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Polenta con Fagioli

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Polenta con Fagioli
adapted from,
Homestyle Italian Cooking
by Lori Carangelo

 
This is truly a pantry special, everything can be found in your pantry or kept quite easily.

1 can 10 3/4 oz chicken broth
3/4 c water
1 c cornmeal
1 c water
1 can cannellini beans, drained
1 T butter
cooking time 20 minutes
 
I have begun to be more organized while I cook, by having the ingredients ready and available.

 
Bring broth, 3/4 c water, and the butter to a boil. Reduce heat, you will want a simmer. I turned my heat to medium and continued to reduce as needed to keep a simmer.

Stir the cornmeal and 1 c water together. There should be no lumps or dry pockets of cornmeal.


Stir cornmeal/water mixture and the beans into the simmering broth. Stir constantly, and as the mixture cooks take care to adjust the heat as needed.


View of 10 minutes cooking, and stirring.


15 minutes cooking and stirring.


Cooking is completed.

Rinse a dish with cold water (or you can oil the surface) and pour hot Polenta into the dish to set.

Polenta con Fagiole
Polenta con Fagioli
Let stand 10 minutes, slice into thick slices. Place on a plate and offer with additional butter and cheese or a red sauce (and cheese!). But this is the greatest, "ready and in the fridge" food. Slice into slices and saute or broil to warm and brown lightly, then proceed with a sauce.

The best part?

No scorching! Dutch ovens rule!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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Raspberry Sauce, with Port and Cinnamon

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I found these raspberries in the freezer. These are the remainders of many bags of raspberries. Berries that were grown, picked and then saved (in the freezer) until it was time to make jam. There were 3 partial bags hidden and tucked out of sight. Together the 3 bags measured 2 quarts of berries. Lets make something with them!



Raspberry sauce

2 quarts of raspberries
1 c sugar (or Rapadura)
1/2 c Ruby Port
1/4 t salt
1 t Vietnam Cinnamon
1 T cornstarch

Combine berries, sugar, spices and wine in a large flat bottom pan with a lid.

Bring to a simmer, and cover. Cook 15 minutes.

When the time is up, remove cover and turn off heat source. But leave the pan on the burner, when needed it will return to a simmer very quickly.


Remove about 1/4 c of the pan "juices" into a small measure cup and put in the freezer to chill, about 15 minutes.



Use a whisk to break up the berries.



Stir the cornstarch into the cooled raspberry juice. Stir until smooth, it does not take long and the few seeds don't get in the way.


Raspberry Sauce with Port and Cinnamon
Raspberry Sauce with Port and Cinnamon

Return the mixture to a simmer, stir in the cornstarch mixture. Simmer until smooth and clear.


I will put 3 in the freezer for a delicious treat later this winter.


This will be served now.
I hear yogurt or cake or biscuits buttered with cream cheese calling out for some of this delicious sauce.


This is a delicious, slightly tart yet sweet dessert sauce, that could not be easier to make. You will love it.........

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


this post shared with:
Pink Saturday @ How Sweet the Sound
updated to be linked with Tuesday Twister.

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