Thanks-Giving Parmesan Polenta Madeleines with Fresh Sage & Butternut Squash

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Thanksgiving….giving thanks.

Thanksgiving is upon us and in my life there is so much to be thankful for that my mind reels. The list is long and I try to keep it in the front of my mind most days whether it is a holiday or not. It is not always easy but I try. Do you have a mental list of things you are thankful for?

For these savory “Parmesan-Polenta Madeleines with Fresh Sage and Butternut-Squash”, if you do not have a classic French madeleine pan, use a cast iron corn stick pan. I bought my pans at Amazon but recently picked up a few more at TJMaxx. You can find a previous madeleine post I did for “Chocolate  Black-Peppercorn Orange Madeleines” here as well. Madeleines are traditionally sweet and originated from the Lorraine region in France. My Southern, seasonal twist uses yellow polenta, sage and butternut squash as well as parmesan cheese and will be a wonderful addition to any Thanksgiving meal. Also great with chili or soups.

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Fresh sage leaves in the bottom of the pan….batter spread on top…..

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…baked for 15 minutes until golden brown…..

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…flipped out onto a cooling rack and while hot I shredded more Parmesan over the top.

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I made this recipe earlier in the year for a project I was working on with a friend. In that recipe I did not use butternut-squash, but I had some left from a photo shoot and did not want to let it go to waste so shredded it and tossed into the batter for a more seasonal twist!

Be Thankful. Be Kind and Share.

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Parmesan-Polenta Madeleines with Fresh Sage and Butternut Squash

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Ingredients:

  • coconut oil spray
  • 1 bunch fresh sage leaves
  • 2/3 cup instant polenta
  • 4 Tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 3/4 cup grated Parmesan cheese + extra for garnish
  • 1/2 tsp sea salt flakes
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup melted butter
  • 2 eggs
  • 1 cup shredded butternut squash
  • 1 cup buttermilk
  • special equipment: 2 madeleine pans

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray madeleine pans with coconut spray.
  3. Place one or two fresh sage leaves in the bottom of each “madeleine” space. Press down into the molds using your fingers. Respray with coconut oil. The oil will secure the sage leaves to bottom of the pan.
  4. In a mixing bowl blend together instant polenta, flour, baking soda, Parmesan cheese, sea salt & black pepper.
  5. Stir in the melted butter, eggs, butternut squash & buttermilk. Blend well. Spoon batter into the pan over the sage leaves just to batter being level. Pat into mold with you fingers. If batter gets too dry then add a bit more buttermilk. This batter is thicker than your regular cornbread batter.
  6. Bake for about 15 minutes or until madeleines are golden brown and puffy. Remove pans from oven and cool for a few minutes. Turn pans upside down to release madeleines from pan. While they are still hot sprinkle more Parmesan on top. It will slightly melt into the surface. Serve immediately or keep in a warm oven until ready to serve. Can be reheated as well. Store any leftovers in a plastic bag for a few days.

Teresa Blackburn      www.teresablackburnfoodstyling.com      www.foodonfifth.com

A Perfectly-Imperfect Golden Polenta & Pear Bundt Cake

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I wanted some cake, I had some polenta & pears. This is what I made.

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Three fresh, ripe red Anjou pears……..

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…and a new Bundt pan…things do not always end up the way you plan…

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…careful greasing, making sure I got into every crook, curve and cranny and the top of my cake still stuck in the pan! I really didn’t mind. I gently perched the pointed tops back on for this photo. The moist, just right sweetness, the fresh pears & golden polenta still tasted fantastic…that was really all I cared about. Life is not perfect, but delicious.

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Perfectly-Imperfect Golden Polenta & Pear Bundt Cake

  • Servings: 8-10
  • Print

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Ingredients:

  • 3/4 cup polenta
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt
  • 1 1/4 cup raw sugar
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 2 eggs
  • 2 tsps vanilla extract
  • 3 firm, but ripe, pears, cored, peeled & cubed
  • 2 tsps lemon zest

Directions:

  1. Preheat oven to 350 degrees. Grease a Bundt pan well.
  2. In a mixing bowl whisk together the polenta, flour, baking soda & salt.
  3. Using an electric mixer beat together the sugar, olive & canola oils, eggs & vanilla extract until pale yellow.
  4. Add dry ingredients to mixture and beat on low just until combined. Fold in the pears & lemon zest.
  5. Scrape batter into the prepared Bundt pan, gently tapping pan on counter to release any air pockets in the batter.
  6. Bake for 1 1/2 hours, or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and cool on a rack for 20 minutes. Turn cake out onto a dish and cool completely. Serve in slices warm or room temp. This cake is so moist that is good for a few days.

“Bacon-Tomato-Polenta Breakfast Stack”

   “Breakfast Stack” Sunday morning, 6 am….hungry….a fresh & varied selection of homegrown heirloom tomatoes sitting on my kitchen counter…some thick sliced bacon in the fridge..a BLT? No bread. Hmmmmm.

I do find, along with the bacon, some fresh mozzarella, some leeks & fresh dill…still…no bread. Polenta? Yes, I have polenta and can make some quick polenta skillet cakes…eggs? Yes, I have eggs from the West Nashville Farmer’s Market.

To Make the Polenta Skillet Cakes you will need:

1 cup polenta, 1.5 cups water, shredded Gruyère cheese (or whatever cheese you have), a hunk of cream cheese would be nice, 1/2 cup thinly sliced leeks, some fresh dill, butter, salt & pepper to taste.

1. Add the water to a pan & bring to a boil. While whisking, pour in the polenta. Turn heat to medium & continue to whisk & cook until polenta mixture begins to thicken which will take a few minutes.

2. Add the remaining ingredients whisking to blend. Remove from heat.

3. Let polenta mixture sit for about 15 minutes to cool somewhat while you prepare the remaining ingredients.

4. To make skillet cakes heat a non-stick or well-seasoned iron skillet over medium-hi heat. Add a dollop of butter. (We are not counting calories on a Sunday morning!)

5. Spoon large dollops of the polenta mixture into hot skillet cooking until a bit crusty and brown on both sides. Note: these skillet cakes will be soft, messy but that is okay. Just work the hot polenta dollops into “cakes” using your spatula. When crispy on the outside remove to a sheet pan and place in warm oven until all skillet cakes are done.

“Crispy Polenta Skillet Cakes”

6. Cook some bacon until crispy. (Our dog, Ella, was at this point doing a kitchen dance hoping to get a scrap!)

7. Choose some ready-to-eat homegrown tomatoes to slice.

“Cherokee Purple, Green Zebra, Wild Cherry, Mortgage Lifter & Yellow Pear Tomatoes”

8. To Serve: Place one of the Polenta Skillet Cakes on each plate. Top with a thin slice of Mozzarella. Add a slice of tomato & then one slice of crispy bacon cut into two pieces. Repeat layers ending with some tomato slices, a dusting of sea salt & cracked black pepper. Eat with a knife & fork. It’s okay to let the stack slide over to eat!

Alternative: Fry up an egg. Slice an avocado. Add  these to the top of stack along with a few tomatoes.


                                                                   “Homegrown tomatoes homegrown tomatoes… what’d life be without homegrown tomatoes….                                                                                                                                                                     Only two things that money can’t buy…That’s love & homegrown tomatoes”                                                                                                  Lyrics by Guy Clark, Song: Homegrown Tomatoes