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Italian Yumminess

July 4, 2012

The Copley Square Farmer’s Market is a wonderful joy. I don’t care that we have a CSA: I go regularly while it’s available. To supplement, of course. There’s something rich and earthy about it. It’s usually hot outside, and the air smells like basil.

Today, I picked up these goodies:

Broccoli, tomatoes, Soffra Pita (for Michael, but oooh I miss this), blueberries, eggs, zucchini blossoms, pepper greens, smoked mozzarella, and oyster mushrooms.

I think it’s so gorgeous.

So then, I made polenta with mushrooms and thyme and cornmeal crusted zucchini blossoms.

If you use a quick cooking polenta, you can have this all done in about 15 minutes.

Polenta with Mushrooms:

  • 1/2 cup cooked polenta (whichever kind you like. I used a quick cooking version and stirred in 2 tbsp Greek yogurt when it was nearly finished cooking)
  • mushrooms
  • blue cheese
  • chopped parsley
  • 1 tbsp thyme
  • salt and pepper
  • a little olive oil for the pan

Cook up your polenta. In another pan, drizzle a little olive oil in the pan, and put in the mushrooms. Give them a very quick cook. Add salt, pepper and thyme. Remove from heat. In each bowl, add polenta, and top with mushrooms. Sprinkle a little bit of blue cheese over each and parsley.

For the zucchini blossoms:

  • 3 zucchini blossoms
  • 1/4 cup (or less) ricotta
  • 2 tbsp chopped fresh parsley
  • salt and pepper
  • 1 egg
  • 1/2 cup gluten free breadcrumbs (I used the cornmeal kind)
  • canola oil

In a bowl, mix together ricotta, parsley and salt and pepper to taste. Fill each blossom with a little spoonful. Twist the tops to seal it closed. Dip into egg and then into breadcrumbs.

In a pan, put in a little canola oil. I just used enough to cover the bottom of the pan. When it’s hot enough, add the blossoms. Cook on each side, and then drain on paper towel to remove any excess oil. That’s it! Blossoms are a yearly treat, so when you see them, I highly recommend you get them.

4 Comments leave one →
  1. Jessica permalink
    July 4, 2012 12:38 pm

    BEAUTIFUL! Love the mushrooms & love your cooking style.

  2. ilovefetacheese permalink
    July 10, 2012 5:20 pm

    you are such a culinary master.

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