Photography by Kip Dawkins | Recipes and food styling by J Frank | Prop styling by Tyler Darden
Kale with golden raisins; polenta with roasted peppers; rabbit.
31⁄2 cups organic, stone-ground cornmeal
101⁄2 cups water
3 teaspoons salt
Bring a large pot of water to a simmer (large enough to set a large metal mixing bowl on top). In another pot, boil 101⁄2 cups of water, add the salt and, when boiling, pour into the mixing bowl. Using a whisk, slowly add the cornmeal to the boiled water, until all is incorporated. Cover the bowl with foil, seal the edges and set it over the simmering pot of water. Make sure the bowl doesn’t touch the water. Cook for 1 1⁄2 hours, keeping the water at a moderate boil and stirring the polenta 3 to 4 times. Then pour the polenta onto a board or other surface and allow it to cool. Using a knife dipped into hot water, cut the polenta into shapes and arrange the pieces in an oiled pan. Bake for 30 minutes at 350 degrees. Serve with melted butter, olive oil or shaved Parmesan—or with roasted peppers.
1 each red, green and yellow pepper, washed, seeded and quartered
1 clove garlic
1 large tomato, chopped
1 sprig basil
Sauté the pepper pieces and garlic in olive oil for 3–4 minutes over medium heat. Add salt and pepper and tomato. Transfer all to a roasting pan, add the basil, cover and bake at 350 degrees for 30 minutes.
KALE WITH GOLDEN RAISINS RECIPE
1 pound Tuscan kale
3 tablespoons olive oil
3 garlic cloves, crushed but whole
1 dried hot red chili pepper (optional)
4 tablespoons golden raisins
2 cups vegetable stock
Wash the kale, remove the core stalks and cut the leaves into inch-wide strips. Over medium heat, heat oil, garlic and the chili, until the garlic starts to turn brown. Add raisins and stir. Add the kale and the stock, cover and simmer 20 minutes, until kale is tender. Uncover at the end and reduce liquid. Remove the chili, and salt to taste.
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