Wow, I am pooped from my graveyard shift last night. This was a horrible night for traumas and just a lot of patients. My aching back is keeping me from even wanting to cook, but I got a bit hungry tonight so decided on a favorite polenta dish that I have made quite a bit in the past. I tend to like the Pheasant brand of polenta, it has a much creamier constancy than many of the others like "Bobs" etc. I always use it and my polenta is pretty darned good. Of course, the tons of butter and parmesan don't hurt!! Big smile!!!!!
To start I must say I usually use italian sausage grilled on top of this with the marinara, but didn't have any tonight and my body just hurt too much to even go to the store, so I used what I had on hand.
To start follow the directions on the Pheasant package for basic Polenta. Be sure to stir it a lot with a whisk to keep it heading toward that creaminess. It will never be completely smooth, because polenta has a bit of grit to it. That's why they call it Grits in this country...I usually use half water and half vegetable or organic chicken stock to cook it in. Be sure you add salt or it will be flat...just like when you make cream of wheat or any cooked cereal. It takes about 30 minutes. Near the end take a big glob of butter and stir it in, and when it becomes done stir in a nice amount of parmesan cheese. I rarely use less than 1/2 cup grated and usually more.
Let the butter melt and the parmesan melt in stirring constantly. Splash in about 1/3 cup of cream or milk and whisk hard for a minute. Scoop out a serving onto a plate or into a bowl and spoon on your marinara (mine still left over from pizza night). Top that with some fresh chopped herbs and a bit of EVOO and some more parmesan. This is not a calorie free dish done this way, but you don't need a huge amount and it is so comforting. Poor a good glass of wine or a nice beer and enjoy. AAH I feel so much better. Now time to settle in and watch Monday night football...I am leading my league right now for this week, but I think it won't last past tonight.
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