#polenta fries and chill

[victusinveritas]

If you are vegan, a tube of polenta cut into sticks and baked at 425 for 30 minutes, sprinkled with some nutritional yeast and garlic powder, works as a substitute for mozzarella sticks. Dip in tomato sauce of your choice, Arrabiata being my favorite, but you do you.

Also, start with the Dune Miniseries from SyFy because it is tops.

[ryttu3k]

Not a clue how many vegan followers who enjoy cruises I have, but I want to stick the pictures I took of the main dining room vegan options somewhere, and it may as well be here! We ate at the main dining room five of the seven nights. Will include the night, the official description, my image, and a brief thought.

This was for a seven-day Australian domestic cruise on Royal Caribbean's Brilliance of the Seas. The nights we skipped were days 4 (British night, vegan options were garden salad, butternut squash curry that was available in the buffet anyway, and a vegan berry sundae), and days 6 (Royal Night, the other formal night - vegan options were a citrus/avocado/melon salad, stuffed red bell pepper, and a chilled banana-cocoa custard). Our sailing did not include Mexican Night (disappointingly, some interesting stuff on there!) or Mediterranean Night (exact same items as Bon Voyage).

Day 1: Welcome Aboard

Starter: Roasted Tomato Soup. A blend of seasoned vine-ripened Roma tomatoes topped with crunchy garlic ciabatta croutons and basil pesto.

A very tasty small serve of soup.

Main: Herb-Crusted Stuffed Portobello. With vegan creamed spinach and fluffy vegetable couscous, baked until golden in marinara sauce and herb oil.

Whoops, I started on this one before I took a photo. It was very round! The couscous was good.

Dessert: Peanut-Caramel Bar. Crispy peanut butter rice square with a touch of maple syrup over a sweet mixed berry compote.

No compote, actual fresh berries. I do love peanut butter and caramel, although it did feel fairly simple.

Day 2: Italian Night

Starter: Golden Polenta Fries with Spicy Dip. Crispy baked corn polenta served with a chilled creamy hazelnut-red pepper spread.

Delish, the sauce was fantastic. Kind of wanted seconds.

Main: Vegan Spaghetti Bolognese. Al dente pasta in a rich marinara sauce with hearty mushrooms and a tofu crumble.

It was... edible! Bizarrely, the tofu crumble seemed to be silken tofu? I got the impression it'd be more parmesan-like. This one was just okay.

Dessert: Crumbly Oat and Berry Bar. Layers of jam and brown-sugar-crusted oats baked fresh and topped with berries and mint.

Very tasty, although again, it felt a bit basic (and there was no mint at all).

Day 3: French Night (formal)

Starter: Creamy Butternut Squash Soup. Roasted harvest squash blended with coconut milk topped with crisp toasted pumpkin seeds.

Only a small serve, but an excellent pumpkin soup.

Main: Spring Pea and Asparagus Risotto. Creamy short-grained rice in simmering pea and mint sauce with jumbo tender asparagus.

Felt... sparse. These are not jumbo asparagus, RC! The peas were either frozen or freeze-dried? Not great. Pretty disappointing for formal night.

Dessert: Dark Chocolate Chip Cookies. Homestyle favorite served with fresh raspberries.

These, at least, were delish. Raspberry, single, lmao. Odd choice for formal night, though.

Day 5: Caribbean Night

Starter: Green Lentil Soup. Hearty lentils simmered in a San Marzano tomato base with fragrant rosemary. AND Maple-Soy Tofu and Avocado Salad. Chilled marinated tofu tossed with plump grape tomatoes, ripe avocado, and toasted white sesame seeds.

Two, two vegan starters! Got both, for Science. The soup was delish, and the tofu was beautifully done, although avocado lovers would be deeply disappointed by only two little cubes.

Main: Stuffed Grilled Eggplant. Whole wheat couscous with pomegranate seeds and bell peppers layered inside grilled eggplant, with minted cucumber and a spring onion dressing.

No pomegranate to be found, but otherwise extremely tasty.

Dessert: Vegan Fudge Brownie. Rich chocolate brownie with sweet whipped cream and caramel sauce.

The 'cream' felt odd, but the giant scoop of ganache more than made up for it. Delish brownie, very fudgy and much better than the cakey brownies they had up at Windjammer.

Day 7: Bon Voyage

Starter: Pan-Seared Asparagus. Jumbo green asparagus with creamy white bean hummus and a hazelnut-basil pesto drizzle.

Again! These are not jumbo asparagus! Tasted great, especially the hazelnut pesto, and Mum and I both got seconds of it, just... not much to it.

Main: Vegetable Greek Moussaka. Layers of grilled eggplant, Roma tomatoes and tender potatoes and onion, topped with panko breadcrumbs and served with oregano-tomato salsa.

My favourite of the mains, really filling and tasty.

Dessert: Chocolate Cherry Tart. Vanilla tart shell with rich dark chocolate ganache and cherry filling, sweet whipped cream and lemon zest.

No lemon zest, but there was a maraschino cherry! Very tasty, albeit quite hard to eat! (The ganache would slide around on top of the cherry filling.) The whipped cream was a bit overly sweet.

Overall thoughts

Not bad, and there has at least been an attempt! Some items were... weirdly sparse, like the formal night risotto, and the starter serves were sometimes tiny. Also, they do not know the meaning of 'jumbo asparagus', apparently. Some pretty decent desserts, albeit some quite simple. On the plus side, it's not just a scoop of lemon sorbet or some fruit!

Vegans won't go hungry, although you may want a protein shake or bar or something too.

[extemporaneousmusings]

14/6/23

Today I:

-didn’t oversleep, so I had time to chill for a bit before getting ready and going to campus early for writing group

-plugged the the last substantial holes in the draft! I only have a few sentences of political situating left to write, which I will get to next week after I do some lovely light reading on Putin

-got encouraging comments on my final chapter from my favorite committee member

-finally sat down and recorded my intro lecture for sports. I think I need to make a few tweaks and re-record one or two slides, but at least the bulk of the work is done

-am going to cook a very tasty meal of pan fried polenta and veggies on arugula, even though I’m not hungry, because I definitely still need to eat, and I promised E I’d bring them food at work

-finally am going to break the seal and listen to Janelle Monáe’s album. Sooooo excited

[wholesomebellies]

Polenta Chips

If you’re looking for a quick and easy snack that’s a healthier alternative to fried potato chips, then look no further than these flavourful polenta chips.

