Friday, July 13, 2012
A Little Olympic Provisions at Home.
Tonight I riffed off one of the Portland restaurant's entree plates to whip up this creamy polenta (well it was half polenta and half Trader Joe's new stone ground grits) for James' dinner. I mixed the grains ( 1 1/2 cups) with salt, butter, 3 cups of water and one cup of milk and popped them into the oven, uncovered, to bake for about 80 minutes. When the polenta came out of the oven I quickly mixed in a hunk of fresh goat cheese and ladled the creamy grains into a bowl topped with griddle sausages and -- because James is not a big tomato fan and our garden is still producing like crazy -- braised kale.