There is one thing that reminded me home and it always makes me smile. It is Polenta. My Mom makes the BEST polenta, but her recipe involves a big (and heavy) iron pan and at least one hour of steering.
I like to cook, but I like to do more simple things. So, when I found Chef Kathleen's recipe, I was in heaven. I served with some (ground) meat sauce and freshly grated Parmesan. It was perfect.
Creamy Baked Polenta
Recipe from: Chef Kathleen Daeleman.
1 quart water
1 tsp. coarse grained salt
1/4 tsp. ground black pepper
1 cup coarse ground polenta
1 TB butter
Recipe from: Chef Kathleen Daeleman.
1 quart water
1 tsp. coarse grained salt
1/4 tsp. ground black pepper
1 cup coarse ground polenta
1 TB butter
Preheat oven to 350º F.
Pour the water into a 1-1/2 quart baking dish. Add salt, pepper and polenta;
stir. Add the butter.
Place dish on center oven rack and bake uncovered for 40 to 50 minutes,
stirring after 20 or 25 minutes.
Polenta is done when almost all the liquid has been absorbed. Taste it. It it's cream and delicious, it's done. If it's granular and unpleasant, let it cook a little longer.
Makes: 4 to 6 servings.
And the left overs were eaten with some Butirro (fresh provolone cheese).



