Come Into My Kitchen
by

Isn't it fun to watch some highfalutin' chef on the TV Food Network prepare a fancy dish of something "served over a crisp patty of herbed Polenta." You're probably getting a real kick out of watching the chef prepare the impressive dish as you chuckle, "Why that's nothing but cornmeal mush like we used to eat every day on the farm."

And you are 100% right. Polenta is just another name (Italian in origin) for great, nutritious, heart-warming cornmeal mush, the staple of Southern cooking. Cornmeal is made from finely-ground dried corn, and was introduced to the Pilgrims by the Native Americans.

For some time now chefs of prestigious restaurants have been making a lady out of none other than cornmeal mush (Excuse me, Polenta). Most often they use a grilled patty of chilled Polenta as a base for some delectable, sophisticated dish - creamed chicken, creamed mushrooms, curry, even mixed vegetables. They garnish with a spring of fresh mint, or basil, or arugula, or cilantro. Our much-loved cornmeal mush has even invaded many foreign cuisines other than Italian, including Chinese.

Aren't you a little tired of being teased about our standard southern dish - grits? Do you grind your teeth when some good natured tease asks you if "grits" is singular or plural? But given time, those teasers will undoubtedly be preparing if not grits, then its first cousin --

I don't know anyone who has the time or the inclination to stand at the stove stirring and stirring and stirring until their polenta achieves the right consistency. But now, thanks to the microwave, they don't have to subject themselves to that form of punishment.

Below is my favorite recipe for Polenta, Grits, Cornmeal Mush -- call it what you will. It's the truest and best comfort food I know - in a class with chicken soup and hot milk toast.

4   cups water
1   1/4cups yellow or white cornmeal
1   tsp. salt
4   Tablespoons butter
Dash black pepper (optional)

Combine water, cornmeal and salt in a 2-quart baking dish or souffle dish.  Cook uncovered at . 100% power for 12 minutes, stirring once or twice.  Remove from microwave, stir in 3 tablespoons of the butter, add pepper.  Let stand 3 minutes. Lightly grease a loaf pan (I use a pyrex meatloaf dish).  Pour Polenta into dish and hrush lightly with remaining butter.  Let stand until cool; cover and refrigerate until firm.

To fry or grill, cut into 1/2-inch slices; let dry on rack about 30 minutes.  Brush with olive oil and fry or grill until crusty- (Good as a luncheon dish with fresh tomatoes).
 

1   cup cornmeal (water-ground, preferably)
1   tsp. salt
1   Tablespoon syrup or molasses
1   cup boiling water
1   egg, beaten
1/2  cup milk
2   Tablespoons melted butter or margarine
1/2 cup flour
2   tsp baking powder

Place cornmeal in bowl; add salt and syrup.  Slowly stir in boiling water.  Cover and let stand 10 minutes.-

Beat, egg, add milk and melted butter.  Add to cornmeal mixture.  Sift flour with baking powder and blend into batter.  Stir with a FEW swift strokes.  Drop by spoonfuls on hot, lightly greased griddle.  Serve with melted butter.

Yields 24 small cakes.
 

1   cup white cornmeal (preferably water-ground)
1/2 tsp salt
1/2 cup boiling water
1/4 cup sour cream
1/4 tsp. soda
1   Tablespoon melted butter

Put cornmeal and salt into bowl; stir in water with fork; mixture will resemble dry crumbs.  Cover and refrigerate an hour, or until you're ready to bake pones.

About 45 minutes before serving, remove bowl from refrigerator.  Add sour cream into which soda has been stirred, then add melted butter.  Mixture should be paste-like.  Heat oven to 425 degrees.

Heat a large heavy skillet and 1 tablespoon butter.  Form heaping tablespoons of batter into small cakes; pat them 1/2-inch thick; place in skillet, then put in oven.  Bake 25 to 30 minutes. (If top of >cakes are pale, flip and bake another 5 minutes).  Serve piping hot with butter.  Yields about 10 small cakes.
         (Variation: Sweet cream and 1 teaspoon baking powder may be substituted for sour cream and soda.)
 

2   lbs lean beef stew meat, cut in 11/2-inch cubes
3   Tablespoons oil
1   clove garlic, minced
1   large onion chopped
1/4 tsp. coarse black pepper
1/2 tsp. ground allspice
1   tsp. leaf marjoram
1   tsp. dried mint flakes, crumbled
1   cup dry red wine
2   cups beef broth (may use bouillon cubes and hot water)
Salt to taste
1/4 cup minced fresh parsley

First, place oven rack in lowest position in oven as this stew must cook as near the floor of the oven as Possible. (Don't ask me why; the original recipe said so).  Preheat to 300 degrees.

On top of stove, heat oil in heavy Dutch oven; add meat and brown well on all sides.  Reduce heat and add garlic and onion; saute until yellow.  Add pepper, allspice, marjoram and mint; cook about 5 minutes. Add wine and cook 15 to 20 minutes while it bubbles furiously, stirring occasionally.  Add broth and salt.

Cover and bake 2 to 3 hours or until meat is fork tender.  Stir in parsley and cook 10 more minutes. (Great with hot French bread broken in chunks, to eat peasant-style.)
 

This is a thick chili with very few beans.  Good garnished with minced green onions, a dollop of sour cream, shredded Cheddar cheese, even finely minced iceberg lettuce.

1   lb. lean coarsely ground pork
1   lb. lean coarsely ground beef
1   Tablespoon oil
2   cups chopped onion
1   whole green pepper, chopped
1   cup chopped celery
2   cloves garlic, crushed
3   tsp- dried oregano
2   bay leaves
2   tsp. powdered cumin
3   Tablespoons chili powder
3   cups tomatoes (or use 1 15-oz. can tomatoes and
             1 6-oz. can tomato paste)
Salt and pepper to taste
2   cups beef broth (bouillon cubes and water)
1 /2 tsp. dried hot red pepper  flakes
2  cups drained canned kidney beans

Have beef and pork ground together.  Heat oil in large heavy kettle and add meat.  Cook, chopping and stirring to break up lumps. When red is gone, cover and cook slowly 30 min.

Add all other ingredients except beans.  Bring to a boil, then cook slowly, covered, about an hour, stirring often.  Add beans and cook 30 min. longer.

Yields 8 servings.