Polenta

This dish can be enjoyed at anytime with anything. Serve the polenta immediately if you like it smooth and creamy or top it with sautéed mushrooms to make a vegetarian version. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry. Try serving the fried style in the morning with an egg on top.

4 cups water
1 cup heavy cream
3 Tbsp. butter
1 tsp. coarse sea salt
1 cup polenta (stone-ground cornmeal)
½ cup Parmesan cheese, freshly grated
2 Tbsp. mixed fresh herbs, finely chopped
pepper, freshly cracked

In a medium saucepan, bring 4 cups water and cream to a boil. Add 2 Tbsp. of the butter and the salt. Slowly stir in the polenta, reduce the heat to a simmer, and cook, stirring constantly, until thick and creamy, 15-20 minutes.

Stir in the cheese, optional herbs, pepper, and remaining Tbsp. of butter.

Serve immediately or spread in a baking dish to firm up.

Makes 6 servings.