When Joana from Yummy Food Blog emailed me and asked me if I’d like to enter her Mediterranean-inspired recipe contest I was excited, however, as you may know, I don’t usually do things the ‘traditional’ way.
From Joana – ‘I’m asking a small set of bloggers including yourself to write a blog post or recipe all about your favourite dish that’s inspired by Mediterranean style cooking. For example, I’m originally from Portugal and love seafood and veggie dishes that are packed full of fresh herbs and spices such as Chorizo & Pancetta Bake and Bacalhau Com Natas. The most creative and imaginative post will receive a Kindle Fire HD, there is also a second prize of a £25/$40 Amazon Gift Voucher.‘
The recipe contest is sponsored by Spanish travel agency, Canarias –
‘Canarias.com – experts for all things travel in and around Spain and the Canary Islands. What once was a car rental company with a small fleet of 40 vehicles has become a major tourism company dedicated to the areas of Spanish tourism, car rental, leisure, health and food. We do everything in our power to offer our visitors the best experience by offering the widest range of products and services – everything the client needs to make their vacation unforgettable.‘
I’ve not had the pleasure of visiting Spain, but Sean has, and despite three separate visits to Italy, Spain is still his #1. Now that we know about Canarias.com, perhaps a trip to the Canary Islands is in order?
I came up with a fun Mediterranean-inspired appetizer that’s assembled in an round cake tin. It would be neat to present the ‘cake’ on a beautiful stand at a dinner party!
Polenta ‘Cake’ with Black Olive Pesto Filling and ‘Nduja Ricotta ‘Frosting’
6-8-inch round cake tin – greased lightly with olive oil or butter
1/2 C pinenuts
1 C Kalamata olives, pits removed (I buy Kalamatas that are already pitted and sliced)
1 clove garlic, rough chopped
1/4 C Manchego cheese, grated
1 500g tub Ricotta
1 C ‘Nduja**
2 C water
1 1/3 C milk
1 C cornmeal
1/2 tsp salt
2 Tbsp butter
1/4 C Grana Padano
– Toast pinenuts in a dry pan until golden – combine toasted pinenuts in a food processor with Kalamata olives, garlic clove and Manchego cheese – pulse until 50/50 chunky/smooth – mix with 250g of Ricotta and set aside
– In a small bowl, with a spoon, mix ‘Nduja and remaining 250g Ricotta until smooth
– In a large microwave safe bowl, whisk water, milk, cornmeal and salt – microwave in 1-minute intervals, whisking between each minute until thick – about 6 minutes – add butter and Grana Padano – stir to combine – voila! Microwaved polenta!
– spread a thin layer of polenta in greased cake tin – top with olive pesto/Ricotta mix – top with another layer of polenta – top with ‘Nduja/Ricotta Mix – top with another layer of polenta – leave yourself enough ‘Nduja/Ricotta mix to ‘frost’ the outside of the cake
– place cake tin in fridge to cool/set one hour – flip cake onto plate and ‘frost’ with remaining ‘Nduja/Ricotta – can be served warm or cold