3000 miles 'til dinner.

Prep time:  20 minutes

Pan or baking dish:   8x8” or 9X9” oven proof baking pan or dish

Baking time:  40-50 minutes

Baking temp:  350 degrees, center rack

Servings:   4 generous servings, with left overs

♥PANTRY, FRIDGE, MARKET♥♥

1 1/2 C. favorite cornbread batter

1 C. white or yellow onion, medium dice

2 T. butter

2 C. sour cream

1 T. fresh dill or 1 t. dried dill fresh dill

1 t. sea salt

1 t. fresh ground black or white pepper

1 C. whole kernel corn (fresh & uncooked, canned OR frozen/thawed)

♥PREP

Over medium heat, melt butter in a heavy skillet and add onions. Saute until translucent and tender.

Remove from heat and stir in sour cream, corn dill, sea salt and pepper. Scoop into buttered 8x8” pan and pour cornbread batter over the top

♥BAKE - 350 degrees

Place pan on a baking sheet lined with parchment (incase it spills over). Bake for 45-50 minutes or until cornbread is baked through. Delicious served with with Just under the skin” OVEN ROASTED CHICKEN.

*consider using a cornbread mix for the batter rather than make from scratch

*substitute low fat sour cream

*consider enhancing the dill flavor by adding more to the sour cream mix OR changing the flavor entirely by adding different herbs or spices. Consider: toasted cumin and diced chilies

♥ Helpful Hints♥

*left overs can be frozen

(MIL post)

One of the chef’s at Flaming Carrot Catering always loved to research ‘the hows and whys of recipes’ so one day he decided to recreate a creamy polenta he had eaten in a restaurant.   He came up with this lovely dish, simply by adding eggs. Here is my favorite brand of polenta!

Prep time:  30 minutes

Servings:  4

♥PANTRY, FRIDGE, MARKET♥♥

3 C. milk

1 C. water

4 T. butter 

2 t. sea salt

1 C. polenta

2 large eggs

1/2 C. grated Parmesan or Asiago + extra for garnish

♥Prep

In a medium size bowl, whisk eggs vigorously and set aside. 

In 4 qt. heavy bottom pot, add milk, water, butter and salt; bring to a boil over medium heat. Add polenta and stir (I like a wooden spoon) until cornmeal begins to thicken, turning the heat down if need be. Continue to cook for approx. 20 minutes or until the polenta is tender to your taste. 

Remove pot from heat. Spoon 1 C. hot polenta into eggs and stirring quickly, (adding a small portion of the hot polenta to the eggs assures you can mix the two together before the eggs cook into little bits) Pour this mix into the pot of polenta and stir in. Add grated cheese. Serve immediately.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider:  1/2 chicken stock and 1/2 milk (OR) 1/2 milk and 1/2 cream 

*consider: 1/2 olive oil and 1/2 butter

*sub: rice or soy milk

*consider adding:  crushed garlic and/or herbs (oregano, thyme, sage, rosemary) to the boiling liquid

♥ Helpful Hints♥

 *when the polenta cools, it will be come ‘solid’ but will return to its creamy consistency when reheated (microwave)

(MIL post)