Tuesday 7 February
Marcella Hazan recommends that her pork and porcini stew be served with polenta, though when we made it for Jon and Lois we were so already so full of delicious appetizers that more starch was unnecessary. For the leftovers, however, we needed a bed.
Luckily we had some local stoneground polenta from the nice girl from Carriage House Farm at Northside Farmers' Market.
We made the polenta according to guidelines in the beautiful Chez Panisse book that Andi and Joel sent for Holt's birthday (thanks, A&J!). Just a quarter teaspoon salt and a quarter cup of cornmeal whisked into a cup of boiling broth per person (in our case, half broth half water, and doubled for the two of us). Then turned down the heat to low and assiduously stirred with a wooden spoon for 20-30 minutes. It rested for 10 minutes, then got a big lump of butter stirred in, and the porky, savory stew poured over.
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