Warm Fuzzy Homey Dishes: Polenta Gratin, Vegetarian "Meatballs", Winter Squash Galette and Important Olive Oil Info

Hi All!  It's good to be back online adding another blog post with a few of the latest dishes I have made recently!  I have been taking full advantage of this cooler weather by shopping seasonally and making dishes that warm the heart.

You see, there a those who cook because they love to be in the kitchen and smell the aromas, working with their hands...and that's great, I applaud them.  But, that's not me.  I began cooking in the kitchen more mainly because I LOVE to eat!!  It is the desire for yummy food that drives my cooking endeavors ..I confess I am just a fat kid at heart.  And I love it!

I am also bound and determined to show people that being healthy (and mainly vegan) does not mean I eat salad or plain rice like most people I come across seem to think.  I often get a horrified look from people, along with the question..."So...umm....WHAT on earth do you eat?"  Well people, I don't eat just as well as you, I eat better!  And being healthy does take a little more time, but with some experience under your belt, and a little planning, not too much.  This is coming from the girl who still takes forever to cut a pepper!!  (If you are still looking for resources, please check out www.onehundreddaysofrealfood.com and foodbabe.com)  Also, you will want to check out the olive oil info at the end!!

First recipe is one of my favorite to fall back on when we have Romanian guests over :).  Reason being, my husband is Romanian and a comfort food that Romanians commonly have is called mamaliga and it's like grits but more finely ground.  They usually serve it with lots of garlic and cheese.  This is a twist on that!  I love the versatility of dressing the dish up for company by cutting in squares, but when I don't have much time, I omit this step altogether for a quick meal!

Rosemary Polenta Gratin

 Ingredients
* 2 cups cornmeal grits, preferably stoneground
* 15 oz. can of tomato sauce or 1 1/2 cups homemade tomato sauce
* 2 tbsp. finely chopped fresh rosemary, divided
* 1/2 cup fontina cheese, divided
* 1/4 cup gorgonzola          
*if you do not eat cheese, you can use Daiya or soy cheese.  You can also sprinkle a mixture of nuts and breadcrumbs over the top and dot with vegan butter, such as Earth Balance
* 1 tbsp of (vegan) butter

1.  First step is to make the polenta.  Bring 6-8 cups of salted water to boil in a large soup pot.  Slowly pour two cups of grits in a steady stream into the boiling water, whisking as you go. Simmer this on low for 30-45 minutes  whisking every so often to avoid lumps and adding extra water if it gets too thick.  In last couple minutes of cooking stir in butter and half of the cheese.
2. Lay down parchment paper or lightly greased aluminum foil and pour the polenta out onto as pictured above.  Let cool for at least an hour.
3. Warm tomato sauce and half of the rosemary.
4. Slice in squares of whatever shape you like.
5. Pour thin layer of sauce in the bottom of a 3 qt gratin dish like in picture above on the bottom.
6. Stack polenta squares, covering with the fontina cheese and the rest of the rosemary.
7. Add the Gorgonzola or nut and breadcrumb mixture and then top with tomato sauce in thin bands.
8. Bake at 375 for 25-30 mintues until hot and bubbly.
**To make more quickly, omit pouring and cutting and just pour the polenta straight into a 3 qt gratin dish, top with your choice and bake for just 10 minutes in the oven.

This is delicious served with a simple, but colorful side salad:

vegetarian meatballs

http://www.epicurious.com/recipes/member/views/VEGETARIAN-MEATBALLS-1276437

ingredients

5 large eggs, lightly beaten...I only used 3.  
1 large onion, chopped fine
1 cup grated Parmesan cheese...I used vegan cheese here, about 1/2 cup, could also try nutritional yeast here
1 cup ground pecans or any other nut (peanuts not recommended)
1 1/2 cups finely ground fresh bread crumbs or Italian bread crumbs
2 cloves of garlic, minced
1/4 cup chopped fresh herbs such as parsley, thyme, oregano, and/or basil
3 tablespoons of olive oil
spaghetti or marinara sauce, optional...I used Amy's Smokey Maple Organic BBQ sauce (can find in health food section of grocery store) and cooked them in the oven for 3o minutes...SO good!!

preparation

Preheat oven to 400 degrees. Mix ingredients (eggs through herbs) together until just combined. Form into balls of uniform size. Heat olive oil in an oven proof skillet over medium high heat. Brown meatballs on one side, about 5 minutes. Carefully turn all over and place skillet in the oven for 10 to 15 minutes until browned on the bottom and cooked through. Finish cooking in simmering sauce for 45 minutes if desired
.

Winter Squash Galette (from Vegetarian Cooking For Everyone...best cookbook ever!)

Ingredients:
* 2 1/2 pounds winter squash, I used butternut
* 1 small clove of garlic, cloves separated but not peeled
* 1 tablespoon olive oil
* 1 onion, finely diced
* 12 fresh sage leaves, chopped, or 2 tsp dried
* 1/2 cup fresh grated parm. cheese (or for vegan I used 1/2 cup chopped walnuts)
* salt and pepper

1. Make the dough (Don't be intimidated--you can used prepared pizza crust in fridge section, whole wheat pizza crust packaged and made, or even try natural crescent rolls rolled out or a pie shell would work too...just check for partially hydrogenated oils).  If you want to take extra time you can make the dough.  You will need:
- 2 tsp. active dry yeast, 1/2 tsp sugar, 1/2 cup warm water, 3 tbsp olive oil, 1 egg (or 3 tablespoons of warm water with 1 more tbsp oil), 3/8 tsp salt, 1 3/4 cup of flour.  Dissolve yeast and sugar in water and let stand about 10 minutes until it bubbles.  Add oil, egg, and salt.  then stir in flour.  When dough is too stiff to work with spoon, turn onto counter and knead about 4 minutes until smooth and elastic.  Set in oiled bowl and cover with towel in warm place for about 45 minutes  or until doubles in size.  Roll the dough out and put it into a pie pan, use it as a pizza, or as a free form galette.
2. Preheat oven to 375.  Cut squash in half and scrape out seeds.  Brush with oil and stuff cavities with garlic.  Place cut side down on sheet pan and bake until tender, about 40 minutes   Scoop out flesh and mash with garlic cloves pulp (squeeze the garlic out of the skins like pictured below).
3. Warm 1 tbsp. of oil in a skillet over medium heat.  Add onion and sage and cook until onion is soft.  I also added walnuts here to toast some.  Cook for about 12 minutes and then add to squash mixture.
4.  Fill pie crust, spread over pizza, or place on rolled out galette dough leaving 2 inches of space.  If doing a galette, place dough over filling, then brush edges with some olive oil.  Bake until crust is golden, about 25 minutes.

What kind of Olive Oil do you have?? And why it matters...

Try to be careful to buy extra virgin, unrefined, cold-pressed olive oil with opaque glass or a tin.  This retains the most nutrients.  Read up on all the incredible olive oil benefits :http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132.  Olive oil is truly a wonder oil, with proven benefits of cardiovascular health, anti-inflammatory properties, bone health, strengthening skin, and so much more!