Heat a large cast iron frying pan and place the unpeeled garlic cloves, jalapeño, bell pepper, and onion in the pan to grill. When the skin looks a bit charred, remove and let the veggies cool; then pinch the garlic from its skin and slice and chop the veggies
Heat a sauce pot with two – three tablespoons of olive oil. Add the chopped veggies and the fresh rosemary and handful of sage and let sauté for a minute or two.
Add the artichoke hearts with the marinade and the pumpkin and continue to gently simmer.
Add the seasonings and the Vegeta; add the water and the beans and gently simmer on a low heat for 25 – 30 minutes.
Heat a small frying pan with a tablespoon of olive oil and add a few leaves of fresh sage for a minute or two.
Drizzle the oil and add the sage leaves to garnish each soup bowl, along with freshly grated Parmesan cheese and fresh cracked pepper.
In large bowl combine all of the dry ingredients and mix.
In a smaller bowl combine the milk, eggs, chopped basil and Parmesan cheese and whisk.
Add the wet ingredients to the dry ingredients and mix.
Heat a large cast iron frying pan over medium heat with a 1/4 inch of canola oil.
Carefully spoon the batter into the pan and slightly flatten each with a fork. The oil should sizzle when the cakes are added. Do not overcrowd the pan.
After 2 – 3 minutes; when the cakes are golden, carefully turn over and finish cooking on the other side.
Line a platter with a paper towel to place the polenta cakes on when finished cooking.
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