Wednesday, September 1, 2010

Recipe: Polenta Arrabiata

Easy for camping. Even easier at home on a lazy hungry night. I can be eating this in about 20 minutes.

Polenta Arrabiata

1 Tbs. olive oil
1 small onion, rough chopped
4 cloves garlic, chopped
1 large can roasted diced tomatoes
cayenne pepper flakes
salt and pepper
fresh basil, chopped (any fresh herb really)

1 tube polenta
1 Tbs. olive oil (I used a garlic chili oil)

In a medium saucepan or cooker, add olive oil and heat to medium. Add onion and sautee for a couple minutes. Add garlic and cook a few minutes more. Add tomatoes and stir. Cook until the sauce is thickened, about 10 minutes. Add cayenne, salt and pepper to taste. Add chopped fresh herbs and remove from heat.

While sauce is cooking, slice polenta into 1/2" thick rounds. Add oil to a cast iron or other nonstick skillet and pan fry polenta rounds over medium heat until crispy and brown.

Pour the spicy sauce over crispy polenta and enjoy!

Recipe: Greek Melt

Mmmmmmmm Cheesy! Fast and easy. Who could ask for more?!

Greek Melt

2 Tbs. butter
1/2 lb. Muenster cheese, chopped or sliced
2-3 cloves garlic, finely chopped
1/2 lemon
Warm crusty bread

In a cast iron skillet over medium-low heat, melt butter. Add cheese and garlic evenly around pan and heat until the cheese begins to bubble around the edges. Remove from heat, sprinkle with lemon juice and serve in the skillet with warm crusty bread.