I hope everyone had a great Halloween and has transitioned into it getting dark at 6:00pm well- I am not quite down with it, and we spent the better part of the weekend arguing over why Daylight Savings Time exists. It is not for the farmers as I previously thought but was suggested by a New Zealander because he wanted an extra hour of leisure time in the summer during daylight but after work. Kind of ridiculous if you ask me, but I guess if I really was against it I could live in Arizona- the only state that doesn’t follow Daylight Savings. Here is a quick picture from Walker’s Halloween tunnel- huge success! Now that is over with, I can concentrate on my new favorite thing in my kitchen- my new Le Creuset Braiser. My amazing friend gave it to me for my birthday- it is in Bone, and it is really awesome. I have been looking for excuses to use it and trying to find new recipes for it constantly. Since it is Le Creuset, I went to their site, and they have an awesome Easy Polenta recipe using the braiser. It is fantastic! Many more to come.
Easy Polenta from Le Creuset
Ingredients:
2 3/4 cups spring water
2/3 cup quick-cooking polenta
3 tablespoons freshly grated imported Parmigiano Reggiano
Directions:
Use the 3 1/2 QT. braiser on the range top for this. Add the water to the pan and bring it almost to a boil.
Gradually add the polenta to the pan, stirring constantly with a wooden spoon or spatula. When all the grains are added, reduce the heat to low and continue to cook, stirring frequently, until the polenta is thick, smooth and mounds easily. (If you detect any lumps, mash them with the tines of a heavy fork.) This will take about 5 minutes.
Remove the pan from the heat and fold in the cheese. Serve at once.
