I don’t
have a lot of experience with polish food, but one of my favorite writers is
Lily Brett, an Australian-American woman with polish roots. Her parents are
both Auschwitz survivors, a recurring topic in
her books, nonetheless written with such a subtle humor which is just
wonderful. Food is another constant
theme in the books, especially in ‘Uncomfortably Close’ (or ‘You gotta have
balls’), which even includes half a dozen mouth watering polish recipes at the
end. Unfortunately none for breakfast, so here is another one, which I found
doing some research. It is easy to make, easy to prepare and tastes really
good. The salsa is optional of course!
Ingredients:
·
5 oz. (140g) sliced bacon
·
5 oz. (140g) corn (not sweet)
·
2 oz. (50g) Parmesan cheese
·
18 oz. (500g) curd
·
2 eggs
·
5 oz. (140g) polenta
·
4 oz. (100g) flour
·
5 oz. (120ml) oil
·
salt
·
sweet pepper
·
black pepper
Preheat
the oven to 430°F (200°C).
Cut the
bacon in small pieces and fry in a dry skillet. Remove the bacon and use the
fat to grease a baking form of 7x10-in.
Grate the
cheese and stir together with the curd in a bowl. Beat in the eggs and add the
bacon. Finally add the polenta, the flour and the oil and stir to get a smooth
texture.
Season
with salt, sweet and black pepper.
Pour the
batter in the baking form and smooth the top. Sprinkle with the corn.
This part
can be done the evening before. In this case cover the form with cling foil and
put in the fridge. Take it out the next morning, while heating the oven.
Bake in
the middle of the oven for about 45 minutes.
Serve warm,
optional with the salsa below.
Serves 4-6
Cucumber‑Red Pepper Salsa
Ingredients:
·
1 medium cucumber, partially
peeled and chopped
·
½ c red pepper bell, chopped
·
½ small red onion, chopped
·
1 clove garlic, minced
·
¼ c fresh parsley, chopped
·
dash of salt
·
fresh or dried chili, chopped
(optional)
Stir
together all ingredients in a small bowl and salt to taste.
Cool in the refrigerator for
at least fifteen minutes before serving.