Featured Cookbook

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1. Meatball Stew with New Potatoes

2. Meal in a Muffin

3. Southwestern Polenta Torte

Book Description

The Girl Can't Cook contains 250 no-fail recipes readers will actually want to make. After-work supper ideas include Thai Chicken and Noodle Salad, Salmon Steak on the Barbie, and Potato and Egg Frittata. The book also features easy party menus such as The Big Holiday Dinner with turkey and all the trimmings, Vegetarian Feast, and Summer Barbecue. Along with quick and easy recipes such as Pita Pizzas with Pesto and Parmigiano, and Guacamole, Cinda Chavich also provides a complete guide to stocking your pantry with great cheeses, oils, vinegars, and seasonings. A perfect gift for the young-and-not-so-culinarily-inclined, The Girl Can't Cook is the cookbook for fabulous kitchen goddesses in training everywhere.

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The Girl Can't Cook: 250 Fabulous No-Fail Recipes a Girl Can't Be Without

Authors: Cinda Chavich

Date: June 2004

ISBN: 1552855260

Publisher: Whitecap Books

Paperback

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This is not the kind of dish you’re going to haul in your backpack up to a mountain stream, but it’s perfect if you’re just heading out to the park with the cooler in the trunk or setting up on a blanket in the back yard. It also makes a lovely addition to a brunch buffet and works equally well with other savory fillings. Try roasted vegetables and crumbled goat cheese between the layers of polenta, or use a filling of caponata and sliced Friulano cheese. Be creative and make this savory “cake” with your favorite flavors. One of the Girl’s truly impressive tricks.

Servings: 6-8

• POLENTA LAYER:

• 4 cups (1 L) vegetable or chicken broth

• 2 cups (500 mL) water

• 1 1/2 cups (375 mL) cornmeal

• 2 Tbsp. (25 mL) butter

• FILLING LAYER:

• 2 Tbsp. (25 mL) good-quality olive oil

• 1 white onion, chopped

• 1 tsp. (5 mL) granulated sugar

• 1 red and/or yellow bell pepper, chopped

• 1 jalapeno pepper, seeded and chopped

• 3 Roma (plum) tomatoes, seeded and chopped

• 1/2 tsp. (2 mL) chili powder

• 1/2 tsp. (2 mL) dried oregano

• 1 Tbsp. (1 mL) minced garlic

• 3/4 tsp. (4 mL) salt

• 1/4 tsp. (1 mL) freshly ground black pepper

• 1 Tbsp. (1 mL) chopped fresh oregano

• 1/2 tsp. (2 mL) cumin

• 2 cups (500 mL) shredded cooked chicken (leftover rotisserie or barbecued)

• 1/2 cup (125 mL) corn kernels

• 1/2 cup (125 mL) sliced black olives

• 1 lb. (500 g) grated or thinly sliced Monterey Jack cheese

1. In a large saucepan, bring the broth and water to a boil. Slowly add the cornmeal, whisking constantly to prevent lumps. Reduce the heat to medium-low and add the butter, garlic, salt and pepper. Cook over low heat for 30 minutes, stirring, until the mixture comes away from the sides of the pan. Stir in the oregano and keep warm.




2. Meanwhile, make the filling layer. Heat the oil over medium heat in a large sauté pan and cook the onion with the sugar for 15 minutes or until golden. Add the bell and jalapeno peppers and chopped tomatoes, and cook until most of the liquid is gone and the tomatoes have broken down, about 10 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute longer. Remove from the heat and stir in the chicken, corn and olives.




3. Preheat the oven to 350 degrees F (180C). Butter a 10-inch (25 cm) springform pan.

5. Place one-third of the hot polenta in the pan and press to form a smooth layer. Top with half the filling mixture and one-third of the cheese. Repeat the layers once, topping with the remaining polenta and finishing with the cheese.




6. Bake for 30 minutes, until brown and bubbly. Cool slightly or chill before removing the sides from the pan. Serve warm or at room temperature, cut into wedges.

More From This Book:

1. Meatball Stew with New Potatoes

2. Meal in a Muffin

3. Southwestern Polenta Torte

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