475720 Thu Jan 03 08:48:31 -0800 2008 16 31 Home Cooking 0 3256699 Hi. Can anyone offer a suggestions for what to serve with this: http://www.epicurious.com/tools/searchresults?search=polenta+with+kale I have some really nice scallops and am thinking of just browning them but that seems a little underwhelming. Thanks. Thu Jan 03 08:48:31 -0800 2008 18666 Patricia 1 3256793 I would drizzle truffle oil over the scallops or I have made this dish using spicy italian turkey or pork saugae out of the casing sauteed and then top the polenta with the kale mushroon mixture. Thu Jan 03 09:11:52 -0800 2008 3256699 154210 napawinegirl 1 3256795 Frankly, that dish (which looks absolutely lovely!) looks like a main course to me just by itself. Scallops would be an excellent addition, but if it were me, I would just make up a side salad (tender greens dressed with a drizzle each of balsamic and olive oil and big pinch of kosher salt), open up a bottle of wine and call it at that. Thu Jan 03 09:12:30 -0800 2008 3256699 17548 BarmyFotheringayPhipps 2 3259114 I agree that it's a main course. At the most, I'd top it with a poached egg and a couple parmesan shavings. Thu Jan 03 18:50:11 -0800 2008 3256795 10681 piccola 3 3259281 Ooh, the poached egg sounds nice. We'll try that next time. I made this tonight, since I didn't have anything else in mind. It turns out that the thyme and lemon zest really tie the whole thing together: ignore them at your peril. Thu Jan 03 19:53:29 -0800 2008 3259114 17548 BarmyFotheringayPhipps 3 3259461 Yes, the poached egg sounds awesome. I'd still add bacon, especially with an egg! Bacon makes everything better. Thu Jan 03 21:07:20 -0800 2008 3259114 123480 scuzzo 4 3259519 It's already got a quarter pound of pancetta! Adding more pork would just upset the balance. Thu Jan 03 21:41:29 -0800 2008 3259461 17548 BarmyFotheringayPhipps 5 3259570 Can you really add too much bacon??? ;) Puh leeze. Thu Jan 03 22:08:08 -0800 2008 3259519 123480 scuzzo 1 3256817 My first thought was scallops before I read the rest of your post. That or lobster. But for the scallops I would sear and place them hot on a a tender baby green salad with champagne vinaigrette. Lobster would be cold, served same way. Lots of richness and contrasting flavors and textures. I love the idea of combining courses and serving mini mains. Thu Jan 03 09:18:02 -0800 2008 3256699 50431 chef chicklet 1 3256881 I wouldn't pair it with seafood. Polenta, along side a green such as kale (and mushrooms), cries out for pork. You have the ability here of preparing a perfect "hearty" winter meal. Weighing in with scallops would indeed be underwhelming (for me at least). Venison or other gamey meats would work well here also ... boar, etc. I hope I didn't offend any vegetarians or vegans here. Thu Jan 03 09:29:25 -0800 2008 3256699 10609 Cheese Boy 1 3257272 That recipe looks awesome! My first thought was add a really nice bacon to it and call it done! Yum. Top with a nice parm! Thu Jan 03 11:09:30 -0800 2008 3256699 123480 scuzzo 1 3259685 Broiled tomatoes as a side would balance the flavors nicely. This works well with the winter romas - brings the taste up a few notches. Thu Jan 03 23:34:35 -0800 2008 3256699 111267 meatn3 2 3269473 I like this idea. I'm going to do this, and mix them with a few of the candied tomatoes (ala Lynne Rossetto Kasper) I put up last summer. Mon Jan 07 09:20:50 -0800 2008 3259685 85422 clepro 3 3270378 Is this the recipe you made? http://splendidtable.publicradio.org/recipes/vegetable_tomatoes.html Sounds intriguing! Mon Jan 07 12:39:53 -0800 2008 3269473 111267 meatn3 4 3317645 Sorry, just got back here. No, that's not what I make. What I do (and I could swear I got it from one of LRK cookbooks) is this: take fresh tomatoes, quarter them, toss them in olive oil (generous amount), salt and pepper, then lay them in a single layer in a roasting pan. Start the oven off at ....oh...maybe 325. Roast 1/2 hr; turn down 25 degrees; continue for another 1/2 hr, turn down 25 degrees; and so on until the tomatoes are carmelized at the edges. Then dump all (tomatoes along with the oil) into a bowl and let sit for several hours (4-6) at room temperature. I always freeze several containers of these (tomatoes AND their oil) in the summer for use in the middle of winter. Lovely stuff. I'll try to remember to check my cookbooks tonight. Mon Jan 21 13:26:41 -0800 2008 3270378 85422 clepro 5 3334857 nice technique. thanks, clepro. Sat Jan 26 07:25:09 -0800 2008 3317645 105717 alkapal 1 3269419 Thanks for the replies everyone. I think I'm going to stick with scallops. I like the game idea but don't know how many at my dinner will. Mon Jan 07 09:05:30 -0800 2008 3256699 18666 Patricia