Layers

Well, as far as I can see, with one working eye, the blog news is that organic tomatoes really do have more nutrients, farmers' markets are a bargain priced alternative to low income families, most wine is contaminated by fungicides so if you can find organic go for it but don't stop enjoying wine with your meals, and eating grains with beans, lentils, vegetables, fruits, eggs and yogurt is really good for you. In a major medical study recently released, the so-called Mediterranean diets trumps our junk food red meat fiesta yet again.

So here's hoping our farmers are planning right now to plant all sorts of legumes and lentils, root veggies and greens galore to put sunshine inside our bodies.  And here's hoping markets share their wealth with the financially challenged too.

Meanwhile, as spring breaks through in warmer latitudes and winter continues to grip the north and challenge farmers to bring anything to the market, here is something I've been working on as a goodbye salute to the cold season.

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Polenta and Kale Layer Cake

Serves 6

2/3 cup polenta

3 cups water

1 tsp dried oregano

2 tbsp minced roasted poblano pepper

Pinch of red pepper flakes

¼ tsp salt

¼ cup shredded or grated mozzarella cheese

*carnivore options

2 bunches kale

1 med white onion, diced

5 garlic cloves, minced

3 tbsp olive oil

¼ tsp freshly ground black pepper

1 tbsp pine nuts

¼ tsp salt

½ cup ricotta cheese (fat free is fine)

2 lg sweet potatoes

¼ tsp salt

2 cardamom pods, cracked or ¼ ground cardamom.

2 tbsp mascarpone

¼ cup grated parmesan cheese

pinch of nutmeg

1 tbsp olive oil for the pan

Grease an 8 or 9” springform pan with 1 tbsp olive oil and set aside.

Preheat oven to 375º.

Peel and coarsely chop the sweet potatoes. Put in a pot and cover with water.

Add the salt and cardamom pods. Bring to a boil. Reduce heat slightly and cook until potatoes are soft, 12-15 minutes. 

Remove cardamom pods. Using a slotted spoon or spatula, put the sweet potatoes in a food processor. Add 1 tbsp of the cooking water and hold the rest. Add the mascarpone. Quickly puree.  Set aside.

Remove kale leaves from their thick stems. Wash and drain carefully.

Combine kale, garlic and pine nuts in a food processor. Using the pulse button, chop the kale into small pieces as though making pesto.

In a small skillet, heat 2 tbsp olive oil over medium/low heat. Add onions and black pepper. Sauté 5 minutes until onions are soft. 

Stir in the chopped kale mix. Sauté 3-5 minutes until kale is soft but still bright green. Remove from heat. Add salt and ricotta and blend well. Set aside.

In a medium saucepan, combine 1 cup sweet potato water with 2 cups water. Add salt and bring to a boil. Whisk in the cornmeal and continue whisking until it is absorbed and the mixture starts to thicken, 5 minutes.

Add oregano, pepper flakes and minced poblano pepper. Continue cooking over low heat 2 minutes, stirring with a wooden spoon. Add mozzarella cheese, stirring as you go and continue cooking 3 more minutes so all cheese is melted.  Polenta should be thick and creamy now.

Cover the bottom of the oiled springform pan with an even layer of the polenta.

Cover the polenta layer with an even layer of the kale mixture.

Top with an even layer of the sweet potatoes.

Top with the grated parmesan cheese and a sprinkle of nutmeg.

Cover the pan with aluminum foil. Bake at 375º for 30 minutes. Remove foil and continue baking 15-20 minutes until top is lightly brown.

Remove from heat. Cool in the pan 10-15 minutes. Remove sides of the pan.

Serve cut in wedges like a cake.

*Carnivores can add ½ cup chopped chorizo or pepperoni to the polenta or ½ cup chopped garlic sausage to the kale.