Polenta Croquette with Braised Spinach, Stracciatella, Parmigiano-Reggiano, Parsley, Last Summer’s Tomato Sauce and Pine Nut Crunch  

I have written in the past about my approach to vegetarian dishes, you can check out my previous post here.

This dish came about when I was thinking about what should we do with all of the plum tomatoes that we put up in Mason jars this past summer.  To me that’s the coolest thing about this dish; we are using local tomatoes in the middle of January. Sure they’re not fresh tomatoes. However, they were bought from local farms (Drumlin Farm in Lincoln, MA and Kimball Fruit Farm in Pepperell, MA) during the height of the local season. So.. we are still supporting the local community and best of all- they’re freaking delicious!

To go with the tomatoes-we made polenta croquettes with Four Star Farm’s (Northfield, MA) cornmeal.  We braised The Food Project’s (Roxbury, MA) spinach and topped the croquette with  stracciatella from The Mozzarella House (Peabody, MA).

This one of the many vegetarian dishes that we have produced where you don’t have to be a vegetarian to enjoy.