POLENTA PIE (ITALIAN)
Holed up in a storm and starving the other night, but limited to staples already available in the house, I resorted to COMFORT food ... Polenta pie! The moral equivalent of lasagna, but with polenta slices in place of pasta, it's quick (assuming the presence of frozen leftovers), it's easy, it's warm and filling. Goes great with Chianti, and it's not even all that bad for you.
Here's my generic rendition:
It's even better on the second day, re-covered and reheated at 350 just until hot.
Went great with a cheap Chianti on Day One, and just as well with a Chateauneuf-du-Pape on Day Two.
A couple of hints to make it simple: Instant polenta is easiest, and only a paisan' can tell the difference. Or if that's unavailable, try this trick: Rather than pouring corn meal gradually into boiling water as the traditional recipes recommend (a process that often leads to serious lumping), try stirring the corn meal into a couple of cups of COLD water, stirring it into a smooth slurry; it's fairly easy to get all the lumps out this way. Then bring the rest of your water to a boil, and stir in the cold-water-cornmeal mix and stir over low heat until thick. It's much easier this way, and to my taste, the final product is indistinguishable.