Saucony Jazz Denim
2 tablespoons salted butter
Keeping polenta in the pantry (and a few go withs in the fridge) also means I don't have to hit the store to make something nourishing. with other hungry shoppers and starving kids on a weeknight.
1 butternut squash, peeled, seeded and chopped into 1 inch cubes
Polenta dried and ground corn is an inexpensive workhorse pantry staple that can be served any time of the day at any temperature, offering as many variations as your imagination can, well, imagine. You can find it in the cereal or grain section in many different textures. I like a medium ground polenta, but try different kinds to see what your family prefers. As a bonus, this is a gluten free grain, something Saucony Jazz Denim so many are searching for these days.
spinach, chard or kale be creative. The dish can be a side, a main, a snack, a breakfast or an appetizer.
Alternatively, cool to room temperature and chill overnight, then slice and fry in butter. Or, for soft polenta, reheat on the stove top or in the microwave with Reebok Pink Leather
I used to serve my son a bowlful of soft polenta with butter, honey and milk for breakfast before school. For supper, my Sicilian husband loves to make the long version, standing at the stove stirring, adding cheese and cream, covering everything with a blanket of Bolognese. At Dish Caf, we serve the cooked and chilled version, stamping out small bites for appetizers we crown with savory delights.
3 tablespoons olive oil
1/4 cup water
Along with the polenta, I'm giving you a simple method to roast those vegetables able to be cooked at the same temperature as the polenta. Adding water helps cook the vegetables all through and keeps them from drying out. Olive oil and butter help caramelize and add flavor. I serve the squash atop the polenta with a little grated cheese for a simple supper or quick lunch. Tell me what you come up with.
1 quart water or chicken stock
A hunt for ways to use polenta yields thousands of recipes, but the usual preparation method is basically the same, standing and stirring a pot, coaxing the grain and steaming liquid into a partnership of soft and creamy goodness. While I'm not against this method, sometimes setting and forgetting (for about 40 minutes) is a recipe for relief. Knowing dinner is making itself in the oven is wonderful when I need to cross a few more things off my list to check out for the day.
Try out this recipe and see what you think. Once your polenta is cooked, you can serve some for supper and save the rest for another meal. I like to keep the basic version seasoned simply. You can add grated cheese, cream or milk depending on how you're serving it. You can top the polenta with marinara, meat sauce, pesto, roasted vegetables, poached eggs, ratatouille, cooked greens like Reebok Brown Leather Shoes
1 teaspoon kosher salt
1 cup polenta or medium ground cornmeal
Preheat oven to Saucony On Feet
Preheat oven to 375 F. Place chopped squash onto a sheet pan and add oil, butter, salt and pepper. Using your hands, toss to coat then spread out evenly in a single layer. Add water. Bake 40 minutes, rotating once if your oven has hot spots.
1 tablespoon salted butter
1 teaspoon kosher salt.
Polenta comes in several grinds. Dish It Up columnist Nancy Horn likes medium ground polenta. The cornmeal is gluten free. / Joe Horn/For the RGJ
DISH IT UP BASIC BAKED POLENTA WITH ROASTED BUTTERNUT SQUASH
1/2 teaspoon freshly cracked black pepper
375 F. Combine polenta, cooking liquid, butter and salt in a baking dish and stir to combine. Bake 40 minutes and stir with a fork. Bake an additional 5 10 minutes, until polenta is tender and cooked and liquid is absorbed. Serve right away as soft polenta.
Polenta has had its 15 minutes of fame. What started as an Italian peasant dish turned trendy in the '90s, and everyone knew its name before long. My Maine bred Dad grew up on the American version, humbly known as cornmeal mush, and as a girl, I read about Ma Ingalls serving steaming bowls to Laura and Mary as they homesteaded across the West.
Test a few pieces of squash with a sharp knife for tenderness. Bake a little longer, if needed. Serve hot or at room temperature. Store in an airtight container in the fridge. Serves 6 as squash. Serve with polenta above.
stir baked polenta with roasted squash
For butternut squash:
Polenta, the Italian name for dried and ground corn, can be cooked on the stove top or baked; served warm, at room temperature or chilled; and stirred or topped with sweet and savory ingredients. / Joe Horn/For the RGJ
a little more liquid, breaking up polenta, then whisking to achieve soft texture. Serves 6 as polenta. Serve with roasted butternut squash below.
Saucony Jazz Denim
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