The secret to making them extra tasty is to use instant polenta and flavour the stock you cook it in. While plain water can result in a bland outcome, using a flavorsome vegetable stock infused with herbs, vegan parmesan, garlic powder, and onion powder will elevate the flavors to a whole new level.

Polenta, a staple in Italian cuisine, is not only affordable but also incredibly versatile. It’s made from ground cornmeal and was traditionally valued for its affordability, ease of preparation, and filling nature. In this recipe, we take polenta to the next level by transforming it into crispy and delicious chips.

Prep Time: 10 minutes Cook Time: 1 hour

Polenta Chips Recipe Ingredients

1 litre water or vegetable stock (vegetable stock will be more flavoursome)

2 tablespoons olive oil

4 tablespoons vegan parmesan

1 teaspoon salt

1 teaspoon mixed Italian herbs

1 teaspoon garlic powder

1 teaspoon onion powder

250 grams instant polenta

Recipe Notes: Equipment you Need

Large pot

Whisk

20 x 20cm tin

Baking paper

Baking tray

Wooden board

Polenta Chips Recipe

Polenta Chips Ingredients

Method

In a large pot bring to boil the vegetable stock or water with the olive oil, three tablespoons vegan parmesan, salt, Italian herbs, garlic powder, and onion powder.

Once it comes to a boil, gradually add the polenta and stir continuously with a whisk ensuring no lumps form. At this point taste to ensure seasoning is to your liking. Add more herbs or salt if necessary. Remove the rosemary.

Line a 20 x 20cm tin with baking paper and pour in cooked polenta. Smoothen surface.

Place in fridge for about an hour to set.

Once set, tip the polenta onto a wooden board and cut it into fries.

Place on a lined tray, sprinkle with salt and rest of vegan parmesan, and bake for 20 minutes. Turn the fries over and bake the other side for 20 minutes.

Serve with a dipping sauce of your choice.

To start, bring a large pot of vegetable stock (or water) to a boil, along with olive oil, few tablespoons of vegan parmesan, salt, herbs, garlic powder, and onion powder. Stir everything together to create a flavourful base for the polenta. Gradually add the polenta while continuously whisking to ensure a smooth texture without any lumps. Taste the mixture and adjust the seasoning if needed, adding more herbs or salt to suit your preference. Remove the rosemary from the pot.

Next, line a tin with baking paper and pour the cooked polenta into it, smoothing the surface. Place the tin in the fridge for about an hour to allow the polenta to set. This chilling process helps the polenta solidify, making it easier to cut into chips later on. Once the polenta has set, remove the tin from the fridge and carefully tip the solidified polenta onto a wooden board. Now comes the fun part—cutting it into chips! You can choose to cut them into thick chips for a hearty snack or thin fries for a lighter option. Use a sharp knife to create even slices, ensuring that each chip is of similar thickness.

Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Arrange the cut polenta on a lined baking tray, ensuring they are not too crowded, as this allows for even cooking and maximum crispiness. Sprinkle the chips with salt and the remaining vegan parmesan to add an extra layer of flavor. Pop the tray into the oven and bake for 20 minutes. After the initial 20 minutes, carefully flip the chips over using a spatula or tongs. This helps to ensure both sides of the chips become golden brown and crispy. Continue baking for another 20 minutes until the chips are beautifully crisp and golden.

Once your polenta chips are done, remove them from the oven and let them cool for a few minutes. They should be delightfully crunchy on the outside with a tender, creamy center. Serve your homemade polenta chips with a dipping sauce of your choice to enhance the flavor even further. Whether it’s a tangy tomato salsa, a creamy garlic aioli, or a spicy chipotle mayo, the choice is yours. The combination of the crispy chips and the flavorful sauce creates a mouthwatering experience that is sure to satisfy your snack cravings.

These polenta chips make a fantastic side dish or a tasty snack for any occasion. They’re a healthier alternative to traditional fried potato chips, as they are baked instead of fried. The use of instant polenta makes them quick and convenient to prepare, while the added flavors in the stock and the vegan parmesan elevate them to a whole new level of deliciousness. Plus, you can customize the seasoning to suit your taste preferences, adding herbs and spices of your choice to create a flavor profile that excites your palate.

Frequently Asked Questions

Can I use regular cornmeal instead of polenta for this recipe? While polenta is traditionally made from coarsely ground cornmeal, you can use regular cornmeal as a substitute in this recipe. However, keep in mind that the texture of the chips may differ slightly, as polenta has a slightly coarser texture. the taste and overall result should still be enjoyable.

Can I make these polenta chips ahead of time? Absolutely! These polenta chips can be made ahead of time and stored for later use. Once you have cut the polenta into fries and seasoned them, you can place them on a lined tray and freeze them until solid. Then transfer them to a freezer-safe bag or container for long-term storage. When you’re ready to enjoy them, simply bake them from frozen, adding a few extra minutes to the baking time.

Can I deep-fry the polenta chips instead of baking them? While this recipe focuses on baking the polenta chips for a healthier option, you can certainly choose to deep-fry them if you prefer. Keep in mind that deep-frying will result in a different texture and a higher calorie content due to the added oil. If you decide to deep-fry, make sure to use a deep fryer or a deep pot with enough oil to fully submerge the chips. Fry them in batches until they turn golden brown, then drain them on paper towels to remove excess oil.

Can I use an air fryer instead of baking in the oven? Yes, an air fryer can be a great alternative for baking the polenta chips. Preheat the air fryer according to the manufacturer’s instructions, then place the seasoned polenta chips in a single layer in the air fryer basket. Cook at a temperature of around 200-220 degrees Celsius (400-425 degrees Fahrenheit) for about 15-20 minutes, flipping them halfway through, until they are crispy and golden brown. Adjust the cooking time and temperature as needed based on your air fryer model.

