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Thanksgiving 2012

Thanksgiving 2012

Thanksgiving is a time when we appreciate what we have. Not saying that we shouldn’t appreciate what we have everyday, but that we take that one day, that moment and spend it with family and close friends! Everyone gets together to enjoy savory meals and luscious treats! It is where we take one day to celebrate diversity in its purest form and what better way to do that then with a huge feast!

This year we had Thanksgiving at my cousin’s house. Her place was big enough to fit most of the family. I ended up going early to finish putting together the little plates I made for everyone of the Portabello Mushrooms in Sun-dried Tomatoes,  Polenta, and Garlic Cilantro Mashed Potatoes topped with Basil Pesto. I know…sounds like a mouth full! I didn’t put large portions of each dish, but about a couple of spoonfuls (teaspoons) on each plate. I tried to be a little more creative and fancy by placing the food in a decorative way. As my mom would say…”shi-shi” =)

Thanksgiving Polenta and Mushroom Dish

Menu Of the Evening:

Dishes the family made:

Pumpkin Squash Soup

Pesto and Cheese Bites

Chicken Pot Pie

Vegetable Pot Pie

Classic Spinach Salad with Dried Cranberries

Uttapam with a homemade Cranberry Chutney (Our alternative to Turkey n Cranberry Sauce)

Roasted Veggies

Dishes I made:

Portabello Mushrooms in Sun-dried Tomatoes

Garlic Cilantro Mashed Potatoes

Polenta (Recipe Below)

Chicken Polenta Dish

Polenta Recipe

Servings: 6 servings

Total Time: 35 minutes

Ingredients:

4 cups water

1 cup Polenta (medium to coarse ground corn meal)(time will change if you choose quick cooking Polenta)
1 tsp salt (or as I use Garlic Salt)
1 tbsp fresh herbs (chopped – parsley, oregano, rosemary, etc)
1 medium shallot (diced small)
4 tbsp butter
2 tbsp Parmesan cheese

Directions:

Bring water to a boil in sauce pan or pot (whichever you have). Slowly whisk in the polenta (this helps make sure there are no clumps later).

Turn the heat down to low and cook, stirring frequently with a wooden spoon, for about
30 minutes as the polenta thickens. When the polenta has a creamy texture and
the corn meal is not hard, stir in the butter, Parmesan cheese, herbs, shallots, and salt and pepper.

Cook for another five minutes and remove from heat when you are ready to let it cool. (if you want the polenta have a certain look or shape after it sets in, then make sure you set up the tray before hand – I used a cupcake tray and cups to get the texture and shape for the polenta)

polenta dish

 

Polenta
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Vegetarian
Serves: 6
Ingredients:
  • 4 cups water
  • 1 cup Polenta (medium to coarse ground corn meal)(time will change if you choose quick cooking Polenta)
  • 1 tsp salt (or as I use Garlic Salt)
  • 1 tbsp fresh herbs (chopped - parsley, oregano, rosemary, etc)
  • 1 medium shallot (diced small)
  • 4 tbsp butter
  • 2 tbsp Parmesan cheese
Directions:
  1. Bring water to a boil in sauce pan or pot (whichever you have). Slowly whisk in the polenta (this helps make sure there are no clumps later).
  2. Turn the heat down to low and cook, stirring frequently with a wooden spoon, for about
  3. minutes as the polenta thickens. When the polenta has a creamy texture and
  4. the corn meal is not hard, stir in the butter, Parmesan cheese, herbs, shallots, and salt and pepper.
  5. Cook for another five minutes and remove from heat when you are ready to let it cool. (if you want the polenta have a certain look or shape after it sets in, then make sure you set up the tray before hand - I used a cupcake tray and cups to get the texture and shape for the polenta)

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