I was Inspired to make this dish by the small spice packet I had picked up in the market of Nice on my trip to South of France. When I smelled it again today, I thought of making something mediterranean inspired that would enrich the flavors of the citron and spices in the mix.
There are three parts to this recipe- Polenta, Tomato Confit, and the Herbed Vegetables.
Polenta Base: Ingredients: ½ cup polenta 2 cups vegetable stock 1 tsp butter Salt to taste
Procedure:
Heat the vegetable stock in a soup pot until it comes to a gentle simmer.
Pour in the polenta slowly, stirring continuously to avoid lumps.
Once the mixture has thickened and it has come to a gentle simmer again, switch of the gas.
Add 1 tsp of butter and salt to taste.
Tomato confit:
Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
2 large tomatoes on the wine, skinned and diced
⅛ tsp dried thyme leaves
Salt & Black pepper
Procedure:
Heat the olive oil and add the tomatoes and garlic to the pan. Add salt and let the mixture cook for a few minutes until the tomatoes have released their juices and have softened.
Adjust seasoning and add the dried thyme.
Herbed vegetables:
Ingredients:
2 Tbsp olive oil
1 white onion, diced
1 head leek, small diced
1 clove garlic, minced
¼ eggplant, small diced
1 cup chanterelle mushrooms, cleaned and roughly chopped
1 carrot, cut into half moons
¼ cup corn kernels
Salt & Black pepper
Parsley leaves to garnish
Procedure:
Heat up olive oil in a pan and the onions till translucent.
Add the leek and garlic and continue to cook for a few minutes.
Mix the eggplant, corn, and salt to taste and cover and cook until the vegetables are nearly cooked through.
Add the chanterelle mushrooms and ½ tsp of your spice mix and let the mixture cook gently for about 5-7 minutes more.
Adjust seasoning
Serve: in a flat bowl.
Mold about ½ cup of the polenta into the middle of the bowl.
Pour 2 Tbsps of tomato confit around the polenta.
Gently place the vegetable mixture on top of the polenta.
Garnish with parsley leaves.