Do I have to use essential oils? Not at all, it just adds that extra punch. Lemon rind and lemon juice are going to give your cake lots of flavour.

[ronniefein]

Matzo Polenta

Many years ago I decided to develop a Passover version of polenta — what my grandma called mamaliga — using matzo meal instead of corn meal.

The plain, version was beyond awful. My daughter said it tasted like a box.

But (never one to waste food) I mixed in some golden brown fried onions, celery and mushrooms, let the mixture chill inside a loaf pan, and when it was cold, I cut the loaf into slices and fried them until they were hot and crispy.

Perfection! A delicious side dish during Passover.

Follow me on Instagram @RonnieVFein

MATZO MEAL “POLENTA” CRISPS

2 tablespoons olive oil

1 medium onion, chopped

1 large stalk celery, chopped

2 cups chopped mushrooms

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mixed herbs such as dill, basil, rosemary, thyme

2 cups vegetable or chicken stock

1 cup water

1 cup matzo meal

salt and freshly ground black pepper to taste

1/2 cup grated Fontina cheese, optional

vegetable oil and/or butter for frying

Lightly grease a 9”x5”x3” loaf pan. Heat the olive oil in a saute pan over medium heat. Add the onion and celery and cook, stirring occasionally, for 3-4 minutes or until softened. Add the mushrooms, parsley and herbs and and cook for another 3-4 minutes or until all the liquid has evaporated from the pan. Set aside to cool slightly. Bring the stock and water to a boil in a large saucepan. Whisk constantly as you gradually add the matzo meal and cook for about 2-3 minutes or until the mixture is thick. Reduce the heat to low and cook, stirring occasionally for another 3-4 minutes or until the mixture is very thick. Stir in the vegetable mixture and season to taste with salt and pepper. Mix in the cheese of used. Spoon the mixture into the prepared loaf pan. Refrigerate until cold, at least one hour. Unmold the loaf onto a cutting board and cut into 3/4-inch slices. Heat the vegetable oil and/or butter in a saute pan over medium heat. Cook the slices a few at a time, for 2-4 minutes per side, or until crispy. Makes 6-8 servings

[zwinglys]

Recipe for Creamy Polenta with Roasted Corn and Fresh Sage Coarse-ground cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. It can also be made in advance, chilled for 2 hours, and then lightly fried in butter.

[allwaysfull]

Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

[magicgoose123]

i have polenta chilling in the fridge to slice and sauté later but i can’t stop thinking about it…im gonna cook onions garlic spinach carrot in butter a little white wine and tomato paste to spoon over the polenta. and a fried egg. and i might start this now and eat at like 5

[kikiscauldron]

Samhain Menu Masterpost 

The Samhain flavors are warm, inviting, and comforting. They incorporate in the vegetables of the season, such as kale, leeks, potatoes, squashes, and our favorite pumpkin. Sweets include apples, cranberries, and pomegranate. Spices include sage, rosemary, garlic, cinnamon, and nutmeg. If you eat meat this is a great holiday for roasting and slow cooking pork or chicken. Since Samhain celebrates ancestry, consider cooking a recipe from an old family cookbook. Here are some wonderful recipes that would fit into the Samhain menu perfectly!

Main Courses:

Main courses at Samhain are warm and comforting: think of roasted meats, slow cooked meals, and oven baked foods seasoned with rosemary, garlic, and sage. 

Butternut Lasagna with Mushrooms and Sage

Cranberry Crock Pot Pork Loin

Easy Shepherd’s Pie

Make Ahead Vegan Samosa Shepherd’s Pie

Polenta with Wild Mushrooms, Garlic and Sage

Pork Chops with Apples and Garlic Smashed Potatoes

Rosemary Garlic Chicken Quarters

Sausage Cauliflower Spaghetti

Shepherd’s Pie (Alton Brown’s recipe)

Skillet Roast Chicken with Fennel, Parsnips, and Scallions

Skillet Rosemary Chicken

Slow Cooker Pot Roast

Spaghetti Squash Meatball Casserole

Vegetable Shepherd’s Pie

Soups, stews, and chills: 

Soups and stews are also warm and comforting, incorporating seasonal root vegetables and slowly cooked meats.

Brie and Cheddar and Apple Beer Soup with Cinnamon Pecan Oat Crumble

Cheeseburger Soup

Colcannon Soup

Cozy Cabbage and Farro Soup

Creamy White Chili

Grandma’s Crock Pot Beef Stew

Harvest Soup for Samhain

Hunter’s Stew

Irish Beef Stew

Scotch Potato Soup

Slow Cooker Loaded Potato Soup

Roasted Garlic and Parsnip Soup with Sage and Lemon Butter

Salads

Fall salads also contain more root vegetables and kale, apples, nuts, and seeds.

Arugula, Apple, and Parsnip Salad with Buttermilk Dressing

Autumn Kale, Apple and Quinoa Salad

Fall Salad with Beluga Lentils, Grapes and Roasted Pumpkin

Farro, Roasted Beet and Goat Cheese Salad

Favorite Fall Orzo Salad

Pear Salad with Pomegranates and Cranberries

Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans

Radicchio Salad with Caramelized Carrots and Onions

Shaved Carrot and Radish with Herbs and Pumpkin Seeds

Breads

Traditional Irish breads and pumpkin breads are a perfect addition to the Samhain menu. 

Barmbrack

Holiday Stuffed Pumpkin

Irish Soda Bread

Irish Soda Bread with Raisins

Pumpkin Bread with Salted Maple Butter

Samhain Pumpkin Bread

Sides

Rich, filling, and warm sides made from cool weather vegetables like kale and Brussel sprouts, fall squashes, potato, nuts, and seeds fit in well for Samhain. 

