polenta

 

This Italian dish actually makes sense to me as a southern boy, since my grandmother used to cook what she called cush-cush, which was cormeal fried in a pan and usually eaten with fried eggs. This is a little more high-falutin and is a dinner entree, but it makes enough so that the leftovers can be topped with fried eggs the next morning.

 

Ingredients

 

• 1 1/3 cups corn grits or polenta (I get the packs made by Bob's Red Mill)
• 4 cups water
• 1 clove garlic
• 1 teaspoon oregano
• 1 teaspoon dried rosemary
• 1 teaspoon basil
• 1/2 cup paremsean (not the shaky can stuff)
• 1 cup mozzerella
• 2 tablespoon extra-virgin olive oil (this is the time to use the good stuff)
• 1/2 jar of good marinara sauce (I'm a fan of Paul Newman's Sockarooni)

 

Bob's Red Mill's package pretty much tells you how to do it. I just use 2/3 of their recipe since I'm only cooking for two. Boil the water, add the polenta and stir it so that it doesn't get lumpy. A whisk might be useful if it starts to get lumpy, but I usually stay with the long handled wooden spoon (that stuff hurts if it splatters you). Add the garlic and dried herbs. It takes about twenty minutes when it will thicken up like grits. Keep a lid on it when not stirring, because it will puff and bubble and mess up your stove, but usually keep it moving so those darn lumps don't form. At the end add the oil and cheeses. It will magically lighten in color and the oil will allow it to stay off the sides of the pot. This is when it's fun to stir it. Take it off the heat and put it in a heatproof casserole dish. Let it cool for 20 or 30 minutes. Slice it into 1/2 inch slices and fry them in a skillet (I'm all about the black iron skillet here). Meanwhile, heat your marinara in a small saucepan on low heat. Brown the slices on both sides. Top with the hot marinara and some extra cheese.

 

Good with an Italian style side, like steamed asparagus, wilted garlicky spinach, or broccoli.

 

Hopefully you will have some slices leftover that you didn't fry. Save them for the next morning. Fry them then and top them with fried or poached eggs. If you have the Hollandaise sauce leftover from the steamed asparagus, you're in heaven with the poached eggs. It's the best one two punch for dinner and brunch. Ever. In the history of Earth.

 

shopping list:

polenta

parmesan

marinara

 

sides: asparagus, california mix veggies, broccoli, garlicky cheesy bread

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