Tasteworthy Tuesday: fresh365

For the past 7 Tuesdays I have been posting recipes without formally introducing to you that Tuesday would be recipe day. I have decided that every Tuesday will officially be "Tasteworthy Tuesday" and every week these posts will be related to all things food. In addition to sharing recipes that are my tried and true favorites, I'll feature blogs devoted to cooking and entertaining.

Today I'd like to introduce you to fresh365 a blog devoted to providing fresh, seasonal, vegetarian recipes.  Recently I have been interested in introducing more vegetarian meals to my diet and this blog is a great resource.  The photography on the site is gorgeous and the feature I enjoy most is the "In Season Now" list on the right sidebar.  I love shopping for produce in season when it's at it's freshest and most delicious.  The recipe I'm most excited about trying is this one: 

Polenta with Fontina, Parmesan, and Thyme 

adapted from Better Homes and Gardens . serves 4

Ingredients: 

1 1/2 c fontina cheese (6 oz), shredded
1/3 c parmesan cheese, grated
2 T fresh thyme leaves
1 c yellow cornmeal
1 c cold water
1 t salt
black pepper, to taste
2 scallions, chopped

Instructions:

In a medium bowl, stir together fontina, parmesan, and thyme. Set aside. In a medium saucepan bring 2 3/4 cups water to a boil. Meanwhile, in a medium bowl, stir together cornmeal, cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to very low. Cook for 10 minutes, until mixture is very thick, stirring occasionally. Pour 1/3 of the polenta mixture to a greased square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the polenta.

Cover with foil and chill in the refrigerator 1 hour, until firm. Bake polenta, uncovered at 350F, 40 minutes, until lightly browned. Season to taste with pepper and top with thyme leaves or scallions.

Photo Credit: all photos are from fresh 365

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