Recipe of the Day
Polenta and Potato Hash
There are no specific measurements to this recipe - I have to adjust the amounts I use depending on the number of guests I have. You will need to create your own measurements for this recipe, which means you can improvise with the various incredients and how much you use. I self learned by letting my sense of food taste balance dictate what amounts and combinations I put together. Evan
Zucchini – chopped fairly small but not too small.
Mushrooms – White Mushrooms sliced and Oyster Mushrooms for texture and sliced.
Onion – sliced thinly and slowly sautéed in butter for 30 minutes or longer – needs to get golden in colour.
Bell Pepper – julienned and sautéed on low heat – perhaps with the onions.
Polenta – cut into cubes
Cooked potatoes – cut into slices.
Fresh Herbs – I like Tarragon for the Mushrooms and Basil or oregano for the Zucchini.
Sausage – out of the skins and cooked thoroughly but not over cooked.
Ham – small pieces cooked along with the sausage.
Method:
Separately precook the Zucchini, mushrooms, onions and bell papers. Let them cool and add the fresh herbs as above.
Then, in a big skillet generously butter the bottom and add olive oil – when hot but not scorching add all the vegetables and polenta. Cook for 5 to 7 minutes then put in a hot oven for 10 minutes then lower temp to 275.
The Polent and Potato vegetable hash is ready to eat but if you want meat you need to mix hot meat and the hash together. I add a little cheese sauce for extra flavor and to bind it.
Plate it and top with a 3 minute poached egg.