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  • Sister Clare Josef-Maier

Hearth & Table - October 17, 2019

Go ahead and drool. We won't judge you.

This Thursday was a big day for Hearth & Table!

Chef Ryan was on campus yesterday guest-teaching the "Food & Schools" course, offering basic cooking instruction and spreading the word about Hearth & Table. He prepared some delicata squash tarts (pictured above), and they were GOOD.

Then, as we prepared last night's delicious meal, we welcomed Duck TV to Central Lutheran Church to film a segment about Hearth & Table. Sister Clare, Chef Ryan, and volunteers offered interviews, and we can't wait to see the segment when it's done!

The meal last night was Creamy polenta with roasted winter squash & easy tomato sauce, Roasted veggie salad, and Easy blueberry cake (clafouti). Here are your star recipes for the week!:

Creamy polenta w/ roasted winter squash & easy tomato sauce

Serves 6


​Creamy Polenta:

6 C water

1 ½ C coarse-ground cornmeal (a.k.a. polenta)

¼ C butter Salt & pepper to taste

Easy Tomato Sauce:

2 T butter

2 onions, small diced

½ head garlic, cloves peeled and sliced

1 T dried basil

1 - 28 oz can crushed tomatoes

Salt & pepper to taste

1 ½ lbs peeled & roasted winter squash (about 2 lbs starting weight), kept warm

Shredded Parmesan cheese & chopped fresh rosemary, to garnish


1. In a large pot, bring the water to a boil. Using a whisk, slowly stir in the polenta. Immediately reduce the heat to low. Using a wooden spoon, stir the polenta frequently (don’t let it stick to the bottom of the pot!) for about 20-25 minutes, or until the polenta is fairly tender. Mix in the butter and season to taste (salt & pepper). Cover and set aside.

2. In a large saucepan or small pot, melt the 2 T butter over medium-high heat. Cook for 10 minutes, then turn the heat to medium and add the garlic and basil. Cook for 2-3 minutes more, then add the crushed tomatoes. Stir well, then season to taste.

3. Serve the polenta topped with the tomato sauce, squash, some parmesan cheese & fresh rosemary.

Easy blueberry cake

Serves 6-8


3 C blueberries

3 large eggs

¾ C milk or cream

¼ t salt

2 T butter, melted

1 t vanilla extract

¼ t almond extract (optional)

½ C white sugar

¾ C unbleached white flour


1. Preheat the oven to 350 degrees. Lightly grease a 9” pie pan or 9” round cake pan with butter. Put the fruit in the pan.

2. In a large bowl, whisk together the eggs, milk, salt, melted butter, vanilla, sugar, and almond extract if using.

3. Whisk in the flour, stirring until most of the lumps are gone.

4. Pour the batter over the fruit. Bake the clafouti for 45 minutes or until a knife in the center comes out clean.

5. Cool and serve, cut into portions.

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