Many moons ago I went through a phase where I made a hobby out of finding a hobby. I took more Adult Ed. courses than anyone I knew. From cooking classes that included Christmas Dinner, Italian Entrees, Soups & Breads, and a Cookie Exchange, to Knitting classes, a Crocheting class, a Sewing class, Ballroom Dancing, and a Pottery class. I was the poster child for Adult Ed.
But…you know…our winters are long here. And after being home with three kids all day, a little adult conversation was a necessary thing. And I’m always in the mood to get in touch with my inner creative goddess.
Which brings us to today and this turquoise bowl.
The bowl you see here was proudly produced on a wheel, in a class that I took for 4 months. You might be wondering how many works of art I produced during this lengthy tenure…5 bowls. It’s true. That may not sound like a lot – but when you spend most of your time picking clay up off the floor that has dramatically flown from your potter’s wheel, day after day, 5 is quite an accomplishment and 4 months is long enough…
Now, don’t get me wrong, I had a blast, but it really wasn’t for me. There were very talented artists in this group and the teacher was quite serious about his craft, understandably. It was pretty evident that he was not heart-broken when I decided to pack up my sponges, tools, and apron and wait for the next Adult Ed. class that would undoubtedly catch my fancy…
Today’s recipe is almost as rustic as my turquoise bowl. And I just love the colors of the onions against the blue of the crock. They really do complement each other, don’t you think?
I love caramelized onions. They’re succulent and sweet and warm and yummy. They can turn any average, run-of-the-mill food into something special and decadent. Take this fried polenta, for example. I love polenta, it is earthy and hearty and creamy and crispy but depending on how you prepare it, it usually serves better as a vehicle than a lone star. Enter caramelized onions. They bring this polenta patty to star status in no time.
And when we add sauteed mushrooms, some Parmigiano shavings and a sprinkling of fresh Italian parsley – we have ourselves an Oscar winning performance!
The perfect bite!
Every once in a while, you might catch Dom and me doing a chasse or a grapevine in the kitchen, but that’s as far as the dancing goes (for now!). And I quickly learned that my fine motor skills are much better suited for chopping and stirring than stitching and purling.
Enjoy this lovely dish! It makes a great appetizer, lunch or dinner. We’re always looking for creative recipes for Meatless Mondays…here you go!
Buon Appetito!
Ciao!
Fried Polenta
- Category: Dinner
Description
Fried Polenta
Ingredients
- 7 cups cold water
- 1 Tbsp. kosher salt
- 1 2/3 cups coarse polenta (yellow or white cornmeal)
- 1 Tbsp. olive oil
- Salt & freshly ground black pepper
Instructions
- Add water and kosher salt to a medium pot and stir in the polenta.
- Bring to a boil over high heat and add olive oil.
- Reduce heat to medium low and continue cooking, stirring continuously for 30-40 minutes. Polenta will pull away from bottom and sides of pan.
- Season to taste with salt and pepper.
- Rinse a medium glass baking dish with water, pour hot polenta into wet dish and set aside to cool.
- Once cool, place a cookie sheet, or large plate, on top of baking dish and invert the polenta onto plate.
- Cut pieces with a wet knife and fry in a very hot nonstick skillet until golden brown.
Caramelized Onions
Description
Caramelized Onions
Ingredients
- 1/4 cup olive oil
- 1/8 cup unsalted butter
- 5 large yellow onions
- 1 tsp. kosher salt
- 1 tsp. sugar
Instructions
- Place olive oil and butter in a large frying pan over medium-low heat until butter melts.
- Add the onions. Let them cook, stirring occasionally, until they are light golden brown.
- Add the salt and sugar and continue to cook and stir until they are caramelized, about 45 minutes.
- Season well with salt and pepper, remove from the pan, and let cool.
Sauteed Mushrooms
Description
Sauteed Mushrooms
Ingredients
- 1/8 cup olive oil
- 1 Tbsp. unsalted butter
- 1 clove chopped garlic
- 3 cups mushrooms (Baby Bella, Shiitake, Oyster, etc…whatever is to your liking)
- Salt & freshly ground pepper for taste
Instructions
- Place olive oil and butter in a large frying pan over medium-low heat until butter melts.
- Add the garlic and mushrooms. Let them cook, stirring occasionally, until they are soft and caramelized, about 30 minutes.
- Season well with salt and pepper, remove from the pan, and let cool.
Hey Ann, I love the creative way you photographed your polenta…and Iove your bowl! Thank you for sharing it with us. Also, the print feature for your recipes is a great addition and I’ll definitely be using it.
Thank you very much Karen!
Annie,
Dominick shouldn’t have to shoulder the burden of “resident feaster” alone. I suggest that he fire the personal trainer and hire someone who possesses years of training in the art of culinary consumption. Just sayin…
Haha! Why haven’t we thought of that? Sounds like you might be able to make a referral! 🙂
Hi Sweeta!
I love this story you Goddess! I was thinking to myself “where’s my bowl?” I guess I ‘m going to have to visit my Brother’s office to get it!…LOL!
I like the rating & printable recipe features!
XO
Ann
Haha! Thanks, pal! Well – you know – it’s tough to get our hands on those limited edition items…I might still have some knit doilies around! XO
I am a proud owner of one of the limited edition bowls! It is proudly displayed in my office!
I am going to have to get a personal trainer soon with all this amazing food to eat!
Thank you Beauty! Love you!
Thank you Sweeta! Maybe we just need to kick up our dancing a bit! Love you! 🙂