Polenta Cake Recipe Plus Roasted Peaches and A Valentine Story

Today I wanted to share a sweet and amusing story that I keep close to my heart. Yes, memories of my singles days.

Many years ago I had a roommate (N.) And she never cooks except... for Valentine’s Day—{when she invited a date over for dinner}--. She would spend all morning and half-afternoon in the kitchen, making all kind of excessive noises; food chopping, pots and pans banging and even crying out very loudly sometimes.My other roommate R. and I were absolutely frightened to go into the kitchen.  

Oh, No! The best thing to do in those days was tried to stay out of N's path.
 

N. was extremely careful with every detail; the food, tableware color, napkins, tablecloth and even the decoration—Red and pink paper hearts hanging from the ceiling--with white and pink lights. (Are you thinking what I’m thinking…yes, WOOOW! She believed that her date would be a total failure without a great Valentine's Day decoration!

My roommate R. and I used to hide at my room for hours. And laugh and joke around together about N. –Yes, I was a little naughty --We thought it was the most ‘corny thing to do’ in the entire world! We will never do something like that. — As the saying goes, ‘Never say Never’ 

 
N. also liked to decorate the table with little chocolate kisses wrap in small pieces of red cellophane paper, which she would then give to ‘the date’ as a present. She would Never forget a single Valentine detail!

At the end—after many hours of food preparation, and desperate noises coming from the kitchen—the house would become ‘Normal’ again. And by the time the date arrived, N. was perfectly dressed from head to toe, she looks serene and gorgeous. Was hard to admit after all it happened.

Fortunately for me and R. (my other roommate)—Things weren’t too bad for us. Since N. always invited us to have dessert with her and ‘the date’. Dessert consisted in a piece of delicious strawberry cheesecake or a big slice of brownie served with a scoop of vanilla ice cream— I enjoyed both :) Yes, I certainly knew how to take advantage of the situation! Ha, ha

 
Now days N. is married.--She finally has got married one of ‘the dates’--Her husband is a chef and also the one who does all the cooking at home .Of course …except for Valentine’s Day!

 

I still recall those days, particularly this time of the year. Today I don’t laugh about red and pink paper hearts anymore—in fact I love it. Aren’t they cute? :) 

So inspired by old memories,I made this Polenta cake with sautéed mushrooms, Parmesan and fresh thyme leaves. And for dessert Roasted peaches with caramel sauce and sliced almonds.

Polenta Cake with Mushrooms, Parmesan and Thyme
Serves 2

 
1 C. Fine Polenta, (fine texture)
2 ½ C. Water
1 Bay leaf
¼ tsp. Salt
50 g. / 1.80 ounces Unsalted butter
2 ½ Tbsp. olive oil, to grease a baking pan
Vegetable oil, for frying

Preparation:
In a medium-large saucepan add water, bay leaf and salt. And bring to a simmer. As soon as the water starts to get hot (not boiled) slowly start sprinkling in the polenta—stirring continuously with a wooden spoon to avoid formation of lumps. Cook on low heat for a couple of minutes.
When the polenta is ready, remove from the heat. Take out the bay leaf and add all the butter. Stir until butter is incorporated. 

Grease a baking pan with the olive oil. Pour the polenta into it. Spread the polenta using a spatula --about 2 cm thick. Cover the polenta with plastic wrap and place it into the fridge. Leave it for 3 hours to cool.
When ready, cut the polenta into pieces and fried.—Size of the pieces will depend on the size of the baking pan. I use a square baking tray (about 20 cm / 8” square). I usually cut them into 6cm x 6cm / 2.5 inch. (approx.)-- But you could cut them any size you prefer.

In a large frying pan add 2 Tbsp. vegetable oil. When the oil is hot, carefully place in the polenta pieces. Cook for at least 2-3 minutes (each side) or until light golden color.—Do not handle the polenta to much while cooking. It can break up and crumble.—Take out of the pan and transfer to a serving plate. Add the sautéed on top, parmesan cheese and thyme leaves.

Sautéed Mushrooms:
 

250 g. Button Mushroom
1 garlic clove, chopped
2 Tbsp. butter
2 Tbsp. Olive oil
Salt to taste

Preparation:
Heat a frying pan and add the butter and the olive oil. When the oil is nice and hot add the mushrooms, the garlic and salt. Cook for about 3-4 minutes until golden brown color. 

Roasted peaches with caramel sauce and sliced almonds
Serves 2 

 
3 Medium Firm Peaches, cut into halves
½ C. Brown sugar
2 Tbsp.Unsalted butter
½ tsp. Vanilla essence
 
Preparation:
Preheat the oven to 200 C/ 400 F. 
In a small baking tray peaches, add sugar, butter, vanilla essence. Roast uncovered for 20-25 minutes --basting them with the caramel juice occasionally--Until peaches are softened. When ready remove from the oven and set aside to cool. Serve the roasted peaches with vanilla ice cream and sliced almonds.