Polenta with summer sauce

I am a die hard fan of Italian food.  Pizza, pasta, bread, if it has complex carbs I love it.  The Eat Local Challenge always forces me to find healthy substitutions for  these not so healthy items.  Insert polenta with summer sauce, it's so delicious, you won't even miss the noodles! 

Summer Sauce

2 small carrots diced

1/2 onion diced

4 cloves garlic minced

4 tomatoes crushed  (to crush tomatoes run them along a box grater)

2 tsp salt

2 cups water 

1 cup red wine (optional but highly recommended!)

10-15 basil leaves 

1 tbsp pecan oil or butter 

Place oil and onions in skillet on high for about 2 minutes or until onions become fragrant.

Add in carrots and 1/2 cup of water, and a bit of the wine let this cook together stirring frequently until water is evaporated.

When water is evaporated add in garlic and another 1/2 cup water and a bit more wine cook until liquid is gone about 5 minutes.

Add in crushed tomatoes, the rest of the liquid, and salt.  Reduce heat to medium low and let the sauce simmer 10-15 minutes.

While sauce is cooking chiffonade the basil.  

Remove sauce from heat, stir in the basil and serve! 

Asiago Polenta

4 cups water

1 cup polenta

1/4 cup asiago (optional)

1/4 cup cream (optional)

Bring 4 cups of water to a rolling boil.

When water is boiling add in polenta stirring continuously until polenta no longer falls to the bottom of the pan.  This usually takes 2-3 minutes.

Reduce heat to low, cover, and simmer stirring occasionally for 20-30 minutes.

When polenta has a smooth non grainy consistency stir in cream and cheese if using and cool for 5 more minutes. Add salt to taste and serve! 

This recipe is great on its own though I served grilled green tomatoes and boudin from Cleaver and Co alongside mine.  It was a great pairing! 

Moroccan meatballs with cucumber salsa

I love making exotic meals out of local ingredients and Moroccan meatballs are the perfect example of that love.

Moroccan meatballs

4 tbsp chopped mint

1 cup chopped pecans

1/4 cup diced onion

2 cloves diced garlic

2 tsp salt
1 lb ground beef or pork

1 egg

Combine all ingredients in large bowl and mix with hands until combined.

Roll in to meat balls and place on greased baking sheet.

Cook at 350 for 10-15 minutes or until meat is cooked thoroughly.  I usually cut 1 in half to check for doneness.

Cucumber salsa 

1/2 onion diced

1small cucumber diced

1 small tomato diced
2 tsp chopped fresh dill

1 tsp salt
1 tbsp vinegar

Place all ingredients in a bowl and mix well.  Salsa is ready to serve immediately but it's even better if it has about 30 minutes to sit and let the flavors marry.

Spoon cucumber salsa generously over meatballs.  

I served my meatballs and salsa over brown jasmine rice but it would also be great over polenta, spinach, or even on their own.