswego, Mount Hood, Portland, Oregon Gardens

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.
Oregon photos, Lake Oswego, Mount Hood, Portland, Oregon Gardens Oregon photos, Lake Oswego, Mount Hood, Portland, Oregon Gardens

Cover everything with mozzarella cheese and back for 12-15 mins on 350 (or until hot, melted and smelling awesome).
Oregon photos, Lake Oswego, Mount Hood, Portland, Oregon Gardens Oregon photos, Lake Oswego, Mount Hood, Portland, Oregon Gardens

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!
Oregon photos, Lake Oswego, Mount Hood, Portland, Oregon Gardens

You can see larger images here.

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