Baked Parsnip Fries with Rosemary

Boxty Pancakes

Brussel Sprouts, Apple, and Pomegranate Salad

Colcannon

Crusty Baked Cauliflower and Farro

Kale, Cranberry, and Sausage Stuffed Acorn Squash

Perfect Roasted Pumpkin Seeds

Roasted Brussel Sprouts with Bacons, Pecan, and Maple Syrup

Roasted Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

Root Vegetable Gratin

Sautéed Kale

Stuffed Butternut Squash with Tempeh

Turnip and Kale Gratin

Desserts

Samhain desserts are sweet, aromatic, and use autumn classics like apples, cranberries, and pumpkins. Caramel and pecan are key players at Samhain as well.

Apple Caramel Cheesecake Bars

Apple Crisp Blondies

Apple Pie by Grandma Ople

Apple Pie Cookies (Vegan)

Autumn Spice Cake

Baked Apple Cider Donuts

Brown Butter Caramel Rice Krispies Treats

Caramel Apple Golden Oreo Icebox Cake

Chunky Apple Cake

Cinnamon Apple Cheesecake

Crabapple and Rosemary Tarts

Fig, Plum and Rosemary Galette

Halloween Bark

Maple Pecan Praline Crepe Cake

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin and Walnut Squares

Rosemary Remembrance Cake

Samhain Ritual Cakes

Salted Rosemary Pecan Brittle

Soul Cakes for Samhain

Soul Cakes (Gather Victoria)

Spiced Fairy Cakes

White Chocolate Pumpkin Snickerdoodles

Beverages

Top of your meal with a warm and fuzzy beverage! Mulled ciders, cinnamon and nutmeg spices, and fall fruit flavors are all comforting drinks for Samhain.

Apple Cider Floats

Festive Sparkling Cider

Harry Potter Pumpkin Juice

Homemade Starbucks Caramel Apple Cider

Minty Kale Limeade Mocktail

Mulled Apple Cider

Pumpkin Pie in a Mug

Pumpkin Spice White Hot Chocolate

Refreshing Pomegranate Spritzer for Fall

Salted Caramel Pumpkin Latte

S’mores Latte

[gelasssoek]

Corn meal mush. Thrifty and tummy filling, Cornmeal Mush makes a tasty breakfast, lunch, or dinner. The following steps show how to make Polenta, which is a close cousin to Cornmeal Mush. Cornmeal Mush is a unique southern style dish served as an appetizer or side and is both soft and hearty.

It's very similar to grits, though the cornmeal I buy tends to be ground a little finer. See more ideas about cornmeal mush, cornmeal, recipes. Old-fashioned, comforting cornmeal mush recipe that you can serve as a hot porridge cereal for breakfast, or as a.

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, corn meal mush. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Thrifty and tummy filling, Cornmeal Mush makes a tasty breakfast, lunch, or dinner. The following steps show how to make Polenta, which is a close cousin to Cornmeal Mush. Cornmeal Mush is a unique southern style dish served as an appetizer or side and is both soft and hearty.

Corn meal mush is one of the most favored of current trending foods in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Corn meal mush is something which I've loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook corn meal mush using 3 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Corn meal mush:

{Take 3 cups of yellow cornmeal.

{Make ready 4 cups of water.

{Take to taste of Salt.

Here are a couple of cornmeal mush recipes that you can use on those mornings when you need complete nourishment while running a race against time! See more ideas about cornmeal mush, cornmeal, recipes. Fried Cornmeal Mush covered in homemade grape jelly. Cornmeal mush is also commonly served fried, as in this recipe.

Instructions to make Corn meal mush:

Slowly add cornmeal to boiling water stirring constantly until well mixed.

Stir 2 more minutes.

Cover and cook in a double boiler 2 to 4 hours.

Pour into oblong pan cool completely.

Fry slowly in butter serve with syrup..

The mixture is left to set or placed in the refrigerator to chill and then cut into squares or rectangles. Cornmeal mush (or simply mush), an American dish which is at times called coosh, is a thick porridge or pudding made of cornmeal. The cooked mush is cooled to room. View top rated Corn meal mush recipes with ratings and reviews. My father took pride cooking his mush.

So that's going to wrap this up with this special food corn meal mush recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[battersbybrooklyn]

17 Cozy Restaurants and Bars in Cobble Hill

There isn’t a high volume of restaurants in the mostly residential Cobble Hill, but the small spaces are one of the area’s assets, yielding cozy restaurants with a down-to-earth neighborhood vibe. Italian restaurants reign supreme, though there are other gems, too, including one of Brooklyn’s best natural wine bars and standout Ethiopian food.

1. Henry Public

Outfitted in lots of wood and featuring a fireplace in its dining room, Henry Public has warm, cottagey vibes. It serves standard bar fare like a solid burger and grilled cheese, but it also has some throwback bar snacks such as radishes with butter, juniper pickles, and deviled eggs that give the place a bit of a 1960s feel. For drinks, the martini is a timeless option. Bonus is a happy hour Monday through Thursday from 5 p.m. to 7 p.m. with an $8 cocktail of the day and $5 draft beer.

2. Elsa

Three years after closing in the East Village, cocktail bar Elsa was reborn in Cobble Hill. It’s a place for drinks, although a limited menu of snacks including cheese and charcuterie plates are available. Owner Natalka Burian has said she wants the cocktail bar to feel “very feminine,” and as such, the space — co-owned with her husband Jay Schneider — is full of flowers and white marble, and a neon sign depicting a woman hangs out front. Standout cocktails include the “Night Silo,” made with espresso, whiskey, bourbon cream, maple, heavy cream, and absinthe. Bonus: It has a great bathroom for mirror selfies.

3. Lillo Cucina Italiana

This 17-seat Roman restaurant serves unfussy, carby food like gnocchi, cacio e pepe, and chicken Milanese. Its pastas are saucy and traditional. Chef-owner Giampietro “Lillo” Remia sometimes takes people’s orders himself, lending to the restaurant’s down-to-earth vibe.

4. Yemen Café

The Cobble Hill outpost of this Bay Ridge restaurant serves traditional Yemeni food in a casual setting. The lamb dishes stand out here, along with the slow-roasted chicken over rice. Meals come with a warming bowl of bone broth and the portions are plentiful, so expect to be very satisfied.

