Polenta

This is comfort food; right up there with mashed potatoes. Perhaps better... The original recipe calls for heavy cream, but you really only need milk. However, do not skip the butter...

Ingredients:

• 2 cups water
• 2 cups milk
• 1 cup polenta
• 2 tablespoons butter
• 1 cup heavy cream (can use milk)
• salt, to taste

Directions:

Combine water and milk and bring to a rapid boil. Rain in dry polenta while whisking to prevent lumping. Reduce to a simmer and stir frequently. Simmer approx. 45 minutes.

When polenta tastes cooked, add butter and cream. When smooth and combined, season to taste.

Easily halved.

Recipe suggestion:

(1/2 polenta recipe serves 4 people) I use whole milk.
4 grilled hot Italian sausage. Boulder Sausage brand. In saucepan I cover the links with water, bring to a boil, remove from heat, cover and allow to sit for 20 minutes. You may freeze (once cooled) at this point. Unthaw, slice in half lengthwise and grill 2 minutes per side.
3 or to taste chopped roasted tomatoes in oil. Organic Mediterranean brand found at Vitamin Cottage.
Herb and garlic goat cheese (crumbled). Whole Foods brand.
Favorite Pesto (blog: 4/12/13) or Blue Moose Boulder brand.

Recipe Suggestion:

Ingredients:

• 1 1/2 pound ground turkey
• 1 pound hot Italian sausage
• olive oil
• 2 large onions, 1/2-inch slices
• 4 cloves garlic, minced
• 1 1/2 (7-ounce) can tomato paste
• 1 cup sour cream
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• salt and pepper to taste
• cooked polenta

Directions:

Brush the slices of onion lightly with olive oil. Preheat the grill to 400-degrees. Grill the onion until charred and tender. Set aside to cool and then chop.

Combine the spices, salt and pepper and set aside.

Heat 1 tablespoon olive oil in a large skillet. Add the ground turkey and Italian sausage and cook until no longer pink. Add the tomato paste, garlic, spice mixture and combine well over low heat. Remove from the heat and transfer to a large bowl.

Add the chopped onions and incorporate well. Add the sour cream and mix thoroughly.

Treat this mixture as your base for several dishes.

One suggestion is to place about 2 cups of the meat mixture in a lightly greased, small casserole dish. Cover with a layer of shredded Pepper Jack cheese. Seal the top with 2 cups of prepared polenta and top with more shredded Pepper Jack cheese. 

Bake in a 350-degree oven for about 20-25 minutes until bubbly.