BAKED POLENTA
AKA Last night's dinner-Cook as directed below. Call it Poenta because I like the sound of the word as I lick the roof of my mouth in pronouncing it. When done serve it any way you like; limited only by your imagination. Serving it with Italian or some other cheerful rope sausage is traditional. We went vegetarian which is just as good, if nor better-TRY THIS: Plop down 4 good rounds of fresh Mozzerella on each dinner plate, or a bowl for me. Then a generous portion of fresh spinach, sautéed not-quite-long enough with a little olive oil and beaucoup de garlic. Then about three generous slabs of painfully ripe, fat, red tomato- surmounted by an Everest of the Polenta. That's the way we roll!
3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)
DIRECTIONS
STEP 1
Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
STEP 2
Remove from oven, and add milk, butter, and marjoram; whisk briskly.
Serve.
AKA Last night's dinner-Cook as directed below. Call it Poenta because I like the sound of the word as I lick the roof of my mouth in pronouncing it. When done serve it any way you like; limited only by your imagination. Serving it with Italian or some other cheerful rope sausage is traditional. We went vegetarian which is just as good, if nor better-TRY THIS: Plop down 4 good rounds of fresh Mozzerella on each dinner plate, or a bowl for me. Then a generous portion of fresh spinach, sautéed not-quite-long enough with a little olive oil and beaucoup de garlic. Then about three generous slabs of painfully ripe, fat, red tomato- surmounted by an Everest of the Polenta. That's the way we roll!
3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)
DIRECTIONS
STEP 1
Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
STEP 2
Remove from oven, and add milk, butter, and marjoram; whisk briskly.
Serve.
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