eat.this.food.

Skillet Polenta with Tomatoes and Gorgonzola September 10, 2006

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 1 1/3 cups yellow cornmeal
• 1 1/4 teaspoons salt
• 1/2 cup slivered fresh basil leaves
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup tosted pine nuts (optional)

Directions:

1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3. Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges, top with pine nuts and serve from skillet.

Serves 4-6 as a main course.
Recipe modified from epicurious.

Cream Biscuits July 24, 2006

Mimi introduced me to these! If you love buttermilk biscuits but don’t have the time or energy to cut butter into flour, these are your answer! These are so moist and delicious and a breeze to make!

Ingredients:

• 2 cups unbleached all-purpose flour , plus extra for the counter
• 2 teaspoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon table salt
• 1 ½ cups heavy cream

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Recipe from The New Best Recipe

Grandma’s Baked Beans July 22, 2006

These are the best beans I’ve ever made. And yes, my grandma really did make these beans! Super easy. Sweet, tangy and full of bacon-y goodness! They will be a hit at your next BBQ!

• 1 Large can of Pork n’ Beans
• 1/4 cup brown sugar
• 1 1/2 Tbs. yellow mustard
• 1 large onion finely chopped
• 1/4 cup ketchup
• Strips of bacon for the top!

Directions:

1. Combine all ingredients (except bacon) in a glass baking dish.
2. Place bacon on top, if desired. (I highly reccomend this step!)
3. Bake at 325 degrees for 1 hour.