Pomodori e Vino

Well, I drew the easy recipe this week. When I read about Palma’s valiant stirring efforts I was comforted that I just had to stir my polenta for a couple of minutes, not the marathon 45 minutes that she had to stir. I chose to use Colavita Polenta, which recommended 5 minutes cooking time, but Marcella said to cook it for a full 15 regardless of what the box said. I followed her instructions completely and was rewarded with a beautiful pot of polenta.

When I was getting ready for this weeks challenge I was debating how I should serve this polenta. Should I go for a meat dish or something different? My son has just started a low carb diet, so I have gotten tired of all of the different forms of meat, fish and eggs that I have had to fix lately. I started looking online at different recipes to try and I came across a recipe for Gorgonzola polenta with mushrooms. In the recipe they talk about Marcella’s method of making polenta and how great it is. I took that as a sign and decided to use this recipe.

This recipe called for adding crumbled Gorgonzola to the warm polenta and stirring it in completely. The topping is made with Baby Bella mushrooms sautéed in butter and garlic. I then added a little dry red wine and let that cook down a bit. I then added some fresh lemon juice and parsley. I scooped out some of the top of my polenta dome and added the mushroom mixture. This was delicious. It would be a lovely dish to serve at a brunch.

This recipe has four ingredients: Béchamel Sauce, Polenta, Bolognese Meat Sauce and parmesan cheese. Once the three main components are made the dish comes together in no time. It is layered in a fashion similar to lasagna. However, instead of pasta it has sliced polenta. Each layer alternates polenta, the sauces (mixed together) and cheese. The whole thing is baked for about 15 minutes. If you’re a fan of Ragù and enjoy the comforting taste of polenta, this dish is for you.

Loaf of instant polenta chilled and ready for slicing

First layer covered in sauce and cheese

Baked and ready to be served

Baked Polenta with Bolognese Meat Sauce

This is a special recipe from 'The Essentials of Classic Italian Cooking'... at first I thought it didn't sound like anything special, but once we sat down to dinner~ we realized how really special it was.

The secret ingredient is a fine Italian red wine. Marcella and Victor suggest a Barolo~ My heart was fluttering as I poured this beautiful wine into the saute pan. And then an equal amount into our glasses :-).

Once again... simple ingredients, layers of flavors, and an incredible result. Simply... butter and oil, garlic and beef filets dipped in flour. Once the steaks are browned on each side they are set aside. The wine is then reduced in the same pan with the garlic and bits on flour. The steaks are returned to the pan just before serving.

I stirred up a quick pan of polenta with gorgonzola for the perfect side dish.

Allora~ Special!

Ciao y'all,

Sandi