"New from the Kitchen"
Recipe of the Month - March 2014
Accompaniments: Stuffed Polenta "Ravioli"
With many people watching their intake of glute either for health or weight loss purposes, this month's recipe is a variation on last months pasta ravioli. Using polenta instead of pasta this recipe is not only gluten free, but quick and delicious. It makes a great starter for an Italian dinner or as a side dish.
24 slices of polenta (any variety you like)
Stuffing for 12 raviolis
2 oz pancetta, finely diced
1 teaspoon minced garlic
8 oz fresh spinach, chopped
5 oz goat cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
To make the stuffing:
Cook the pancetta over medium heat in a non-stick skillet until slightly crisp. Add garlic and spinach and cook about 2 minutes. Spinach will wilt and reduce in volume. Add the goat cheese, salt and pepper and combine. Set aside to cool.
Spoon stuffing between 2 slices of polenta pieces, and brown on each side in a skillet coated with a little vegetable spray, until stuffing is warmed through.
Top with fresh tomato sauce.