A Taste of Pennsylvania Cookbook

VEGETABLE DAYTony’s Giambotte(Grandma’s Vegetable Stew with Polenta)presented by Paul MachChef Instructor, Pennsylvania College of TechnologyYields: 6 brunch portionsGiambotteIn a large frying or sauté pan over highheat, cook the garlic in the oil until lightlybrowned, stirring frequently. Add theeggplant and continue cooking over highheat until the eggplant turns light tanand becomes very soft. Add the peppers,zucchini and mushrooms to the eggplantand continue cooking until these vegetablesare just tender but still brightly colored.Add the sun-dried tomatoes and basil,cooking until they are fragrant and wilted.Season the eggplant mixture to taste andhold warm.PolentaIn a 3-quart heavy-bottomed saucepot,sauté the vegetables for the polenta in theoil over high heat. When they are bright incolor, add the liquid to the vegetables andbring it to a boil. When the liquid boils,whisk the cornmeal slowly into the boilingliquid, stirring constantly. The cornmealwill thicken. Lower the heat and cook forat least 5 minutes, until the cornmeal iscompletely hydrated and softened and themixture is the consistency of porridge.GIAMBOTTE:¾ cup olive oil2 Tbsp. garlic, chopped finely3 cups eggplant, peeled,diced large1 cup poblano peppers,seeded, diced large1 cup butternut squash,medium dice1 cup cremini mushrooms,sliced1⁄3 cup sun-dried tomatoes,cut into thin strips1⁄4 cup basil, chopped finelySalt to tasteGround black pepper to tastePOLENTA:1⁄4 cup olive oil1⁄4 cup red peppers, choppedfinely1 bunch scallions, washed,sliced thinly1⁄4 cup purple onions,chopped finely4 cups water or vegetablestock1 cup medium- tofine-ground cornmealSalt to tasteGround black pepper to tastecontinued next pageWINE PAIRING Shade Mountain - Pinot Noir17