Basil Vinaigrette, Polenta, & Zucchini Fritters

After taking some time off from the kitchen I was in the mood for something fun and easy.  All parts of this meal were a delicious success : )

1. Tomato and Mozzarella Salad with Basil Vinaigrette

2. Polenta Topped with Pecorino Romano

3. Zucchini Fritters

~

* Basil Vinaigrette

This is really simple.  In the blender combine fresh basil, olive oil, white wine vinegar, S&P, and honey.  I couldn’t tell you exact amounts as I kept adding as I went but I did use about 2 cups of basil and yielded almost 2 cups of dressing.  I made this in advance so it would be refrigerated and cold.  Right before dinner was completed I sliced tomatoes and mozzarella and topped them with S&P and the basil vinaigrette.

~

* Polenta

This is also simple but requires a lot of attention.  Bring 6 cups of water to a boil with 1 tsp salt.  To this add two cups of course grind cornmeal.  (I had my flame on medium heat but it seemed to be cooking it too quick so turned it down to low and added at least one more cup of boiling water.)  After ~30 minutes of constant stirring the polenta thickened but was still creamy rather than firm.  I added about 2 tbsp butter and poured it into an olive oil greased casserole dish.  Lastly I topped it with a bit of Pecorino Romano cheese and baked it in the oven for ~20 minutes.  I broiled it for the last five minutes to make the cheese brown and let it sit out of the oven for another 10 minutes.

Ingredients

Ingredients

Ready to be Baked

Ready to be Baked

Completed

Completed

~

* Zucchini Fritters

The key to making fritters is to sweat your zucchini first.  Coarsely grate 2 zucchini’s and place them in a colander with 1 tsp salt.  I let them sit and sweat for at least 30 minutes.  Once done, rinse the zucchini thoroughly and strain through a cheese cloth.  The dryer the zucchini the better so the fritters will hold their shape.  Wisk one egg and to it add: the salted & drained zucchini, 1/2 cup flour (I use spelt), diced and sautéed onion, fresh oregano, and black pepper.  The batter should be thick and sticky.  Heat up ~1/2 cup olive oil and fry the fritters until golden brown on each side.  Make them on the smaller side.  I topped them with a salt seasoning and served them with ketchup (miso mayo also works wonderfully).

Zucchini Sweating

Zucchini Sweating

Ingredients

Ingredients

Cooking

Cooking

~ Dinner~

P1010016

YUM

One thought on “Basil Vinaigrette, Polenta, & Zucchini Fritters

  1. Pingback: Back to Basics « FOOD’TUDE

Leave a Reply

Your email address will not be published. Required fields are marked *