Polenta

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Polenta is a nice change of pace from potatoes or rice. I like Pastene quick cooking polenta. Boil two cups of salted water. Add a cup of polenta to the boiling water in a slow, steady stream; stirring constantly for two to three minutes. Remove from the heat and stir in some butter, salt and freshly ground pepper to taste. Adding some Parmesan cheese and/or an herb of your choice is a nice touch, but not necessary. At this point, you can use the polenta as a simple side dish, or as a soft creamy base for a stew or braise.

If you want to elevate this to another level, spread the polenta on a flat surface to cool and harden. I spread it out on parchment paper on a quarter sheet pan. It will harden pretty quickly. Putting it in the frig makes the process go even faster. I use a wide mouthed glass to cut circles, but simple squares work equally well. Just before dinner, fry the polenta in a combination of olive oil and butter until both sides are light brown and crispy. The inside will be soft. 

Starting to get excited about Fall foods!

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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