I have heard of polenta. Many people have. But I have never had the pleasure. Having been told that it is bland and mushy, really did not help the case for eating this traditional Italian food. (By the way, Polenta has its own league, the Prima Patria Poi Polenta Society)
So this supposedly mushy dish that is largely flavourless but still has its own society. Umm.. What IS the draw here? I mean I am not making a very good case for this food am I? Here is the deal… Polenta is not nearly as bland as you have been led to believe when grilled, with a mushroom based sauce added in the cooking process and some sharp feta cheese crumbled on top. (Or if you are a fan of Bleu Cheese, Gorgonzola would be a great substitute.)
Shiitake Mushroom Sauce
Garlic Infused Olive Oil
Under no circumstances should you make or eat garlic infused olive oil if it has not been done properly, there is a high risk for Botulism! Never ever leave raw garlic in olive oil as the garlic has traces of Clostridium Botulinum from the soil it is grown in. No you cannot get clean garlic grown in soil that does not contain Clostridium Botulinum, it naturally occurs. The best way to avoid issues is to purchase your infused oil, but if you like to make your own stuff, always always always cook your garlic in some way at 200°F or more. Either sautéed or roasted on the grill (or in the oven) before adding it to oil. If you are in any way unsure, PLEASE BUY IT FROM A TRUSTED SOURCE! Also, if you’re making your own oil, you can make up to one day ahead, but do not store for longer. It is just safer that way.
Polenta and Mushrooms and Onions
Leftover mushroom soak water is great as an additive to broth or flavoring for soups and sauces and even makes an especially tasty base for gravy.
Marinated For Good Measure
Heat it up or chill it out with your choices of curry paste and chili sauce. This saucy chicken recipe goes well over a bed of grill roasted vegetables and jasmine rice.View Details
With Rum BBQ Sauce
Nice and crispy skin with a sweet and tangy sauce caramelized over top. Tuck in to these legs, but beware, you will need some wet-naps.View Details
Nice Meat Spice
Ghost Pepper Turkey Meatballs are pretty versatile. Paired with pasta and marinara, or eaten as an appetizer, you can’t go wrong with these spicy bites of meaty goodness.View Details
With Smoked Bacon
What better way to use the last of that delicious sourdough bread that to make it into the best holiday side dish ever invented?View Details
So good it's spooky!
Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back! I really suggest that you serve your Ghost Pepper Chili with a dollop of sour cream, some cheese or a tall and cold glass of milk.View Details
With Mashed Potato Icing
Mini meatloaves make my mouth water. They’re great for after a day of raking leaves in the chilly fall air.View Details
on Sourdough Rolls
These Barbecue Beef Sandwiches are delicious, served up on warm and crusty sourdough bread, and topped with your favourite toppings.View Details
with Carrots, Parsnips and Onions
Use seasonal vegetables like carrots, broccoli, parsnips and onions to make this Autumn Slaw.View Details