 NEWSLETTER FALL 2005
Pesto "Ricotta" Polenta by Patricia Sweeney
Polenta:
4 1/2 C water
1 tsp salt
1 1/2 C polenta
1 tsp dried basil
pinch of chile pepper flakes
Bring water to boil. Add basil and chile flakes. Slowly pour in polenta, stirring constantly.
Reduce heat and simmer, stirring frequently, about 5 minutes or until thick. Pour into oiled 8x8 pan for thick polenta, 9 x 13 for thinner polenta. Chill (room temp.) until firm.*
Saute:
The Seasonal Bounty, e.g.; squash, peppers, kale, onions, sun dried tomatoes, burdock root, eggplant, etc.
For example:
1/2 onion, diced
2-3 cloves garlic, diced
1-2 zucchinis, sliced
1 red pepper, cut in strips
5-10 mushrooms, sliced
handful of olives, sliced
Pesto:
2 large bunches fresh basil leaves
4-5 cloves garlic
1/4 cup pine nuts or raw pumpkin seeds or a mix
2 tsps Gomasio (Sesame Seeds, Seaweed & Sea Salt) or salt or Braggs
1/2 cup olive oil
Brush 2-3 tablespoons of the "pesto sauce" on top of the firm polenta. Broil 3-5 minutes to create a crunchy crust.
Top polenta with sautéd items.
Pesto "Ricotta":
Whirl 1 cup soft tofu with the remaining pesto to create a "ricotta"
Spread the pesto "ricotta" on top of the veggies
Cover and bake the polenta with veggies and pesto ricotta for 20 minutes at 350F.
*Polenta may also be eaten in blobs, add a little butter or ghee (clarified butter = no cholesterol) and spices. Or chill in a round container, slice, fry, dribble honey or maple syrup on top.
Presto Pesto
When the basil is bountiful, make some pesto for the freezer. Pour in ice cube trays to create small portions that can be enjoyed throughout the year. Patricia Sweeney is the director of Yogatsu, a practice that blends yoga, massage, and nutrition. www.yogatsu.com
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