5. Shelsky's of Brooklyn: Appetizing & Delicatessen

Shelsky’s is a classic Jewish deli and a staple in the neighborhood when it comes to pastrami, bagels, lox, pickled fish, and delicatessen eats. A Shelsky’s bagel is the ideal start to the day, but don’t sleep on the pickled herring.

6. The Gumbo Bros

Critic Robert Sietsema once declared the Gumbo Bros. destination-worthy in a three-star review of the tiny restaurant. It has a small menu, too: three kinds of gumbos and four kinds of po’ boys, including an excellent fried green tomato version. There are sides and desserts to fill in the gaps. The narrow space with its exposed brick wall gives the restaurant a homey look.

7. La Vara

Alex Raij and Eder Montero have become major players in the Cobble Hill dining scene, and their Spanish tapas restaurant La Vara is a dependable destination for Moorish and Sephardic fare. It’s great for brunch, with big windows in the front looking out onto the very cute Clinton Street. The Gibraltar-style grilled chicken hearts salad and simple, salty anchovy-sesame conserva with charred bread are some standout snacks. Raij and Montero also recently added the international seafood restaurant Saint Julivert Fisherie to the neighborhood.

8. Charlotte Patisserie

This bright and charming French bakery, which also has a full cafe in Greenpoint, serves top-notch cakes and pastries. It also doubles as one of the better options for coffee and espresso drinks in the neighborhood, best enjoyed with a simple chocolate croissant.

9. June

June is a go-to spot for natural wine in Brooklyn, with by-the-glass offerings that change regularly and an extensive bottle list that also includes sparkling oranges. All of its wines are natural, and the staff is very knowledgeable when it comes to recommendations. There’s also a solid menu of seasonal small plates to accompany the wines. In warmer months, opt for the secluded back garden, but the low-lit, dark-wooded interior is cozy, too.

10. Ssam Korean Bistro

The exposed wood beams and hanging lightbulbs of Ssam Korean Bistro give the space a very rustic look, like a casual Korean restaurant set in a barn. There’s a fusiony menu of small plates, including bulgogi nachos and kimchi fries, but go for the bibimbap, which can come topped with the usual ribeye or pork shoulder but also other options like eel, spicy squid, or salmon. The drinks — which include beer, sake, house wine, and simple cocktails — are very affordable, with cocktails topping out at $10.

11. Sam's

Founded in 1930, Sam’s is a longstanding red-sauce Italian icon in the neighborhood. It sports classic red booths and checked tablecloths as part of its old-school charm, which includes very stiff cocktails. In addition to classics like spaghetti and meatballs and cheese ravioli in tomato sauce, it has pizzas made in a brick oven.

12. Awash Brooklyn

Awash serves homey Ethiopian fare in an industrial setting, after the restaurant updated its look in a 2015 remodel. It’s ideal for groups, especially since the best way to order is by choosing one of the combo options, which have vegan and meat variations. There are also cocktails and Ethiopian beers as well as tej, an Ethiopian honey wine.

13. Clover Club

Standout Brooklyn cocktail bar Clover Club has an elegant, throwback look, but it’s just as good for a casual after-work hangout — happy hour runs Monday through Friday from 4 p.m. to 7 p.m. with excellent $8 cocktails — as it is for an intimate date night. And the food is far from an afterthought, with a reliable menu that includes hanger steak frites, fried chicken with honey and hot sauce, and fry bread with braised rabbit. The kitchen stays open until 12:30 a.m. on weeknights.

14. Leyenda

From the same team behind Clover Club, Leyenda is another stellar food and drink option in the area with a great happy hour: Its rum and tequila-heavy cocktails that usually cost $12 to $14 are just $7 from 5 p.m. to 7 p.m. on weekdays and Saturday and Sunday from noon to 4 p.m. The bright space is ideal for brunch, which includes breakfast tacos, a watermelon and cucumber gazpacho topped with Maine crab, and a fried chicken torta.

15. Gersi

This cash-only, casual neighborhood restaurant serves inexpensive northern Italian fare, like a very simple spaghetti al limone and tagliatelle bolognese. At brunch, there are various egg dishes like poached eggs polenta with shaved fennel, prosciutto di parma, and parmigiano. As expected at an Italian restaurant, the wine list is mostly Italian, though there are cocktails, too.

16. Battersby

When it opened in 2012, Battersby became a hot spot in the neighborhood, and while the vibe has chilled out a bit, it’s still a solid dining option. The move is the $75, five-course tasting menu, to which all reservations are defaulted. The menu changes frequently — often multiple times a week — and has tinges of Italian, Spanish, and Mediterranean in dishes such as grilled bacon with sun gold tomatoes, gorgonzola, and celery or bomba rice with duck confit, octopus, chorizo, and piquillos.

17. White Maize

As far as fast-casual goes, White Maize is the top spot in Cobble Hill, serving arepas bursting with fillings like pulled beef and gouda or shrimp, octopus, and calamari. There are a few tables and communal tables, and when the weather allows, the whole front of the restaurant can open up to Smith Street. Don’t skip dessert: The quesillo, or flan, is silky-smooth.

Source: https://ny.eater.com/maps/best-restaurants-bars-cobble-hill-nyc

[wholesomebellies]

Polenta Chips

If you’re looking for a quick and easy snack that’s a healthier alternative to fried potato chips, then look no further than these flavourful polenta chips.

The secret to making them extra tasty is to use instant polenta and flavour the stock you cook it in. While plain water can result in a bland outcome, using a flavorsome vegetable stock infused with herbs, vegan parmesan, garlic powder, and onion powder will elevate the flavors to a whole new level.

Polenta, a staple in Italian cuisine, is not only affordable but also incredibly versatile. It’s made from ground cornmeal and was traditionally valued for its affordability, ease of preparation, and filling nature. In this recipe, we take polenta to the next level by transforming it into crispy and delicious chips.

