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How Do I Choose the Best Professional Cleaning Service

Keeping your home clean can be an exhausting task, especially if you have to squeeze it in between the chaos and work and keeping your family in line. And if your life feels like it’s nothing but cleaning and tedious chores, perhaps it’s…

How to Keep Your Pool Clean Without Using Chemicals

The weather is getting hotter and hotter, and if you haven’t done it already, you are probably getting ready to open your pool and start the swimming season. Having a pool in your backyard is wonderful, but it requires quite some effort before you…

8 Ways to Make Food Shopping as a Parent More Bearable

No one is denying children aren’t the gift that keep on giving. But, as a parent, there are just some tasks in day to day adult life that shouldn’t be accompanied by kids. Namely the weekly food shop. Opening yourself up to a world of whining, potential tantrums and…

Crispy Polenta "Taters" with Marinara Sauce

In my opinion, polenta is so under-rated! Not only is it quick and easy to make (ok, I'm referring to instant polenta here) but it's also very versatile and lends itself to so many spice and herb adaptations.

I made a fresh pot of homemade marinara yesterday...most of it was jarred and ready to store but I set a little aside to spread onto the polenta pizza I made for my husband and I.  Although our pizza was delicious, it would have been a bit messy for my son to eat (without a fork) so I cut his portion into bite-sized cubes (or "taters" as I like to call them) and served them with marinara dipping sauce!

(You might notice that in the photos everything is super-sized compared the amount required in the actual recipe...the first time I made this recipe I used the portions below, while this time I cooked my son's portion along with ours.)

2 cups water
1/2 cup instant cornmeal
1 tbsp. olive oil
2 tbsp. grated parmesan cheese (optional)
pinch of nutmeg
salt and pepper to taste (optional)

Bring water to a boil in a medium saucepan.
Reduce to low for 2 minutes then slowly pour in cornmeal.  Stir constantly (otherwise you'll end up with lumpy polenta!) for about 2-3 minutes or until the polenta is dense enough that it comes away from the sides of the pan.

Take off heat and quickly stir in parmesan, nutmeg, and salt and pepper if desired.
Pour into a biscotti pan or a small baking sheet. Spread out evenly and smooth with a spatula coated with cooking spray.

Leave in the fridge for at least 2 hours until cooled and firm.

Remove from fridge and cut into desired portion size.

Heat 1 tbsp. of extra-virgin olive oil in a pan on medium-heat for about 1 minute.
Add the polenta "taters" and cook for 2-3 minutes, tossing often to ensure that each "tater" browns evenly!

Serve alone, with melted cheese, a sprinkle of Parmesan or some freshly made  marinara sauce!

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