In my pantry there is…

a container half full with polenta.  Which is perfect because there is a roasted porcetta in the fridge that will be simmered in a parmesan ragú that needs a base.

Feeling good going into the weekend.  The sun came out for a few hours.  Roasted porcetta waiting for the final touches.  Not much left to do except for roast some vegetables and cook the polenta.

Preheat the oven to 325˚F.

  • Polenta 1c
  • Water 4c
  • Parmesan, grated 1/2c (or more if you want)
  • Butter 4T cubed

Bring the water to a boil.  Add the polenta.  Stir immediately to prevent clumps.  Turn down the heat before the molten polenta spurts out of the pot and attacks you.  Put a lid on the pot.  Bake in the oven for 20-25 minutes. The polenta should be soft and easy to stir.  Off the heat add the butter and grated parmesan. Stir, stir, stir.

Serve immediately.  It will set up as it cools.  Any leftovers will be great in the morning with an egg, poached or fried.

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