Prep time: 10 minutes

Cook time: 1 hour

Set time: 30 minutes

Ingredients

• 1 litre water or vegetable stock (vegetable stock will be more flavoursome)

• 2 tablespoons olive oil

• 4 tablespoons vegan parmesan

• 1 teaspoon salt

• 1 teaspoon mixed Italian herbs

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 250 grams of instant polenta

Method

In a large pot bring to boil the vegetable stock or water with the olive oil, three tablespoons vegan parmesan, salt, Italian herbs, garlic powder, and onion powder.

Once it comes to a boil, gradually add the polenta and stir continuously with a whisk ensuring no lumps form. At this point taste to ensure seasoning is to your liking. Add more herbs or salt if necessary. Remove the rosemary.

Line a 20 x 20cm tin with baking paper and pour in cooked polenta. Smoothen surface.

Place in fridge for about an hour to set.

Once set, tip the polenta onto a wooden board and cut it into fries.

Place on a lined tray, sprinkle with salt and rest of vegan parmesan, and bake for 20 minutes. Turn the fries over and bake the other side for 20 minutes.

Serve with a dipping sauce of your choice.

Equipment you Need

Largepot

Whisk

20 x 20cm tin

Baking paper

Baking tray

Wooden board

To start, bring a large pot of vegetable stock (or water) to a boil, along with olive oil, few tablespoons of vegan parmesan, salt,  herbs, garlic powder, and onion powder. Stir everything together to create a flavourful base for the polenta. Gradually add the polenta while continuously whisking to ensure a smooth texture without any lumps. Taste the mixture and adjust the seasoning if needed, adding more herbs or salt to suit your preference. Remove the rosemary from the pot.

Next, line a tin with baking paper and pour the cooked polenta into it, smoothing the surface. Place the tin in the fridge for about an hour to allow the polenta to set. This chilling process helps the polenta solidify, making it easier to cut into chips later on.Once the polenta has set, remove the tin from the fridge and carefully tip the solidified polenta onto a wooden board. Now comes the fun part—cutting it into chips! You can choose to cut them into thick chips for a hearty snack or thin fries for a lighter option. Use a sharp knife to create even slices, ensuring that each chip is of similar thickness.

Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Arrange the cut polenta on a lined baking tray, ensuring they are not too crowded, as this allows for even cooking and maximum crispiness. Sprinkle the chips with salt and the remaining vegan parmesan to add an extra layer of flavor. Pop the tray into the oven and bake for 20 minutes.After the initial 20 minutes, carefully flip the chips over using a spatula or tongs. This helps to ensure both sides of the chips become golden brown and crispy. Continue baking for another 20 minutes until the chips are beautifully crisp and golden.

Once your polenta chips are done, remove them from the oven and let them cool for a few minutes. They should be delightfully crunchy on the outside with a tender, creamy center. Serve your homemade polenta chips with a dipping sauce of your choice to enhance the flavor even further. Whether it’s a tangy tomato salsa, a creamy garlic aioli, or a spicy chipotle mayo, the choice is yours. The combination of the crispy chips and the flavorful sauce creates a mouthwatering experience that is sure to satisfy your snack cravings.

These polenta chips make a fantastic side dish or a tasty snack for any occasion. They’re a healthier alternative to traditional fried potato chips, as they are baked instead of fried. The use of instant polenta makes them quick and convenient to prepare, while the added flavors in the stock and the vegan parmesan elevate them to a whole new level of deliciousness. Plus, you can customize the seasoning to suit your taste preferences, adding herbs and spices of your choice to create a flavor profile that excites your palate.

Frequently Asked Questions

Can I use regular cornmeal instead of polenta for this recipe?

While polenta is traditionally made from coarsely ground cornmeal, you can use regular cornmeal as a substitute in this recipe. However, keep in mind that the texture of the chips may differ slightly, as polenta has a slightly coarser texture. the taste and overall result should still be enjoyable.

Can I make these polenta chips ahead of time?

Absolutely! These polenta chips can be made ahead of time and stored for later use. Once you have cut the polenta into fries and seasoned them, you can place them on a lined tray and freeze them until solid. Then transfer them to a freezer-safe bag or container for long-term storage. When you’re ready to enjoy them, simply bake them from frozen, adding a few extra minutes to the baking time.

Can I deep-fry the polenta chips instead of baking them?

While this recipe focuses on baking the polenta chips for a healthier option, you can certainly choose to deep-fry them if you prefer. Keep in mind that deep-frying will result in a different texture and a higher calorie content due to the added oil. If you decide to deep-fry, make sure to use a deep fryer or a deep pot with enough oil to fully submerge the chips. Fry them in batches until they turn golden brown, then drain them on paper towels to remove excess oil

Can I use an air fryer instead of baking in the oven? 

 Yes, an air fryer can be a great alternative for baking the polenta chips. Preheat the air fryer according to the manufacturer’s instructions, then place the seasoned polenta chips in a single layer in the air fryer basket. Cook at a temperature of around 200-220 degrees Celsius (400-425 degrees Fahrenheit) for about 15-20 minutes, flipping them halfway through, until they are crispy and golden brown. Adjust the cooking time and temperature as needed based on your air fryer model.

Do I have to use essential oils?

Not at all, it just adds that extra punch.  Lemon rind and lemon juice are going to give your cake lots of flavour.

[unsellingconvenience]

Sous vide smoked pork chops (a few hours at 130F, then seared), with instant pot applesauce, steamed broccoli, and leftover polenta (chilled, sliced into cakes, and fried in butter). #dinner #porkchops #sousvide #instantpot #polenta #leftovers

[365-money-diary]

DAYS 22 - 28

DAY TWENTY-TWO [JAN 22]

8:30 AM - Wake up feelin’ good. Plus, it’s Friday! Make a chemex and eat a slice of orange bread for breakfast.

11:00 AM - Work has me stressin’ today. So happy it’s Friday.

12:00 PM - K wants a haircut and I need a break from my desk. I’ve been cutting his hair since the start of the pandemic and while I’m not great at it, I feel like I improve with every trim. Make southwest salad with chipotle ranch dressing for us for lunch.

