Freaky Food Friday - Cheesy Polenta, Tabouleh Salad, Hummus

I don't know about you, but summer heat makes me think of different countries.  So I thought I'd introduce you to a few of my favorite non-traditional (for Americans) foods.  I found the Cheesy Polenta and the Hummus recipes on www.allrecipes.com.  The Tabouli Salad my mom got from a Lebanese cookbook (I have NO idea where she found that recipe book) and I copied it down into my personal collection shortly before mom died.


Cheesy Polenta



2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup polenta or yellow cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.


Tabouli Salad



3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1 chopped firm tomato
1/2 onion or 2 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
salt and pepper to taste

Prepare the chopped parsley and mint and set aside.

In a large bowl, mix Bulgur, chopped tomatoes, chopped onions/scallions with lemon juice, salt and pepper. Add to them the parsley and mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired.  Place in refrigerator and let sit at least 2 hours to let flavors combine.

(A/N: It's better to let it go overnight if you can.  You can also toss in chopped up cucumber if you'd like.  I've added chopped red/yellow bell peppers, cucumbers, and olives to this as well.  The olives didn't work as well but the vegetables worked all right with the mix.)


Hummus



1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.