At midnight we heard; OH FOR HEAVEN’S SAKE PUT HER OUT OF HER MISERY! But I’m starting at the end….let me back up to the beginning…
Last Saturday we celebrated my Sis-In-Law’s Mitzi’s Birthday. For those of you that have followed the blog, you know that my husband’s sister was diagnosed with terminal cancer nearly 3 years ago. She was given a 2 year diagnosis, so celebrating her birthday three years later is a really big deal!
I was in charge of the food and after speaking with Mitzi she decided she wanted polenta so I decided we’d have Italian. Because they live 3 hours away, I made lasagna (recipe to follow later this week), Baked Ziti – (it was really simple, I used the sauce from the Turkey Tetrazzini and instead of turkey used shredded chicken breast from a rotisserie chicken) and a yummy green salad the day before – we packed everything up and drove to their home Saturday morning.
We got there early which gave us a wonderful opportunity to visit with Mitzi and her husband Jeff and have good one-on-one time with the family before festivities started.
The polenta I made right before dinner and have to tell you, it was so easy! It’s also a really affordable meal for a crowd. I started by boiling four cups vegetable stock and added in a teaspoon of salt and two tablespoons butter. As soon as it came to a boil, I slowly poured in one cup of polenta, whisking briskly the entire time. Continue whisking and the polenta will slowly thicken. Set your timer – 25 minutes later the polenta is done! Finishing it by stirring in some ricotta and parmesan cheese and a couple more tablespoons of butter. Top with your favorite marinara sauce, some roasted vegetables or even a fried egg.
This is so creamy and so scrumptious it makes MY mouth water just looking at the pictures! Mitzi was so happy! We had the best day with family, it was a truly a day of happiness and celebration!
Hmmm….but wait – I bet you’re wondering what I was talking about at the beginning of this blog! Well after the party my hubby and I went to a tiny little Inn to spend the night. It was well off the beaten path and was supposed to be very quiet and quaint! Perfect! after the day we had, it would be great to put our feet up, have a quiet evening and get some well deserved rest.
When we got to the Inn is was attached to a restaurant and bar. The bar was having a HUGE party. Apparently the owner was gone and left someone else in charge…..at midnight after 3 hours of listening to the “after effects” of a hard night’s drinking, a woman in a nearby room yelled out at the top of her lungs to the couple causing all of the commotion…OH FOR HEAVEN’S SAKE PUT HER OUT OF HER MISERY! That was it, we were outa there! We packed up, grabbed a cup of coffee at McDonalds and drove 3 hours south and arrived home at 3:30 in the morning! It was a 23 hour day.
Can’t wait until later this week – I’ll share another recipe and more pictures – ciao! 😉
Creamy Polenta for #MeatlessMonday
- 4 cups vegetable stock
- 1/2 cup water reserved
- 1 cup polenta
- 1 teaspoon salt
- 5 tablespoons butter divided into 2 tablespoons and 3 tablespoons
- 1 cup each Roasted vegetables - zucchini, yellow squash, mushrooms, quartered
- 1 tablespoon olive oil salt and pepper
- 2 cups Marinara Sauce - or your favorite red sauce
- Start by preheating the oven to 375 degrees
- Using a heavy bottom pan, add the vegetable stock, cover and heat on high until boiling.
- While you are waiting for the polenta to boil, clean and chop the zucchini, yellow squash and quarter the mushrooms. Place on a cookie sheet. Drizzle with olive oil and sprinkle with salt & pepper. Place in the oven & roast for 20 minutes total, stirring once at the 10 minute mark.
- Add the marinara to a small pan over medium low heat - stir occasionally.
- When the stock begins to boil, add 1 teaspoon salt and 2 tablespoons butter. Set your timer to 25 minutes and while the stock is at a full roiling boil, slowly sprinkle in the polenta, whisking briskly the entire time. Continue whisking and the polenta will begin to thicken. Reduce heat to medium low and whisk the polenta every 4-5 minutes. You may need to add additional water. You'll want the polenta to be about the consistency of a thick pancake batter or thick stew. A couple minutes before it's done, stir in the ricotta and polenta cheese and the remaining butter. Heat thru. Serve topped with roasted vegetable and a dollop of red sauce.