3:30 PM - Snack on chips and salsa. Now that the appraisal is over, I’m excited to start a project I’ve been planning for a while - painting the trim in my entire house gray. Idk what it is but the trim we have is terrible and it is a sore spot IMO. Repainting will certainly help! Buy 10 paint samples from Home Depot and officially swear to be done spending money for the rest of the month. $31.13

4:00 PM - All I want is wine but I also want to play DDR. Decide to play first and then I can finish yesterday’s bottle of wine hah.

4:45 PM - That was SO fun! I’m seeing progress in every time I play. Do a round of dishes, rinse off in the shower, and pour a glass of wine. Hang out on the back porch and just enjoy the weather for a bit.

6:00 PM - Start prepping dinner – we’re doing veggie sandwiches with potatoes again. More wine!

7:00 PM - I have a late HH zoom hangout with a coworker. I finish yesterday’s bottle of wine and pour a small glass out of a new bottle. 

9:00 PM - K and I play Super Mario World until midnight or so and turn in.

DAY TWENTY-TWO TOTAL: $31.13

DAY TWENTY-THREE

8:30 AM - Spend the morning clearing YNAB charges. Definitely over my budget this month with the alcohol but it’s ok – I think this will be my last large alcohol run before we get vaccinated which gives me hope that I can buy less in general.

9:00 AM - Eat a clementine and make a chemex. I usually get up about 30 minutes before K so it gives me an opportunity for some me time. I read a couple of chapters of Remain in Love, watch Claire Saffitz make bagels on NYT Youtube, and listen/take notes to a session on the Mined app.

11:00 AM - Make tofu breakfast tacos with soyrizo for brunch. K and I play Super Mario for a while and I start to feel my blood pressure drop so I decide to go for a walk.

2:00 PM - Walked for 45 minutes and caught up with T, my best friend from high school. Decide after returning to just knock out today’s workout and do a 45 minute Power Zone Endurance Ride and a 5 minute Post-Ride Stretch. Rinse off, eat 2 clementines, a pretzel rod, and drink a nuun. 

6:00 PM - Finish posting thousand island dressing. I finished everything I wanted to do today to relax and I definitely feel refreshed and ready to shoot more recipes tomorrow. Watch a doc called Some Kind of Heaven with K, edit some more photos, and watch The Challenge

DAY TWENTY-THREE TOTAL: $0

DAY TWENTY-FOUR

9:00 AM - Chemex and a half a bagel with Earth Balance and nooch. Get a charge for CBS all-access. I signed up for this to specifically watch The Challenge. I’ll cancel it once I’ve binged all 20 seasons. $6.48

10:00 AM - Get to work on prepping nachos. I have a ton to shoot today which I am sort of looking forward to. I shoot a couple of the components - the nacho cheese & instant pot pinto beans and then toss the nachos together on a sheet tray and marvel at my work.

1:00 PM - We finally get to eat the nachos. They turned out super delicious and honestly, aren’t too terrible for the bod either. Open a polar seltzer and chill on the couch for a bit. 

4:00 PM - Clean the kitchen, play DDR, drink a glass of wine on zoom with K’s family.

7:00 PM - Make broccoli fried rice for dinner. Try to catch up on hydration while I watch the challenge. See a charge come in from an annual Nintendo live thing. $21.47

8:00 PM - Finish season 11 of The Challenge and read some more Remain in Love while K plays Super Mario.

DAY TWENTY-FOUR TOTAL: $27.95

DAY TWENTY-FIVE

8:30 AM - It’s raining again today. Make a chemex and eat a banana. In general, I’m having a hard time getting started today though I’m not sure why. Pure Barre weekly charge comes thru. $15

11:15 AM - Ok I really gotta focus. Make my to-do list and get crackin'.

12:00 PM - Make lunch - Same salad as last week – Spring mix, taco seasoned tofu, corn, scallions, black beans, avocado, cilantro, and a cashew chipotle ranch dressing – with a La Croix.

3:00 PM - Eat some grapes & a few tortilla chips

5:00 PM - Do a 30-minute Peloton ride. Efforts beyond “endurance” are so challenging for me. One day I’ll get there.

7:00 PM - Rinse off and drink 2 glasses of wine, a few chocolate squares, and broccoli fried rice. Spend the rest of the evening editing photos of seitan corned beef and watching The Challenge.

TWENTY-FIVE TOTAL: $15

DAY TWENTY- SIX

8:30 AM - Make a chemex. Today is pretty light so I spend the morning opening mail and paying bills. Email K his portion for rent – I don’t include the landscaper since his funds are kind of limited right now being furloughed. I add it to our ongoing tally of COVID expenses which we will settle up at some point when he has a stable income – he owes me around $1500 but I also don’t really care since eventually we’ll be married and it probably all evens out in the end.

10:00 AM - Eat a banana and a few crackers.

12;15 - Eat the same salad as yesterday with a La Croix.

3:00 PM - Eat pretzels. 

4:30 PM - Drink nuun and do a barre workout. 

7:00 PM - Eat broccoli fried rice for din with wine. Finish my post for seitan corned beef.

9:00 PM - Go on a cold walk with K and then finish Remain in Love.

DAY TWENTY- SIX TOTAL: $0

DAY TWENTY- SEVEN

8:30 AM - Chemex and plant yogurt

12:30 - Eat the same salad as yesterday with a La Croix.

3:00 PM - Eat chips, salsa, and some potato-carrot cheese. Buy a book called Whole Again for Kindle. Start doing a session on Mined app but get interrupted by work stuff. NBD! $12.99

5:00 PM - Do a 30 minute Peloton ride with a friend.

7:00 PM - Finishing out the last of the veggie sandwiches tonight for dinner with roasted potatoes. Also drink a glass of wine and finish the Mined session.

DAY TWENTY- SEVEN TOTAL: $12.99

DAY TWENTY-EIGHT 

8:30 AM - I got a decent amount of sleep last night. Feelin’ a-ok! Reconcile YNAB activity before peeling myself out of bed. I’m way over this month due to two yardwork charges and the alcohol but I’ll live. Make chemex, open laptop, get working.

