Eggplant and Mushroom Parmigiana with Polenta and Capsicum Bread

When I was younger Mum did most of the cooking in our house with the occasional appearance of Dad's Chocolate Self Saucing Pudding or, on the nights when Mum was working or away, some creation Dad and I conjured up from our imaginations. But since Mum and Dad have been in the new house I've noticed that the two of them are doing more in the kitchen together and whilst it is funny watching them fighting over a recipe, arguing over who used the last clean cup measure or haggling for bench space, it is also really nice to see them both in there creating stuff together. 

So tonight's dinner is brought to you by my Mum and Dad and in an absolute team effort Mum was in charge of the Eggplant and Mushroom Parmigiana and Dad was in charge of the Polenta and Capsicum Bread.
 

I have seen this recipe for Eggplant and Mushroom Parmigiana many times and I have to admit I always passed it over, but sitting down to it last night, the flavours and the textures were incredible and it quickly became one of my favourite dishes ever. 

To make this for yourself you will need:
250g grated mozarella
1/2 cup grated parmesan
2 eggplants
1.5 cups plain flour
1 tbspn olive oil
Salt and Pepper
1 x onion,diced
200g mushrooms
700g passata
2 cups of panko breadcrumbs

Cut eggplants lengthways into 1cm slices. 
Season flour with salt and pepper and use to coat eggplant.

Heat oil in a fry pan over medium high heat. Shallow fry eggplant in hot oil until golden. Drain well. 
Add the onion to the pan and cook for 1 min. Add mushrooms and cook for 5-7 mins or until softened. Add passata and simmer for 10 mins. 

Layer eggplant slices, tomato and mushroom sauce and mozarella into a lasagne or baking dish, finishing with mozarella.
 
Top with a mixture of breadcrumbs and parmesan. Bake at 200C for 30-40 mins or until golden. Serves 4-6.

Next we have the Polenta and Capsicum Bread.

This is not your average bread recipe as it uses scone mix for the base, but it is dead easy to make and it makes quite a large loaf so if you can manage to exercise some self control, it will last you a few days. There was more than enough here for all of four of us to have several slices with dinner..... and for Mr B and I to take some home....and for Dad to take some in his lunches for the next few days.

This bread was delicious hot out of the oven smothered in butter and I have to say that I just had some cold with a cup of tea and it is just as nice the following day.

To make this Polenta and Capsicum Bread you will need:
535g pkt of scone mix
1/2 cup of polenta
1 cup grated pizza cheese
2 x 75g cans of diced capsicum, drained (or you could use 1 x red and 1 x green capsicum, diced)
1 1/3 cups milk

Pre-heat oven to 200C (180C fan-forced). 
Grease and line a 26x16cm slice tin with baking paper, making sure to leave enough extending over the edges for handles

Combine scone mix and 1/3 cup of the polenta in a large bowl. Make a well in the centre and add capsicum,  3/4 cup of cheese and stir in enough milk to make a soft sticky dough. (You may need a little extra milk).
 
Using clean, damp hands press dough evenly into prepared pan. Sprinkle with remaining cheese and polenta. Bake for 20-25mins or until golden and cooked. To test if the bread is cooked, give it a tap, it will sound hollow when it is ready.  

Stand in pan for 2 mins before removing. Slice to serve.
 

Enjoy!

Mrs B xx

Sausages with Roasted Onion, Tomato and Polenta

Do you ever go through those periods where ingredients just seem to stock pile in your cupboard and you can't for the life of you come up with a use for them? And then all of a sudden you have a real rush on them and basically use your whole supply over the course of a few days?? That happened to me this week.

I have a bag of polenta sitting in the cupboard that has been mocking me for weeks now and to be honest, I had hidden it right up the back so I could no longer see it. All of a sudden this week I needed it to go with these sausages for dinner Monday night and I needed it for dinner Tuesday night - is it international polenta week and no one told me?! Never mind, with this dish we showed that bag of polenta who's boss!

