Summer sometimes feels rough without the littlest man. He's off learning to swim, learning independence, and playing basketball. I'm off learning my own form of independence. Trying not to get sick - cough, cough, cough, sneeze, sneeze, sneeze - eating steak and veggies to get healthy.
I would be remiss if I didn't admit that I haven't cooked anything here in San Francisco since the little man left. The chef, on the other hand, pulled together a great grilled steak with corn and tomatoes tonight.
We're both poor and polenta with chicken might be out best bet tomorrow night:
1 cup polenta
1 quart water
1 teaspoon salt
1 tablespoon unsalted butter
1. Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes.
Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish.
With the weather the way it is, go crazy.