10:30 AM - Eat a plant yogurt.

1:00 PM - K and I split the rest of the broccoli fried rice today for lunch. It’s not much so I also eat a half a bagel with butter, nooch and salt.

5:00 PM - Take a walk, call S (sister) and she is kind of spiraling and wants to take me on the rollercoaster with her so I let her go. We end up reconvening and she sort of apologizes.

6:00 PM - Make dinner, a recipe from bon appetit - Miso Polenta with Spring Vegetables and Tofu. The store was out of polenta so I make it with rice. Turns out alright but probably won’t make again.

7:00 PM - Hop on a zoom with some lady friends and then facetime my childhood nanny G. She’s the best and I miss her so much. Drink 2.5 glasses of wine

11:00 PM - An acquaintance posts that she has COVID. She’s a food service worker and posted her venmo and I send her $20. $20

DAY TWENTY-EIGHT TOTAL: $20

[alorconsulting]

You know that dish, the one your Mom, Dad, Grandma made you as a kid? The dish that took away sadness, aches, hunger, a cold winters chill replacing it with a warm hug from the inside out? This post, is about a family with two versions of comfort food, American and Italian, Mashed Potatoes and Polenta.

In my house, comfort came in the form of Fried Chicken and Mashed Potatoes served with a side of what my Mom called “Chicken Savers.” A biscuit fried in the same pan as the chicken, capturing all the savory chicken seasoning and juices and delivering them in a crispy, perfectly fried bite.

When my Mom was a kid in Iowa, Chicken Savers made the meal stretch further for the farm hands, thus their name. Later, when I was a kid, Mom made them in memory of her Mother and because we, her two daughters LOVED THEM!

Nearly 30 years later, I can remember digging my crispy Chicken Saver into Mashed Potatoes heavily laced with real butter and then, that savory flavor bomb would hit. Oh, ok this is too much, I’m so hungry and my mouth is actually watering! Yeah, I’m that American and yes, I was that lucky as a kid.

As I told my Husband this story for the first time, he quickly brought up Polenta. My initial reaction, was “really? That stuff that comes in a tube?” I was dreaming of Mashed Potatoes and Crispy Chicken flavor, how could that possibly compare? Now it was Bello’s turn to say “really?!”

In response, he had my butter loving butt hiking 1,768 meters up a snow covered mountain to Refuge i Re Magi in Bardonecchia for my first steaming bowl of true Italian Polenta Concia.

It should be noted, Bello said “it’s a little steep for about :20 minutes, then it flattens out.” In reality, during that hour and a half hike, up a very, very steep incline, I found myself sweating through a winter coat thinking “I don’t even LIKE Polenta!”

Refugio In Sight

Well, I found out quickly, I was dead wrong. At the end of that monstrous hike, while physically exhausted with freezing cold extremities, I tucked into a bowl so simple, yet so comforting and delicious I was an instant convert. Polenta can be pimped out just like mashed Potatoes with loads of butter, herbs or melty cheeses.

Enjoying Polenta Concia in Refuge i Re Magi

I now love Polenta as much as Mashed Potatoes, if not more. Well you know, unless you throw in a Chicken Saver, then I’m a Mashed Potato gal… or wait a minute. Lord help me I just thought of a new Comfort Food dish that’s sure to inspire another Recipe in The Making Series. Polenta Concia with Fried Chicken and Chicken Savers, yep that’s happening when I return to the US and can cook with my Mom.

Second Helping of Polenta

Polenta at 8 Angell Street, a Homemade Tale - Polenta is to Italy what Mashed Potatoes are to America, the ultimate Comfort Food. Both are derived from humble inexpensive ingredients, able to be transformed in countless ways from bland to Oh, My, God good. Comfort Foods Are Economical We’re talking the kind of good that usually only comes from Mamma or for us Americans, Mom. Polenta is one of […]

Read more

Polenta Recipe

Pantry Must-Have: Polenta - I’m a little obsessed with Polenta this week. Can you blame me? Every time I have it, I’m reminded how it’s the ultimate Italian Comfort Food. How easy it is to doctor it up, how an inexpensive ingredient can create a satisfying, hearty, delectable meal. Plus, you know, if you keep a pantry, you can always […]

Read more

Stories of Comfort, Mashed Potatoes to Polenta You know that dish, the one your Mom, Dad, Grandma made you as a kid? The dish that took away sadness, aches, hunger, a cold winters chill replacing it with a warm hug from the inside out?

[thepyperskitchen]

We made these Polenta Fries for dinner last night and they were amazing! Pan fried so they’re crispy on the outside but still soft and tender on the inside. Nice & salty and dipped in a smoky tomato sauce. So yum. Inspired by a recipe in #fraichefoodfullhearts Recipe-ish: Slice chilled polenta into fry-ish shapes (you can buy premade polenta or make your own... my daughter made ours 😎). Pan fry in batches in olive oil, turning so it’s crispy on all sides. Sprinkle with sea salt and chopped rosemary. Keep warm on a paper towel lined sheet in the oven. Sauce: Sauté half a minced sweet onion in a few Tbsp olive oil until soft. Add in a couple cloves of minced garlic and continue to cook for a couple minutes. Stir in half a large can of fire roasted diced tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar, big pinch sea salt, fresh pepper. Simmer for 5-10 mins and then purée. . . . . . #polenta #snacks #appetizers #sidedish #vegetarianrecipes #healthyrecipes #italianrecipes #easyrecipes #foodinspo #foodinspiration #thepyperskitchen #whatieat #cleaneatingrecipe #cleaneatingideas #comfortfood #healthyliving #healthycooking #familydinners #meatlessmonday #meatlessmeals #plantbasedrecipes #deliciousfood #calgaryfood #calgaryfoodie #yycfood #yycfoodie #selfisolation #socialdistancing2020 #jillianharris (at Calgary, Alberta) https://www.instagram.com/p/B-F1sV8FZAs/?igshid=109tlvbhaqbeg