A vegetable day. August 2011

I really enjoyed the whole display and mixture of taste of the baked Polenta with the Gorgonzola cheese and Caramel Pears.

This was the process of making the baked Polenta.

This was the creamy Polenta version I made with milk. Since the plate was very quite and looked to plain, I tried to cheer it up in a little design and contrast colors. It ended looking like Thanks Giving plate at Grandma's home.

This was a vegetable day. We made a Quinua Cold Salad, a fresh organic tossed Vinaigrette Lettuce Salad and two different kinds of Polenta. This version is the drier version made with water, rolled up and served with a few slices of caramel pears and pieces of Gorgonzola cheese. The sweet flavor of the pear with the salty strong flavor of the Gorgonzola cheese and the quiet flavor of the baked Polenta worked quite well. The fresh bread was given to us by a different class.