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Polenta
Makes 4 servings
* 1 pound or slightly more of
coarsely ground corn meal (you want corn meal the consistency of
fine to medium-grained sand, not flour, and if possible
stone-ground)
* 2 quarts boiling water (have more handy)
* A
heaping teaspoon of salt
Set the water on the fire in a wide
bottomed pot and add the salt. When it comes to a boil, add the corn
meal in a very slow stream (you don't want the pot to stop boiling),
stirring constantly with a wooden spoon to keep lumps from forming.
Continue stirring, in the same direction, as the mush thickens, for
about a half-hour (the longer you stir the better the polenta will
be; the finished polenta should have the consistency of firm mashed
potatoes), adding boiling water as necessary. The polenta is done
when it peels easily off the sides of the pot.
Bolognese
Makes 4 servings
3 to 4 tablespoons
extra-virgin olive oil (or enough to cover the bottom of the pan)
Pinch of red pepper flakes
1 small onion, finely chopped
1/2
medium clove garlic, minced
1/2 lb ground pork
1/2 lb ground
turkey
½ lb. of sausage meat (casing removed)
3 to 4
tablespoons sherry
2 16 oz cans of crushed tomatoes (or whole
peeled crushed by hand)
1/4 cup half and half
Salt and freshly
ground black pepper to taste
1 tablespoon Italian (flat-leaf)
parsley, stems removed and chopped, for garnish
Put the oil
and red pepper flakes in a large sauté pan over medium-high heat for
about 1 minute and heat until the oil is hot but not smoking. Sauté
the chopped onion until soft, about 1 minute, then sauté the garlic
for a few seconds, or just until the garlic begins to brown.
Add the ground meat, and use a wooden spoon to break it into pieces
and brown it on all sides, about 3 to 4 minutes. Be careful not to
over stir and break up the meat chunks. You want them in big chunks
for maximum flavor. Add the sherry and stir. Add the tomatoes and
cook, stirring occasionally, until the sauce begins to boil. Lower
the flame to medium/low and simmer for about 45 minutes or until the
meat is thoroughly cooked. Finish the sauce by adding the cream.
Stir, reduce the heat to low, simmer for one more minute, and remove
from the heat. Season with salt and pepper.
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