Recipe: Creamy Polenta with Roasted Red Peppers and Sausage

Creamy Polenta with Roasted Red Peppers and Sausage

Polenta:                                                                      
5 cups water                                                              
Salt and pepper to taste                                              
1 3/4 cups polenta                                                      
1/3 cup whipping cream                                                
1/3 cup grated mozzarella or cheese of choice

Red Peppers and Sausage:
4 medium red peppers
1 lb Italian sausage
1 tbs olive oil
salt and pepper to taste
1 pinch paprika

Preheat the over to 300°F.
Slice the peppers into thin strips and completely remove the seeds. Place into baking pan.
Remove the sausage from its casing and crumble onto the peppers. Drizzle with olive oil, salt, pepper and paprika. Mix well and bake for around a half hour or until the peppers are tender.
In the meantime, bring the water to a boil. Lower heat and slowly add the polenta while stirring. Remove from heat and stir in the whipping cream and salt and pepper.
Serve with mozzarella, red peppers and sausage on top.

-- Raspberry Truffle

Recipe: Gorgonzola Polenta with balsamic caramelized onions

Polenta:
5 cups water
Salt and pepper to taste
1 3/4 cups polenta
3/4 cup crumbled sweet gorgonzola, crumbled
1/3 cup whipping cream

1. Bring the water to a boil. Slowly add the polenta while constantly stirring.
2. Reduce heat to low and simmer until tender. Add more water slowly if the polenta appears too thick.
3. Remove from the heat. Add the gorgonzola and cream, stir until melted. Salt and pepper to taste.


Onions:
2 tbs olive oil
2 large white or golden onions, sliced into rings
1-2 tbs balsamic vinegar
salt

1. Heat oil in a large pan over low heat. Add the onions and a pinch of salt. Cook slowly for 10-15 minutes stirring periodically.
2. When onions are softened and tinged gold add the balsamic. Continue cooking over low heat for another 5-10 minutes.
3. Serve over the polenta.

-- Raspberrry Truffle

Recipe: Chocolate Chip Zucchini bread

1 1/2 cups flour
1/2 cup white sugar
1/4 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1 pinch of salt
1 egg
1/2 cup vegetable oil
1/4 cup milk
1 1/2 tsp vanilla extract
1 1/4 cup shredded zucchini
1 cup chocolate chips
(optional 1/2 cup chopped walnuts)

1. Preheat oven to 350°F. Grease pan with butter.
2. Combine flour, sugar, baking soda, cinnamon and salt in a bowl. In another bowl blend egg, oil, milk and vanilla extract. Stir into dry ingredients until just moist then fold in zucchini, chocolate chips and walnuts.
3.Bake for 20 to 25 minutes until golden brown.

--Raspberry Truffle