I know, it's been awhile since I posted something - but bear with me, I've only got a few more weeks of crazy until my life begins to slow down. I have summer plans for doing a lot of writing, cooking, and creating in the kitchen and in my garden - along with all kinds of summertime adventures that I will certainly be sharing with you here!
Speaking of adventures, though, we are on the last stretches of the Real Women of Philadelphia contest with only two more rounds to go.
Even though I'm already, and most gratefully, a finalist, I have kept the promise I made to myself in the beginning to submit at least one original recipe and video a week and to continue onward with my health and weight loss efforts.
Although I've been on a bit of a plateau the last two week, my fat burning furnace seems to be revving back up and I've lost another 3 pounds this week! I've also come up with a delicious and easy recipe for polenta that is all about the flavours of summer and hope you enjoy my contribution to the side dish round!
Have a beautiful, happy, and restful Sunday everyone!
Crostini di Polenta
For printable recipe click HERE
- 2 cup(s) of low sodium chicken broth
- 1/2 of a 250 gram container Philadelphia Cream Cheese Herb and Garlic Blend (light or regular)
- 1 cup(s) of cornmeal
- 1/4 cup(s) of Kraft shredded parmesan cheese
- 1 dash salt and pepper to taste
- 2 tsp. of extra virgin olive oil
- 2 cloves minced garlic
- 1 diced shallot
- 1 tbsp. of red wine vinegar
- 1/4 tsp. of each: dried thyme, oregano, basil
- 1 small bay leaf
- 1 cup(s) of canned diced tomatoes
- 1/4 cup(s) of Philadelphia Cream Cheese, regular or light
- 1/4 cup(s) of fresh basil
- Bring chicken broth and herb and garlic cream cheese to a boil in a medium saucepan stirring well to incorporate.
- Add cornmeal, reduce heat to low, and continue stirring until polenta mixture moves away from sides of pan (about 3-5 minutes). Add parmesan cheese, salt and pepper and stir well.
- Lay two 16 inch strips of plastic wrap onto a flat surface overlapping slightly so that they measure about 8-10 inches across. Spoon the hot polenta mixture onto the plastic wrap and then wrap and roll, shaping the polenta into # a long, even roll. Place roll on flat surface and put in freezer for 20 minutes.
- While the polenta is chilling, heat 1 tsp extra virgin olive oil in a non-stick pan over medium high heat and saute the shallots just until they begin to caremelize. Add the garlic and stir until fragrant. Add red wine vinegar.
- Add the tomatoes, herbs, and bay leaf and bring to a boiling simmer. Turn down to medium low and continue to simmer 20 minutes.
- Add 1/4 cup cream cheese to the sauce and stir well to incorporate. Add chopped fresh basil to the sauce right before serving.
- After the polenta has chilled 20 minutes, remove from freezer, unwrap and cut into 1/4 inch discs.
- Heat another tsp extra virgin olive oil over medium high and fry polenta discs about 2-3 minutes per side just until golden brown.
- Serve topped with the basil cream sauce
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.