Thayer in the Kitchen

This is a breakfast recipe using the lovely spinach that we got in our first box  from our new farm My Fine Homestead. I love easy recipes that incorporate vegetables in courses other than lunch (which we typically don't eat) or dinner. My husband, Arthur, is a big fan of polenta and will happily eat it for any meal. If you try this dish, I hope you will find it as satisfying a breakfast as we did. Ingredients Polenta: 5 cups water or stock (I used a combination) 1 cup polenta 2 Tbsp oil (or butter) 1 tsp salt Greens & Eggs: 1 medium onion, chopped 1 bunch of spinach, chopped (or other greens like Swiss chard or baby kale) 2 - 4 eggs 1 Tbsp butter or oil Salt and pepper to taste Freshly grated Parmesan  Directions To make the polenta, pour the water into a pot, add the salt and bring the water to a boil. Slowly pour in the polenta while whisking well. Bring the polenta to a simmer on low heat, stirring often, cooking gently for around 30 to 45 min...

This is a quick easy dish to prepare for supper which is quite satisfying.  Adding the cheese and eggs to the polenta supplies more protein and makes for a richer tasting dish.  The chard on top provides a nice contrast as far as flavor and color. 3 cups chicken broth 1 cup dry polenta 1/2 teaspoon salt 2 eggs, beaten 4 oz. cheese (I used fresh creamy goat cheese with garlic from DreamFarm) or      grate some mild cheese so it can melt into the polenta 1 bunch Swiss chard 3-4 garlic scapes, or green onions 1 tablespoon olive oil 1 tablespoon fresh basil, chopped (you could substitute 1/2-1 teaspoon dry herbs, basil or oregano) salt and pepper To make the polenta:  Bring the broth to a boil and slowly add the polenta, stirring constantly.  Reduce heat and simmer 20-25 minutes or until tender.  You can also make this in a microwave to eliminate the chance of the polenta sticking or burning.  Next, add the beaten...

This is a recipe that another member of Harmony Valley Farm and fellow blogger, The Green Adventures of a City Girl, posted on her site. I made a few changes to use ingredients that I had on hand. I recommend giving it a try. I think you can probably vary it quite a bit and still get good results. The picture is also from her website, but I wanted to give you an idea of what the finished dish looks like. Layered Parmesan Polenta Bake 1 c milk 2 c water 1 t salt 2 c polenta or coarse ground cornmeal 1 t fresh sage, chopped 1 t fresh rosemary, chopped 1 T olive oil 2-3 c sliced green cabbage (about 1/4 of a small head) 3 spring onions, chopped - bulb and stalk portions kept separate 2 garlic scapes, chopped 1 tablespoon fresh basil, chopped 2 zucchini or summer squash, sliced thin 3/4 - 1 c Parmesan cheese, finely grated (I used a mixture of Ricotta Salata and Parmesan) Preheat oven to 400. Combine milk, water and salt in a large saucepan and bring to a boil. Add the sage, rosemary and ...

Last night a friend and I met at Swagat Indian Restaurant for dinner and then went to the public library for a planning session. We're planning a Mardi Gras dinner for the Madison Herb Society in March. We met to coordinate the menu which I really enjoy. It should be a great dinner. Arthur was on his own for dinner. For dinner on Wednesday I made Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portabello Mushrooms which was a recipe in the cheese newsletter from Harmony Valley Farm. 4 medium portobello mushrooms 3 1/2 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon chopped fresh parsley 4 cups water 1 teaspoons salt 1 cup polenta (coarse cornmeal) 2 tablespoons butter 1 cup grated sharp cheddar cheese (about 4 ounces) (other cheeses can be used) 1 bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips (other greens can be substituted) I used some brussels sprouts leaves that came in one of my boxes--I didn't even know you could eat t...