Last year I was intrigued by garlic scapes but disappointed with how few I received. This year, the floodgates opened and I had more garlic scapes than I knew what to do with!! Of course, this made me very happy, so fret not- I did find places to use them. Unlike like year, however, we are getting fewer greens (which does make me sad) and more corn products. I'm not much for corn, other than dripping with butter fresh off the grill, so I had to get creative. Elly Says Opa is one of my favorite places for Greek inspired and vegetarian dishes. I liken this recipe to a briam (or Mediterranean style ratatouille) and the flavors were so incredibly fresh with all the produce I had on hand from this week's package. I enjoyed this dish, but I think Id rather use the sauce over a pasta next time. Stay tuned for another unusual cornmeal recipe soon!
Cornmeal Veggie Pie
Originally appeared on Elly Says Opa!
Crust:
3/4 C cornmeal (Source: FFM)
3 TBL flour
1 TBL melted butter
1 1/2 TBL olive oil
salt and freshly ground pepper
1/4-1/3 C water, milk or broth
Filling:
2 tsp olive oil
1/2 small onion, diced
1 red pepper, coarsely chopped
1 small tomato, seeded and chopped
2 cloves garlic, minced, divided (I used my garlic scapes- Source: FFM)
1/2 tsp herbs de provence
1 TBL balsamic vinegar
1 tsp butter
8 oz sliced mushrooms
1 zucchini, thinly sliced
3/4 C asiago cheese, divided
1/2 lb asparagus spears
Preheat oven to 400 and spray a pie or tart pan with a little oil.
To make the crust, whisk together cornmeal, flour, butter, oil, and salt and pepper. Add a little liquid until you get a dough that sticks together when pinched (like a graham cracker crust). Press the mixture into the bottom of the prepared pan and set aside.
Heat 2 tsp olive oil in a pan over medium heat. Stir in the onion and saute for about 3-4 minutes before adding the red pepper, tomato, 1 clove garlic (or scapes), and herbs de provence. Continue cooking about 5 more minutes until vegetables are tender. Add balsamic vinegar, scrape up bits stuck to pan and allow to evaporate., Move the mixture to a food processor pulse until smooth.
Wipe out the pan and add the butter. Cook mushrooms and the remaining clove of garlic (or scapes) until the mushrooms have given up all their juices and they are reabsorbed.
Build the pie by placing zucchini in concentric circles, slightly overlapping over the crust. Spoon the mushroom mixture on top of the zucchini, followed by all but 2 TBL of the cheese. Spread the roasted red pepper sauce across the pan. Layer asparagus spears in a radial pattern on top of the sauce. Sprinkle with remaining cheese and bake for 30-35 minutes.
Originally appeared on Elly Says Opa!
Crust:
3/4 C cornmeal (Source: FFM)
3 TBL flour
1 TBL melted butter
1 1/2 TBL olive oil
salt and freshly ground pepper
1/4-1/3 C water, milk or broth
Filling:
2 tsp olive oil
1/2 small onion, diced
1 red pepper, coarsely chopped
1 small tomato, seeded and chopped
2 cloves garlic, minced, divided (I used my garlic scapes- Source: FFM)
1/2 tsp herbs de provence
1 TBL balsamic vinegar
1 tsp butter
8 oz sliced mushrooms
1 zucchini, thinly sliced
3/4 C asiago cheese, divided
1/2 lb asparagus spears
Preheat oven to 400 and spray a pie or tart pan with a little oil.
To make the crust, whisk together cornmeal, flour, butter, oil, and salt and pepper. Add a little liquid until you get a dough that sticks together when pinched (like a graham cracker crust). Press the mixture into the bottom of the prepared pan and set aside.
Heat 2 tsp olive oil in a pan over medium heat. Stir in the onion and saute for about 3-4 minutes before adding the red pepper, tomato, 1 clove garlic (or scapes), and herbs de provence. Continue cooking about 5 more minutes until vegetables are tender. Add balsamic vinegar, scrape up bits stuck to pan and allow to evaporate., Move the mixture to a food processor pulse until smooth.
Wipe out the pan and add the butter. Cook mushrooms and the remaining clove of garlic (or scapes) until the mushrooms have given up all their juices and they are reabsorbed.
Build the pie by placing zucchini in concentric circles, slightly overlapping over the crust. Spoon the mushroom mixture on top of the zucchini, followed by all but 2 TBL of the cheese. Spread the roasted red pepper sauce across the pan. Layer asparagus spears in a radial pattern on top of the sauce. Sprinkle with remaining cheese and bake for 30-35 minutes.