This past Sunday I cooked up a storm for my family’s dinner. Four hours in the kitchen produced pan fried parmesan polenta, seared rib eye steaks, and a hearty stew of ratatouille with eggplant from my uncle’s garden. My aunt also cooked along side me and made a lovely dish of farfalle pasta, garlic, parsley, mushrooms, parmesan cheese, capers, and pistachios. Of course, silly me forgot to take pictures…
Everything came out wonderfully. I am a new fan of the thin cut rib eye steaks that takes just a minute to sear on both sides for a perfect medium rare. The favorite seemed to be the parmesan polenta made with chicken stock and finished with butter. After making the creamy polenta on the stove top, I spread it out on a parchment lined sheet pan and put it in the fridge to set. I then cut out triangles of the firm polenta and lightly fried them with a bit of olive oil in a sauté pan. Delish!
4 c. chicken stock, low sodium, Better Than Bouillon brand
1 c. corn meal (polenta)
1/4 tsp. black pepper
2 oz. parmesan cheese
2 oz. butter, unsalted
Bring the chicken stock to boil.
While whisking, sprinkle in the polenta in a steady stream.
Reduce the heat to low and cover. Cook for 30-45 minutes stirring occasionally until the polenta is soft and no longer gritty.
Add the black pepper, parmesan cheese, and butter. Stir until incorporated.
Spread out the cooked polenta in an even layer on a parchment lined sheet pan. Place sheet pan in fridge until cool and the polenta is set.
Cut out squares, triangles, or circles of the polenta and brush with olive oil. On medium heat, sauté the polenta slices until golden brown on both sides.