Creamy polenta:
Ingredients:
1/2 cup corn meal
1 cup milk
1/2 cup water
1/2 stick butter
Chef pinch of salt
1/4 cup Parmesan grated
Directions:
In a saucepot add the milk, water, butter, and salt. Bring it to a boil, turn it down to a simmer, and then rain in the cornmeal (pour the corn meal all over the surface of the pot, slowly mixing all the while). This process will help prevent the cornmeal from clumping. Stir with a rubber spatula. If it gets too thick, add a little more water. When the mixture is soft (and it does not taste like sand between your teeth) it is finished. Add the Parmesan.
Beef Stew:
Ingredients:
1 1/2 lbs stew meat (ask your butcher for help)
1 cans tomato
¼ cup olive oil
1 tbsp herbs de provence
3 cups chicken stock
5 garlic cloves sliced
3 carrots peeled and cut into rustic 1” pieces
1 onion cut into rustic 1” pieces
1 tbsp Worcestershire sauce
1 bay leaf
Salt and pepper
Directions:
In a large pot heat the olive oil. Let your meat rise to room temp; add salt and pepper and herbs de Provence. Next when your oil is hot, sear the meat on all sides letting it get a really good color. Next deglaze with Worcestershire sauce, remove from pan and set aside. Next add more olive oil and sauté off the carrots, garlic and onions. Add meat back to the pan. Add chicken stock and canned tomatoes. Add the bay leaf. Cover and let cook for 2 to 3 hours. After 2 hours remove the lid so that the liquid can start to reduce. Salt and pepper again when it is finished cooking.