Sausages with roasted onion, tomato and polenta

Serves 2

You will need:
1 tbspn oil
1 onion (diced)
2 tspns crushed garlic
200g tomatoes (diced)
4 thick beef sausages (or you could use any type of sausages - vegetarian, pork, veal etc)
Salt and Pepper
2 cups beef stock
100g polenta
1/2 cup grated cheese or 50g parmesan (whichever you prefer)
1 tbspn butter

Pre-heat oven to 190C.

Add oil, onion and garlic to a roasting pan and place in the oven for 3-5 minutes.

Add the tomato and season with salt and pepper. Roast for a further 10-12 minutes until the tomato starts to break down.

Add the sausages and nestle them down into the tomato sauce. Cook for a further 10-15 minutes or until the sausages are cooked.

When you add the sausages to the roasting pan, get started on your polenta - throw the stock and polenta into a medium saucepan over medium heat, bringing to the boil. You will need to stir the polenta continuously with a wooden spoon, it will get an attitude and start to spit if you don't keep stirring it! Once the liquid is all absorbed and the polenta is smoother and creamy, stir through the cheese and butter and set aside.

Serve sausages on a bed of polenta with a generous amount of the roasted onion and tomato sauce.

This is a really nice easy, modern and tasty take on your average 'bangers and mash' dinner and perfect for those cold winters nights!

Happy Wednesday everyone!

Mrs B xx

Cheesy Polenta and Bean Slice

Polenta is a fantastic ingredient that I always have on hand in the kitchen, it's versatile, easy and when it's done spitting at you from the stove top, it's down right tasty! You can also use it to make this Tomato, Basil and Bocconcini Chicken or this Creamy Polenta or even these Roast Vegetable and Polenta Stacks.

Here is a recipe Mr B and I tested out on Mum and Dad last week

Cheesy Polenta and Bean Slice with Pearl Couscous and Roast Vegie Salad. 

For the Cheesy polenta and bean slice you will need:

4 cups of vegetable stock

1 cup of polenta

1.5 cups of cheese - I used Kraft Mexican Blend which includes Queso Quesadilla, Cheddar and Colby Jack cheeses

400g can red kidney beans, rinsed and drained

Grease and line a small slice tin. 

In a large saucepan, bring the stock to the boil and gradually add the polenta. Stir continuously for 5 minutes or until the mixture thickens - be careful because it will spit at you if you stop!

Remove from heat and stir in half the cheese and beans. Now if you wish you can add some 1/2 tspn chilli or 1 tbspn taco mix here for added flavour, but you don't have to either. 

Spoon the mixture into the prepared tin and smooth the top. Place in the fridge for 2-3 hours or overnight to set.

When you are ready to serve the polenta, remove it from the pan and place on a baking tray. Cut into 6 slices and sprinkle with remaining cheese. Bake for around 20 mins or until the cheese is golden.  

Now for the Pearl Couscous & Roast Vegie Salad...

You will need:

2 zucchini sliced
1 red capsicum diced
250g cherry tomatoes halved
150g button mushrooms sliced
1 sweet potato chopped into 2cm cubes
1 red onion diced
250g pearl couscous
2 cups of vegetable stock

Pre-heat oven to 180C.

Place zucchini, capsicum, tomatoes, mushrooms, onion and sweet potato in a greased baking dish. Roast for around 40 mins, tossing about half way through.

When the vegies have been cooking for 30 mins, place the couscous and stock in a large saucepan and bring to the boil. Reduce heat and let them simmer for around 15 mins or until the couscous is soft. Drain any remaining liquid.

Combine the couscous and vegies in a large bowl and if you want you can drizzle with some lemon juice, but again, that's totally up to you.

Now I think this couscous would be lovely for a meal on it's own and you would get 4 mains out of this recipe, or you could serve it on the side with your polenta and it should do about 6 serves.

Enjoy!


Mrs B x

Roast Vegetable and Polenta Stacks

Have you got your Christmas tree up yet?

