June 26, 2013 by Joanne T Ferguson
Hands up, who wants to devour one of these NOW?
Based on the number of hands I can “see” in the air through the computer screen, I better got making more now too!
While standing in the kitchen the other day, STILL feeling the Hot Lover warmth of Roza’s Roasted Red Hot Lover Chilli, Mercette appeared to me.
Her smile “illuminates any room“, many people say!
Her smile was beyond what words could say on the day!
She w-h-i-s-p-e-r-e-d about her Lover’s Bites recipe!
And would I like it if she share it with me?
“S-L-O-W and steady wins the race,” Mercette “suggested” about her recipe!
With the end result, Mercette said, I TOO would be smiling and happy as can be!
Did you know all of their products are preservative free and gluten free?
I “paced” myself and broke the recipe down into “simple” parts, so please be patient with me!
125 grams (~4.4 ounces) canned corn; drained
1 kent pumpkin; peeled, small cubed
1 tablespoon butter, melted
1 tablespoon olive oil
In a fry pan on the stove over medium heat, saute corn for about 5 minutes until corn looks char-grilled.
Remove from stove top, set aside.
In a saucepan filled with cold water, over medium high heat, add the pumpkin; bring to a boil; simmer 5 minutes; drain well on a paper towel for about 30 minutes.
In a small bowl, whisk together “slightly cooled” butter and oil.
Transfer pumpkin to a “lightly oiled” flat tray; brush with butter oil mixture.
Preheat oven to 350 C. (180 F)
Roast in oven for 20 minutes or until lightly golden brown.
Remove from tray; set aside.
Hint and Tip
I “introduced” Mr. Roasted Pumpkin to Miss Chargrilled Corn and they got on splendidly!
They simultaneously asked each other, “Will you be part of Joanna’s recipe? lol
Oven times will depend based on the size of your pumpkin cubes.
My name is Joanne aka Joanna aka mickeydownunder aka FANG and I have a confession!
I have never cooked with polenta before but it HAS been “on my list” to do!
We all are “inspired” by what we read and see!
“As a guide” cooking polenta, this recipe really helped me!
I read with “interest” that children in Italy are tested for celiac before the age of six and that “true polenta” is made with cornmeal which is gluten free!*
That’s what I have included in my recipe!
Ingredients for Polenta Balls
1 cup polenta
4 cups water
1 tablespoon butter
1/2 cup coconut flour, sifted
1 teaspoon Old Bay Seasoning
pinch of salt (I used Himalayan pink salt)
Roza’s Gourmet Sauces Dairy Free Pesto
1 egg. beaten
If you don’t have Old Bay Seasoning, you can always substitute Cajun Spice. I think it would also be very nice!
In a saucepan, bring water and salt to a boil.
S-L-O-W-L-Y (and I mean slowly lol) pour the polenta in whisking “constantly.”
Reduce heat to low.; cover and cook for 20 minutes; making sure to remove cover and stir polenta at various intervals.
You do not want your polenta to boil.
When polenta is “soft”, stir in butter; remove from heat; adjust seasoning for personal taste.
Allow polenta to cool enough to handle.
ASSEMBLE!!! ASSEMBLE!!! ASSEMBLE!!!
Line a flat tray with “lightly oil sprayed” baking paper.
Make sure the tray can fit into your fridge.
NOTE TO SELF Make sure you remember NEXT time you do!
Scoop out 1 tablespoon of polenta into the palm of your hand; make a slight indentation.
Fill with pesto, pumpkin and corn.
Hint and Tip
I found it “heaps” easier to scoop out another tablespoon of polenta into my other hand and with my thumb, form an indentation.
I placed the top to the filled bottom; sealing any gaps.
Then “gently” S-Q-U-E-E-Z-E the ball together.
Trust me, the first one you WILL be gentle, after that SQUEEZE!!! lol
I found with placing some water in the palm of my hand, made the SQUEEZING easier and then you need to ROLL the ball as smooth as you can do!
Well done for staying with me!
Are YOU feeling the crescendo to this romantic recipe finale like me?
Cover the balls with another “lightly oil sprayed” piece of baking paper; cover with plastic wrap and refrigerate overnight.
The next day you will feel refreshed and look once again forward to tasting Roza’s Roasted Pumpkin Pesto & Corn Polenta Lover’s Bites!
In a bowl, combine flour and Old Bay Seasoning.
In another bowl, beat the egg; set aside.
In a flat plate, place coconut flour.
Roll the balls in flour, egg, then breadcrumbs.
Place them onto “slightly oiled” rimmed baking tray.
You can bake these or deep fry them.
I don’t do a lot of deep frying, but with the very cold winter weather, I decided to “treat myself” to deep frying and draining them well today! These come as crispy (non greasy) as can be!
Ingredients of the Dipping Sauce
4 tablespoons Roza’s Gourmet Sauces Dairy Free Coconut Chilli Mayonnaise
2 tablespoons jarred roasted peppers, drained, washed
In a hand mixer, combine above until smooth; adjust for personal taste.
While in my kitchen plating Roza’s Roasted Pumpkin, Pesto, Corn & Polenta Lover’s Bites, to be photographed, I turned my back “very briefly“, TRUE!
I “smelled” Mercette’s Lover’s cologne and looks like he left me a pink rose of friendship for making Mercette proud today that I adapted her recipe!
Can you FEEL the love today in the most EXTRAORDINARY way or is it just me?
These Roza’s Roasted Pumpkin, Pesto, Corn & Polenta Lover’s Bites sang one of my favorite songs I used in a previous recipe!
If you enjoyed this post, I would love to hear from you!