polenta cakes with rosemary and chives

Things are looking up here in New Hampshire - we actually had almost two days without rain! Today the rain is back with thunderstorms , but it has to stop sometime, right?

Yesterday I was experimenting with these cornmeal cakes, longing for the day when ( if?) my tomatoes are ripe. Can you imagine what a polenta cake with fresh diced tomatoes and basil would taste like? Add a nice green salad and some roasted or grilled chicken and it's a well rounded lunch or dinner. They are also perfect picnic fare, since they hold up well without having to pack in ice. Until the tomatoes are ready, I think I'll also try a green chile version - not only tasty, but pretty!

To make:

4 cups water

1 cup yellow or white cornmeal

salt and freshly cracked pepper

1/2 cup minced chives

2 T. chopped fresh rosemary

(1/2 cup or so parmesan cheese, grated, optional) If you decide to add the cheese, hold off on the salt)

Oil several ramekins or souffle dishes with canola or olive oil. If you prefer, you can oil an 8x8 inch cake pan and cut the cakes out with a glass or cookie cutter once cooled.

Bring 3 cups of water to a boil.

Mix the one cup of cornmeal into one cup cold water and mix briskly with a fork.

When the water comes to a boil, pour the water and cornmeal into the boiling water.

Stir, then whisk until the cornmeal is thick and blops as it cooks.

Take off heat and stir in the herbs, salt and pepper, and parmesan if desired.

Spoon into the ramekins or scrape into the cake pan.

Let cool at least 1/2 hour.

Unmold the ramekins by turning upside down - the cakes should pop right out.

If using the cake pan, cut out circles with a cookie cutter.

Serve at room temperature.

Enjoy!

PS/ Izzie the 3 year old liked the few plain polenta cakes I'd made - just in case. So if you're serving company that includes very small ones, make a few plain ones for them. ( She also tried to dip them in the coconut cream dip for the strawberries:)