Polenta
4 c water
3 T butter
2 c polenta
1/2 c parmesan, shredded
3 T sage, chopped
salt and pepper to taste
Bring water to a boil in a medium sauté pan. Add butter and turn heat to medium. Slowly whisk in polenta until it thickens. Add shredded parmesan or local hard cheese of your choice, sage, and stir until smooth. Remove from heat and spread polenta 1/2-in. thick on a cookie sheet to cool and harden. Once cooled, cut into triangles.
Winter Squash and Black Eyed Peas
1/2 winter squash
olive oil
salt and pepper to taste
2 c dry black eyed peas, washed and soaked in water overnight
2 garlic cloves, chopped
1/2 yellow onion, chopped
2 carrots
1 bay leaf
1 T paprika
1 T cumin
vegetable stock
Peel half a winter squash and cut into half-in. cubes. Toss lightly in olive oil and a pinch of salt and pepper. Bake at 350˚F on a cookie sheet for 15 min. Rinse off soaked black eyed peas. Mince garlic and sauté in olive oil. Add black eyed peas, onions, squash, carrots, bay leaf, paprika, and cumin. Stir and add enough vegetable stock to cover. Bring to a slow boil. Cook beans until tender. Season with salt and pepper to taste.
Sauce
1 c celery, chopped
1 yellow onion, chopped
1/2 c roasted red pepper
2 cloves garlic, chopped
1 bay leaf
1 t thyme
1 can whole peeled tomatoes
1 t cayenne pepper
1 t hot sauce
1/4 c parsley, chopped
olive oil
In medium sauce pan, lightly sauté vegetables (except parsley), garlic, and herbs. Purée tomatoes and add to pan. Stir and bring a slow simmer. Let simmer for 1 to 2 hrs., stirring frequently. Add cayenne pepper, hot sauce, and salt and pepper to taste. Remove from heat and let cool. Once cooled to near room temperature, add chopped parsley.
To serve:
Place polenta triangles on plate. Spoon squash and black eyed peas over polenta and spread sauce around base of plate.
