Savory Dishes with Winter Produce By Jeannie Solomon Creamy Polenta Topped with Cinnamon Spiced Roasted Cauliflower Cauliflower is low in fat, low in carbohydrates but high in fiber and vitamin C. Cinnamon not only adds a touch of flavor, but has been shown to possibly improve blood sugar levels. Serves 4 1 head of cauliflower cut into medium to large florets
Use creative techniques to make nutrientdense winter produce a welcome addition to your menu. For example, root vegetables, including parsnips and turnips, can become a sweet and interesting addition alongside their more popular cousin, the carrot. Pair roasted cauliflower with creamy polenta and a pinch of cinnamon to make a homey and nutritious comfort dish. A medley of roasted root vegetables makes the perfect bed for poached eggs, and brighten up a hearty kale salad with ruby red grapefruit and avocado. In winter, there’s no better time to stay inside, cook, and enjoy the nutritious and tasty results! Share your favorite recipes with us. Email them to editor@pjcc.org.
2 1/2 cups vegetable broth, or reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 cup water
½ teaspoon cumin
3/4 cup stone ground polenta or cornmeal
½ teaspoon cinnamon
½ cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano, additional to taste
1 teaspoon salt pepper to taste Cauliflower
Polenta
1. Preheat oven to 500°F. 2. Removing florets from the cauliflower head: cut off the outer leaves, and with the head upside down, cut off the individual stems of florets from the center core. Break or cut florets into medium to large pieces. 3. Toss cauliflower in a large bowl with oil, cumin, cinnamon, salt and pepper. Spread on a baking sheet. 4. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
1. Combine broth and water in a medium saucepan. Bring to a boil. Slowly whisk in cornmeal and 1 tsp. of salt. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. 2. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta. Note: If you end up with lumps of polenta, use a handheld mixer or immersion blender after you remove polenta from the heat.
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Winter 2014
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