Last year I made a vow that this year I would have my tree up at the start of December, it would be up for the entire Christmas season and our house would be a virtual Christmas wonderland.....

Apparently I lied. So due to issues coordinating everyone and holidays and wedding planning commitments, here we are, nearly half way through December, 12 days out from Christmas and we are just putting our tree up. Granted our home is more festive and has more decorations then usual so thats one part achieved at least....next year I will conquer you tree just you wait!!


Look at that cheeky little elf in the background!

Anyway, on Monday night, Mum and Dad came up to help OH and I put the tree up so I thought the least I could do was feed them!


This recipe is dead easy, not to mention light and packed full of flavour!

All you need is:

1 cup of polenta
2 cups of vegetable stock
1 cup of water
1/2 cup of milk
1 jar of basil pesto
2 red onions cut into small wedges
4 roma tomatoes quartered
2 zucchini thinly sliced lengthways
1 red capsium cut into chunks
2 bbq flat mushrooms sliced
200g of extra light ricotta

Ok so the night before combine the polenta, stock, water, milk and half of the pesto in a microwave safe bowl. Microwave covered for 6 minutes on high, but stop and give it a stir every 2 minutes. Continue in 2 minute bursts until all the liquid is absorbed and you have a nice thick mixture, pour into a greased slice tin or oven dish and pop it in the fridge overnight.

The next night....

Pre-heat oven to 200C. Grease an oven dish and add the onion, tomatoes, zucchini, capsicum and mushrooms. Bake for 40-45 mins, giving them a toss occasionally.

Combine the ricotta with the remaining pesto and place back in the fridge.

When the vegies have about 20 mins remaining, get the polenta out of the fridge. Slice into 8 even bits and place in an oven tray. Bake for 15 mins or until the vegies are done.

Now to dish up I just placed one of the polenta slices on the plate and spread it with a spoonful of the ricotta mixture. Spoon over 1/4 of the vegies and top with a big dollop of the ricotta mixture. Finish with another slice of polenta and a sprinkle of parmesan.


Oh yum!! That polenta with the pesto mixed through it is just bursting with flavour!

A great light and easy meal for a warm summer's evening :)

Hope you are all having a fantastic week!

Em x

Tomato, Basil and Bocconcini Chicken with Polenta

This one had been lurking in the recipe folder for some time, I was just unsure about the bocconcini (never tried it) and the polenta (it always blows up on me) but overall it did sound like a nice dish...just kinda hoped someone would do all the hard work for me! But seeing as I have waited and my personal chef hasn't shown up, I thought I better give it a go myself!

All you need is:

1 x 400g can diced tomatoes
2 tspn crushed garlic
2 tspn crushed basil
500g chicken breast fillets, (you could thinly slice them into 4 x thin fillets or I just sliced mine into stir fry kinda style strips)
100g bocconcini thinly sliced
2 cups skim milk
2 cups chicken stock
1 cup instant polenta (cornmeal)
Some spicy red sauce if you have some handy :)

Preheat oven to 190°C.

Heat tomato in a saucepan over medium heat and simmer for 5 minutes. Add garlic and basil simmering for a further 1 minute. Remove from heat and season with salt and pepper.

Spray a large non-stick frying pan with olive oil spray. Heat over high heat. Add the chicken and cook for 1-2 minutes each side or until golden. Transfer to an ovenproof dish.

Pour the tomato mixture over the chicken. Bake in oven for 10 minutes. Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.

While the chicken is in the oven bring the milk and stock to the boil in a saucepan over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until combined. If you don't stir it constantly it tends to kinda pop and explode....Reduce heat to low and cook, stirring, for 6-7 minutes or until the mixture thickens. Season with salt, pepper and some spicy red sauce, or even a tbspn of your tomato mixture from the chicken, just to tie the flavours in.

Divide the polenta among serving bowls. Top with the chicken mixture and serve.

This is a really delicious dish and whilst it does involve a few elements to make, it is well worth it!

Hope you all had a fantastic weekend!

Em x