Fried Polenta

Fried Polenta


Olive oil (Divided) 1Tbsp and 2 tsp
Small yellow onion, small diced 1 ea.
Garlic cloves, minced 3 ea.
Vegetable broth (or water) 4 ½ cups
Polenta 1 cup
Parsley, chopped 2 Tbsp
Butter (divided) 2 Tbsp

1 In a medium sized pot, heat 2 tsp of the olive oil.

2 Sautee the onions in the oil until translucent.

3 Add the garlic to the pot and cook for 2 more minutes.

4 Add the vegetable broth and bring to a simmer.

5 Slowly whisk the polenta into the broth to avoid lumps.

6 Cook for 5-6 minutes until polenta granules are tender, stirring constantly with a wooden spoon.

7 Turn off the heat and stir the parsley and butter into the cooked polenta.

8 Spread the polenta ½” to ¾” thick across a parchment lined pan, sprayed with non-stick cooking spray. Cool for 2-3 hours, or over-night.

9 unmold polenta and cut into desired size and shapes.

10 In a large sautee pan or skillet, fry the pieces of polenta in the remaining Tbsp of butter and Tbsp of oil.

Fried Cucumbers

Fried Cucumbers
English cucumber                                       1 ea.
Red bird chili                                             1 ea.
Whole garlic clove                                     2 ea.
Frying oil (vegetable, peanut, or lard)         2-3 oz
Rice vinegar                                              2 Tbsp
Soy sauce                                                 2 ½ Tbsp
Sesame oil                                                2 tsp

1 Cut the cucumber in half length-wise. Remove the seeds using a melon baller, and slice into 1/4” thick half-moons.

2 Remove the stem and seeds from the chili and mince. Peel the garlic and mince.

3 Heat a wok until it smokes, and then add the oil and cucumbers.

4 Toss cucumbers as needed until lightly browned in spots. Add the Chilies and garlic and fry for 1 more minute.

5 Add the vinegar and soy sauce and toss together. Cook for 2-3 more minutes until aromatic.

6 Remove the pan from the heat, and then add the sesame oil. Toss thoroughly and serve with rice as a side.

Cherry Tomato Chutney

Cherry Tomato Chutney


Cherry Tomatoes, halved                                                         2 cups
Sweet White or Yellow Onion, minced                                     2 Tbsp
Fresh Oregano leaves, chopped                                               1 ½ Tbsp
Olive Oil                                                                                  2 Tbsp
Balsamic Vinegar                                                                     1 ½ Tbsp
White Sugar                                                                            1 ½ tsp
Salt                                                                                         As Needed
Black Pepper                                                                          As Needed
1 Toss all ingredients together in a mixing bowl, and let stand for 10 minutes before use.