Tailgating alla Toscana

In fall, tailgate parties take the place of picnics for casual weekend entertaining.

What’s to eat? Try an Italian shrimp salad, a white bean and tomato salad, a spicy vegetable polenta pie and an antipasto platter.

Options for the antipasto are roasted red peppers with fresh basil, oil and red pepper flakes; marinated artichokes; watermelon or cantaloupe wedges topped with paper-thin slices of prosciutto or bresaola, an air-cured aged beef filet; thinly sliced salami and an array of olives. A selection of cheeses, crusty slices of peasant bread and butter complete the hearty fare. Finish with a thermos of richly brewed coffee, biscotti and a bowl of fruit.

And if you’re not actually going to the game, this same help-yourself food also works just as well for a crowd watching football on TV.

WHITE BEAN AND TOMATO SALAD (IT’S A SNAP)

2 (15 1/2-ounce) cans white navy or cannellini beans, drained and rinsed

2 large tomatoes, cut into 1/3-inch dice

2 tablespoons minced oregano

2 tablespoons snipped chives

6 Kalamata olives, pitted and diced

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

1 1/2 tablespoons olive oil

1/2 teaspoon anchovy paste

Salt

Freshly ground pepper

Slices of sauteed sausage may be added to the salad for a more substantial dish.

Combine beans, tomatoes, oregano, chives and olives in bowl and toss until well mixed.

Combine balsamic vinegar, red wine vinegar, olive oil and anchovy paste in small bowl. Add to salad and toss. Season with salt and pepper to taste. (Salad be made a day ahead and refrigerated.)

To serve, mix well, drain off excess liquid and adjust seasoning. Serve chilled or at room temperature.

6 servings. Each serving:

149 calories; 101 mg sodium; 1 mg cholesterol; 4 grams fat; 22 grams carbohydrates; 8 grams protein; 0.95 gram fiber.

ITALIAN SHRIMP SALAD

2 tablespoons olive oil

1/2 cup diced red onion

1/2 teaspoon minced garlic

2 large red bell peppers, roasted, peeled and cut into 1/3-inch dice

1 tablespoon honey

2 1/2 teaspoons red wine vinegar

3/4 cup finely grated pecorino cheese

2 1/2 tablespoons drained capers

1 pound cooked shrimp, split lengthwise

Salt

Red pepper flakes

Heat oil in 8-inch nonstick skillet over medium-high heat. When hot, add onion and garlic and cook, stirring occasionally, until onion is softened, about 3 minutes. Add roasted peppers and cook until heated through, about 1 minute.

Transfer to mixing bowl and add honey, vinegar, cheese, capers, shrimp and salt and red pepper flakes to taste. Toss until well mixed. Taste and adjust seasoning. (Note: Salad may be made a day ahead and refrigerated.) Before serving, toss well and adjust seasoning. Serve chilled.

4 to 6 servings. Each of 6 servings:

194 calories; 521 mg sodium; 157 mg cholesterol; 9 grams fat; 7 grams carbohydrates; 21 grams protein; 0.20 gram fiber.

VEGETABLE POLENTA PIE

1 1/2 teaspoons olive oil, plus extra for preparing pan

1 tablespoon butter

1/2 cup diced white onion

1/2 cup diced crookneck squash

1/2 cup diced zucchini

1/2 cup diced green bell pepper

1 (14 1/2-ounce) can vegetable broth

3 tablespoons water

3/4 cup cornmeal

1/4 teaspoon salt

Red pepper flakes

1/4 cup grated Parmigiano-Reggiano cheese

Heat oil and 1/2 tablespoon butter in 2-quart saucepan over medium-high heat. Add onion, crookneck squash, zucchini and bell pepper and cook until just tender, about 4 minutes. Transfer to small bowl and set aside.

Bring vegetable broth and water to simmer in saucepan over high heat. Whisk in cornmeal in slow, steady stream to avoid lumping. Cook uncovered over medium heat, stirring frequently, until polenta starts to pull away from sides of pan, about 2 minutes. Add cooked vegetables, salt and red pepper flakes to taste. Cook, stirring constantly with wooden spoon, until thickened, about 2 minutes. Remove from heat.

Add Parmigiano-Reggiano and remaining 1/2 tablespoon of butter and stir until smooth. Pour into lightly oiled pie plate, spreading evenly. Let cool to room temperature. (Polenta can be made a day ahead and refrigerated, tightly covered.)

To serve, transfer to serving dish and cut into wedges. Serve at room temperature.

6 to 8 servings. Each of 6 servings:

126 calories; 502 mg sodium; 8 mg cholesterol; 5 grams fat; 16 grams carbohydrates; 4 grams protein; 0.33 gram fiber.