3-18...POLENTA with SUNDAY GRAVY

I have to thank my cousin Joan for this dish which her mother-in-law introduced to her.  About a month ago I purchased some imported polenta from Italy and this is the perfect opportunity to try it.

INGREDIENTS:

Polenta

Parmigiano cheese, grated

“Sunday Gravy with sausage – see older posts for recipe

 PROCESS:

Prepare the Polenta per instructions on the box – usually one cup of cornmeal to 3 cups of water.  After incorporating some parmigiano cheese in the polenta I  placed it in a baking dish and topped it with the sauce and grated cheese.  I added some mozzarella for appearances, and baked it uncovered at 325 degrees for about 30 minutes.

COMMENTS:

I don’t know how objective I could be because of the sausage.  I believe I would give cardboard a 9 or 10 if served with sausage.  But…this was good,  A pleasing break from pasta but with the joy of Sunday gravy.

11-21…POLENTA WITH SUNDAY GRAVY

Polenta, a southern Italian comfort food. It sounds so elegant, but alas, it is nothing more than cornmeal mush. Typically it is served on a “polenta board”, placed in the middle of the table and covered with sauce. (My father considered polenta with rabbit a special treat.)

I have expanded my pasta quest to include polenta and risotto, so both will be appearing on my blog in the weeks ahead.

Yesterday we had penne pasta with a typical Sunday gravy…this one with a chicken base, skinless thighs on the bone. Tonight I used the leftover gravy and chicken on the polenta.



INGREDIENTS:

For the sauce check older posts for “Sunday gravy”.

For the polenta…Corn grits, available in a variety of brands.

PROCESS:

After removing the meat from the bone I warmed the sauce while preparing the polenta as directed on the package.

Spoon the sauce over the polenta, add Parmigiano Reggiano, and enjoy a delightful dinner…perfect for a gray, wet day.