Sometimes eating fabulous meals can take 10 minutes and give immense pleasure.
I made a Tuscan Ragu, which we call sugo, the other night. I let it pippare, slowly simmer, while I watched TV, worked on the computer and talked with my hubby.
Last night when we got home from a long day in Florence, I put a pot of water on to boil and took the ragu out of the fridge.
When the water boiled I slowly let a box of "instant" polenta rain into the water, whisking the entire time. Then I lowered the flame and stirred with a wooden spoon for 5 minutes.
Covering the pot, to let it finish cooking on it's own, I reheated some ragu.
This is one of my husbands favorite meals his mom used to make.
To make "gnocchi" di polenta:
Place soup-spoon quenelles of polenta on a heated dinner plate.
Place a spoon of ragu on top of the polenta.
Serve with grated parmesan cheese on top.
This would also be wonderful with a mushroom sauce or mushrooms in the ragu.
True Tuscan comfort food- and Divina!
PS- left-overs today for snack
Left-over polenta solidifies into solid block, easy to slice.
I only had a small amount, enough to make some crostini, small toasts.
I pan-fried them in extra virgin olive oil and topped with ragu. I cut what was left over into smaller pieces and made polenta fries.
One of the restaurants I go to makes longer "french fries" from polenta in the same way.