I just checked on the internet to see if there is a difference between cornmeal and polenta. There is. It is and isn’t a big difference. They are both ground corn. The difference has to do with the type of corn, the way it’s ground and how it’s made. This article explains it better: polenta. What I found the most interesting is that the people asking the question were trying … Continue reading →
Quick-cooking polenta makes a very easy side dish for a quick dinner. If you have just a bit more time it makes cute single-serve timbales. These slip out of the ramekins easily but still hold their shape making for a very pretty presentation. The Caramelized Shallots add an unexpected crunch! The recipe assumes your ramekins hold about 1 cup (8oz, 250gr)…. which happens to be a perfect size for one. … Continue reading →
This is a re-do of a post I did years ago. The photo I had was not very appetizing…. Beef in a red wine / brown sauce is hard to photo creatively. I even commented in the post about it at the time. This one isn’t any better. However, I’ve made the dish often, starting back when we were still in Minnesota and I wanted to make it again so … Continue reading →
I saw something similar to this somewhere…. As is typical of me. At 3:00 in the morning I woke up and started thinking about dinner….. As is also typical of me. And so a recipe is created. I made this for New Year’s Eve dinner to go with a venison tenderloin that I simply roasted. It was meant to be an easy dinner so I could relax, sip champagne and … Continue reading →
When one cooks with red onions, red wine and red Balsamic vinegar the results tend to be very, well, dark…. almost black. This may seem like a fussy dish to make but it really isn’t. The polenta is made quickly and can cool on the counter until needed or in the fridge for hours. The onions just need a glance and a stir occasionally. Slow cooking is the key. I … Continue reading →
In the beginning of time I always varied the carbohydrate component of our dinners. In a typical week we would have pasta twice, rice of some sort twice, potatoes twice and something else – quinoa, barley, couscous or polenta. Then mon mari had his pancreas removed and became an instant T1 diabetic. Things changed…. It was, and still is to some degree, easiest for him to coordinate the right insulin for … Continue reading →
Someone once asked me where I came up with new recipe ideas. Easy – whatever needs to be used at the moment. Well, actually, not so easy. There are many days where I struggle to come up with something new and a bit creative using whatever comes from my garden and / or fridge. In this case it was the ever-present butternut squash, along with sage and shallots from the … Continue reading →
