Monday, November 5, 2012
Cannellini e Pomodoro sul Polenta!
Yesterday I was in an Italian mood (as I tend to be, 90% of the time). I wanted to try polenta, but since I had never cooked with it before (and eaten it rarely in restaurants), I was apprenhensive to try my hand at slow cooking cornmeal over a simmering pot. I took the easy route and bought a 'polenta log' at whole foods, a roll of pre-cooked polenta you can can break down into creamy polenta or slice into rounds to bake or grill with. I sliced it into rounds and drizzled with olive to bake them up into crispy, salty polenta cakes. I mashed up some stewed tomatoes in garlic along with cannellini beans, and the dish was born.