Sunday, June 28, 2009

Polenta pizzette with bruschetta and parmesan topping

1 tube polenta with garlic and basil
1 jar tomato bruschetta
4 tbsps freshly grated parmesan
freshly grated black pepper

Preheat boiler, line baking sheet with aluminum foil. Coat aluminum foil with vegetable spray. Slice polenta in 1/4 inch thick slices, arrange on prepared sheet. Broil each side until they start turning golden around the edges. Spoon about a tbsp of bruschetta on each polenta slice, and top with parmesan and pepper. Broil until cheese melts on top.

Ginger carrot soup with thyme

1 small onion, chopped
1 clove garlic, chopped
1 tbsp butter
2 tsps fresh ginger
1 tsp thyme
2 lbs baby carrots
1 large potato, chopped
5 cups of vegetable stock
about 1 cup milk
salt and pepper according to taste

Saute chopped garlic and onion in melted butter until onion is translucent. Add ginger and thyme, and saute for a minute. Add carrots and chopped potato, saute for a couple of minutes. Add stock, salt and pepper, and bring to a boil. Simmer until veggies are tender, then puree with a hend-held blender or in a food processor. Add milk to desired consistency, and bring back to a boil.