Need to be productive

I have taken off the last few days of all house things.  I have been burnt out on unloading boxes.  However today I am feeling like I am ready to be productive again.  I am taking a little time now while the boys are asleep to relax and watch a little Bethany Ever After.

A few things:

Joseph has become obsessed in the last two or three weeks with his blankies.  We have always had about four or five small little blankets in his bed with him and he never cared about them.  Then all of the sudden the last few weeks he can't go anywhere without his little blue soft blanket.  He has to be squeezing it when he goes to bed and wakes up clutching it.  It is really cute.  I will get a good picture and post it soon.

I made this delicious recipe about a week ago.  I pulled it out of a magazine and it was wonderful.  It is completely vegetarian.  Dave loved it too.  It says that it serves 4 to 6, but I think it serves more like 8 to 10.  Just a warning, it does take some time to prepare.  The chopping of all the veggies and sauteing of everything takes a while, so you need at least a few hours to prepare.

Caserola Milanese

Polenta


6 cups    water
2 cups    yellow cornmeal
2 oz        butter
salt and freshly ground black pepper taste
2 oz       grated Parmesan

Filling


3 cloves   garlic, minced
4 cups      chopped onion
3 Tbsp     olive oil
2     carrots, diced
3  celery ribs, diced
1/3 cup   fresh basil
2 tsp dried oregano
salt and freshly ground black pepper, to taste
3 cups  diced eggplant
1 1/2 cups diced zucchini
1  bell pepper, diced
1 1/2 cups canned plum tomatoes
3 Tbsp tomato paste
1/2 cup red wine
1/2 cup grated Parmesan
3 cups fresh mozzarella, shredded

Preparation - Polenta


Bring water to a boil and gradually add cornmeal in a thin stream, stirring rapidly.  While continuing to stir, add butter, salt and pepper.  Reduce heat to low and simmer for 20 minutes (it didn't take this long at all, just watch it), stirring often.  When the polenta mixture has thickened, add Parmesan.  Pour mixture into a buttered 12 inch casserole dish and let cool.  Refrigerate.

Preparation - Filling


Preheat over to 350 degrees.  Saute garlic and onion in oil until translucent.  Add carrots, celery, basil, oregano, salt and pepper and continue to cook for 3 to 5 minutes, until carrots are bright orange.  Add eggplant and saute for 5 minutes.  Add zucchini and bell pepper, cooking until tender.  Add tomatoes, tomato paste and red wine.  Simmer for 5 minutes.  Remove from heat and stir in Parmesan.

To Assemble


Spoon filling evenly over cooled polenta, top with mozzarella and bake 45 minutes to 1 hour, until cheese begins to brown.  Cool for 15 minutes before serving.