This recipe comes from Eric Skokan, chef and owner of Black Cat Bistro and Black Cat Organic Farm in Boulder, Colorado. Accompany with a lovely pinot noir.
Recipe Ingredient Details:
6 large cloves garlic, minced
4 tablespoons olive oil
1 large or 2 smaller fennel bulbs, finely diced
4-5 large leeks, sliced into rounds
6 fresh sage leaves, minced (or 2 teaspoons dried)
4 sprigs fresh thyme, minced (or 1 tablespoon dried)
1 bay leaf
1 1/2 cups polenta or cornmeal
1/2 cup Romano or Parmesan cheese
6 egg whites
Sauté garlic in olive oil until soft. Add fennel, leeks, sage, thyme, and bay leaf; sweat over low heat, covered, for about 15 minutes.
While leek mix is cooking, bring 5 cups water to a boil. WIth a whisk, pour a steady stream of polenta into boiling water. Reduce temperature to medium and whisk for 15 minutes. The polenta should be the texture of slightly thin mashed potatoes.
Stir leek mixture and cheese into polenta. Set aside, covered.
Beat egg whites until they form soft peaks. Gently fold whites into polenta mixture. Place in a casserole and bake, uncovered, for 45 minutes. As casserole rises and browns, loosely place a piece of foil on top to prevent too much browning. Serve immediately.
Recipe Additional Notes:
Photography by: Laurie Smith
PER SERVING: 241 cal, 9g fat, 4g chol, 32g carb, 8g protein
Mon, 2012-07-02 17:39