Good and Polenta

The world is funny about showing me things. I am amazed at how I discover new things that were “right there” all along. It happened again this week. I found a very tasty crock-pot recipe for stuffed chicken breasts. The recipe suggested serving the chicken on a bed of polenta.

I had seen instant polenta in the store in its breakfast-sausage-like tube. I never really moved it into my cart. It was always grabbing pasta noodles instead.

I followed the advice in the recipe and brought the Italian corn meal into my home. It was a great texture and flavor change. It was a hit.

A little research has taught me that instant polenta—like instant Grits, instant potatoes and instant coffee—is heretic. Making authentic polenta is an arm numbing exercise. Like stirring risotto, the work is too much for the time-pressed Man in the Kitchen. So, I have decided that I will find a fine restaurant in Denver and, when I am there in February, I will try the real stuff and see what its all about!

Wish me polenta of luck,
MITK

Oh Sole Mio!!!!

The Jan/Feb 2007 Cooking Light has a couple recipes that called out to me. Regular readers of this blog know that CL is, really, my main source for recipes and techniques. It certainly plays a role in MITK’s strategy sessions. If you have not looked over this periodical, stop by your library and give it a look, take out one of those pesky cards and get a subscription!

Now, the faster way to the data is cookinglight.com(see the link to the right.). The website is not where I get my info. The old-fashioned-guy in me likes to read a magazine while lounging on the couch. Plus, I still get a twinge of excitement when the new issue arrives.

One recipe that I did last night is a great version of a classic. Sole with Tarragon-Butter Sauce (page 148) is really easy and so delicious, you have to try it.

Since I am a tinker, I upped the shallots a little (about ½ cup—maybe more) and I used Orange Roughy. As is often the case, any white fish will work well in this dish.

Sole with Tarragon-Butter Sauce (Cooking Light, Jan-Feb 2007, Page 148)

4 – 6 ounce, Sole fillets
½ tsp salt, divided
¼ tsp freshly ground black pepper
Cooking Spray
¾ cp dry white wine
¾ cp low-sodium, fat-free chicken broth
1/3 cp finely chopped shallots
1 Tbsp minced, fresh garlic
5 tsp butter, cut into small pieces
1 Tbsp chopped, fresh chives
1-½ tsp chopped, frech tarragon.

Sprinkle fish with ¼ tsp salt and pepper. Heat a large skillet over med-high heat. Coat pan with cooking spray. Add 2 fillets and cook about 2 minutes per side until fish flakes easily. Remove, cover to keep warm, and cook the two remaining fillets.

Add wine, broth, garlic and shallots to pan; bring to a boil. Simmer until reduced to about a ½ cup (about 10 minutes). Remove from heat, stir in butter, remaining salt, chives, and tarragon. Spoon sauce over fish and serve immediately. (1 fillet and 3 Tbsp sauce per serving)

Cal 197, fat 6.6g, Pro 29.4g.