Polenta

Polenta is great base for all kinds of flavors, it can be served soft or cooled in a pan and cut into shapes, then grilled or pan fried. The basic recipe calls for just two ingredients, corn meal and water, so is easy to make at the last minute.

Polenta

3 1/2 cups water or stock

1 cup corn meal

salt and pepper

cheese to taste (I used goat and Parm)

Start by boiling the stock.

Add the corn meal and constantly stir as it thickens.

After about 15 minutes, the mixture will thicken to a porridge consistency. Then add the cheese and season with salt and pepper. It can be served warm at this point.

If you are to make pieces to cook late, lightly brush a pan with oil and spread the hot polenta in. Smooth the top and cool until firm.

While this cools, I made a quick tomato sauce. Saute half of an onion over medium heat for about 10 minutes, then add about half a can of tomatoes. Cook over medium for about 10 minutes. Season with salt and pepper.

After the polenta has cooled, it can easily be cut into pieces. You can use a cookie cutter to make fun shapes. Dust with flour and pan fry in a touch of oil until golden on both sides.

Serve with the sauce, and a touch more goat cheese.