Polenta

Sometimes simple is best. Tonight I had about 20 minutes to make dinner because I had to run to practice. I threw some fish in the oven, but needed a side dish. I saw a cooking program on the Food Network that showcased polenta. I had just picked up a package of organic polenta, so I started some experimental cooking.

Polenta is a fancy Italian word for what Americans in the South call grits, except it "yellower." I churched the dish up a bit and it ended up being a delicious addition to the fish.

The fish was Parmesan encrusted, so I needed to think along the lines of an Italian chef. With my Italian heritage and my self-proclaimed Italian creativity, that was easy. I put some olive oil in a frying pan, added a little garlic and basil and cooked it until it was golden brown. I also ground some additional Italian seasonings on top and stirred in Asiago, mozzarella and Parmesan cheese.

The texture was similar to Malt-o-Meal or grits - a little "gritty." It tasted a little more earthy, though. Possibly because of the herbs. I can't envision eating it for breakfast. With the cheese it was a little sticky, yet smooth. Cheese was definitely a clever decision. I had a lot of fun with each bite. It was an exciting and new experience. Polenta = fun.

Ingredients:
18 oz. package of organic polenta
2 tablespoons olive oil
garlic & basil seasoning (to taste)
Italian seasoning (to taste)
3 oz. Italian cheeses

Music: U2 - I Still Haven't Found What I've Been Looking For
Weather: 64-degrees, beautiful day