Thursday, December 9, 2010

Funny Polenta for Christmas.....Healthy, Tasty and Gluten-Free......

In December, we try to make every meal special. There are many new dishes to try, and we do not like the food to be concentrated in  few of  is not healthy ..... .....

Also in this month there are many dinner invitations  ......we invite friends, and they invite us. We spent celebrating Christmas from our kitchen!.

Polenta is one of the ingredients we use this month for meals to invite our friends. Why? is healthy (not high
calories or fat), versatile, gives color and can be combined with other excellent ingredients. I did the first course and snacks for friends when we exchanged Christmas cookies ..... they love it!

With this recipe I participate in the Concurso de Recetas Navideñas Santa Teresa-Lazy Blog 

LAZY BLOG           -           YEMAS DE SANTA TERESA S.A.

Since this is a gluten-free recipe, I dedicate it to all the friend that enjoy food, but has to walk this world in a road gluten-free............


200 grams of polenta
1 liter of water
Rosemary and fresh oregano (chopped)
Olive Oil
Color small tomatoes
Goat cheese (gluten free)

Sumac (if you wish)

Mushroom Pate (I did from the blog Cuchiflitos without breadcrumbs and is very good)
Green olive tapenade
Olive oil
Zaatar or oregano

Boil a liter of water with rosemary and fresh oregano (chopped), two tablespoons of olive oil, salt and pepper. Slowly (rain), add the polenta. You must have a coarse texture. In my case, was about 200 grams of polenta, may be more or less depending on the grain of polenta. Stir to avoid lumps. The polenta is cooked when off of the sides of the pan. !!.... Care becomes extremely hot polenta ......

Polenta before cooking it

Spread the cooked polenta on a tray greased with olive oil. The thickness of about 1 centimeter. When cold, cut it the way you want (in my case circle). Heat a grill inside and put olive oil, place the circles of polenta to cook. Switch sides when ready. So you'll get a polenta crisp on the outside and soft inside.

Spread the polenta circles on your plate, put up goat cheese, tomatoes colors around, salt, pepper, olive oil and basil leaves ..... Enjoy!

Healthy, tasty and colorful 

With olive oil......

With Sumac 

With black pepper...

Mushroom Pate (I did from the blog Cuchiflitos without breadcrumbs and is very good)
Green olive tapenade
Olive oil
Zaatar or oregano

Sautee Spinach

Wash and chop spinach. In a skillet, heat olive oil and fry the spinach. Stir in salt, pepper, oregano or Zaatar. Let it cool

Mushroom pate (I made it from Cuchiflitos without breadcrums). You can see her recipe  in her wonderful blog. Gracias Wivith!!

Green Olives Tapenade 

Green olives, anchovies, capers, lemon juice, olive oil, toasted almonds.

Do not put  quantity of ingredients. I grind them in a blender and adjust the flavor to what I want on that day (soft, strong).

Fried Zucchini

Wash zucchini and cut into small circles. Heat olive oil, fry the zucchini, and add salt, pepper or oregano Zaatar. Cool

On each plate  placea  polenta circle, on top put the  different mixtures 
described as you wish ..... Enjoy!

From left to right
1) polenta, spinach, zucchini
2) polenta, goat cheese, pate of mushrooms, zucchini
3) polenta, mushroom pate, zucchini, tomato

4) polenta, goat cheese, tapenade of green olives, zucchini, tomato


1 comment:

  1. QUe bonita y alegre!! me gusta mucho los colores en el plato