Chicken or Salmon Superfood Salad

Thanks again Eliza for this super-healthy meal, courtesy of The Leon Cookbook.

2 tbsp quinoa
½ head of broccoli
300g free-range chicken thighs, each cut into 4 pieces and marinated overnight, or 4 x 70g slices of salmon fillet
2 handfuls of rocket
2 handfuls of baby spinach
2 vine-ripened tomatoes, roughly chopped
120g frozen peas (if using fresh, use 500g unshelled pods)
1 lemon
2 tbsp extra virgin olive oil
A light sprinkling of alfalfa sprouts
3 tbsp aïoli
2 tbsp toasted seeds
A hefty sprinkling of chopped mint and parsley
Salt and pepper
Put 80ml of water into a small pan and bring to the boil. Stir in the quinoa and boil fast for five minutes, then turn the heat down and simmer for five minutes more. Turn the heat off, fluff with a fork, and leave until cooled.
Preheat your grill to very hot, or get your griddle pan smoking.
Cut the broccoli into small florets and slice the stalks into 1cm thick circles. Drop into a pan of rapidly boiling salted water for three minutes, then drain and run under the tap until cold.
Season your protein. Then for chicken, grill for five minutes, turn it over, then five minutes more; a scant three minutes each side for the salmon slices.
While all this is going on, build your salad: toss the leaves, tomatoes, broccoli and peas in the juice of half a lemon and the olive oil. Lift on to one big serving dish or individuals, scatter on the cooled quinoa and alfalfa. The next layer is the protein (try feta if you're veggie). Top with the aïoli, seeds and herbs, with the other half lemon, wedged, on the side.

Don't Ask Why Rotisserie Chicken Thighs

Bake these and you'll have individual portions of rotisserie chicken!

We buy the thighs in bulk from Costco, but thighs are one of the more inexpensive parts of the chicken at any grocery store. So, if you are looking to wow on a budget, look for medium to large sized thighs, bone-in. There is so much more flavor and moistness in a chicken thigh. Once you try thigh, you'll never ask why!!

*Preheat oven to 325.

Needed:

Chicken thighs (as many as you want; we suggest at least 2 per person)
One pat of unsalted butter for each thigh
salt
paprika
a mild dried herb, such as marjoram, parsley or basil


Rinse and pat dry the thighs. Spray a large, high-edged baking pan. Liberally salt both sides of each thigh. Loosen the skin on top of each thigh by sliding your finger underneath the membrane, and placing a pat of unsalted butter, centered up under there. Sprinkle paprika and your herbs on top.

Cook, uncovered, for one and a half hours.

This will make the skin get crispy and the bottoms of the thighs will remain moist, because they are sitting directly in the pan. (Do not use a rack inside your pan!)
If you have a meat thermometer it should quickly read over 160 when you test them at this point. You won't have any pink showing--you want them to be almost over-cooked and easily coming off the bone.

*We used a self-correcting convection oven set to 325 and baked for one hour and twenty minutes. If your convection oven does not self-correct, set it to 300 degrees.
If you are using a conventional (plain 'ole regular oven), bake for at least one and a half hours. Keep an eye on them, of course.

BACONSLUT'S ZIPPY BAKED SALMON STEAKS

Preheat your oven to 450 degrees

Rub the salmon steak or filets with olive oil, and season with sea salt and freshly ground pepper.  Place on a cookie sheet or in a shallow cooking dish.

Add to taste:

Fresh or dried dill

Blue cheese, crumbled.  My favorites-St. Pete's Blue, or Moody Blue Smoked Blue

Measure the thickest part of the fish and cook for 10 minutes per inch.

Plate and give the steaks or fillets a good hit of freshly squeezed lemon juice.

Florida-style Fish Tacos

Mango Salsa Recipe

Ingredients

• 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
• 1/2 medium red onion, finely chopped
• 1 Jalapeño chile, green pepper or red pepper, diced within an inch of it's life.
• 1 small cucumber, peeled and diced (about 1 cup)
• 3 Tbsp fresh cilantro leaves, chopped
• 3 Tbsp fresh lime juice
• Salt and pepper to taste

If you don't know how to dice a mango, you lay it on a counter, then slice it open around the seed at the 'equator'.  Place it in the palms of your hands and twist in opposite directions.  Score the flesh as close to the skin as possible then push the bottom center of the skin up like you are putting it inside-out.  Cut the spikes.  Take the other side of the mango and remove the seed and do the same.

Here's somewhat the same technique on youtube

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Cook some white flaky fish (talapia, mahi-mahi, etc) by marinated it with lime juice, salt and pepper then putting it in a pan with a little oil.  Flake the fish and put on a white tortilla and top with the salsa.  

Hungarian Pork Chops

 

From  My Family Recipe Rocks

Servings: 8

Provided by: Carnie Wilson

 

• 8 thinly cut pork chop ( bone in gives more flavor)

5 tablespoons butter, dived by 2, 2 and 1 tab

1/2 cup all purpose flour

2 tablespoons Hungarian Sweet Paprika

1 teaspoon salt ( pink Himalayan, or sea salt)

1 teaspoon fresh black pepper

1 teaspoon onion powder

1/2 teaspoon dried dill

1 cup sour cream

1 -2 cups chicken broth

1 cup white wine

1/2 cup warm water

1/2 lemon

1 lg Spanish onion, sliced into rings

3 cloves garlic, minced

1/2 cup sauerkraut, rinsed and drained

1 1b. Mushrooms, sliced

1 tablespoon fresh chopped dill (for garnish)

1 bag wide egg noodles

Poppy seeds ( 1/ 4 teaspoon)

Directions

Preheat the oven to 350 degrees. Mix the flour, one tablespoon of the paprika, salt, pepper, onion powder, dried dill in a big grocery paper bag. Shake up the ingredients to mix. Place the chops in them and then shake around like "shake and bake" to toss and coat the chops with mixture. Save the bag after.
Heat a huge skillet, add 2 tablespoons of butter and when it sizzles add the chops to the skillet. Saute over medium heat until brown on both sides (about 3 minutes per side.) Don't crowd pan while sauteing -- saute in two batches adding more butter if necessary. Remove the chops and place in a large heavy covered Dutch oven.
In the skillet, add the remaining two tablespoons butter and then add the onions and garlic, stirring and cooking. When getting soft, add the mushrooms and cook for two minutes. Pour the veggies over the chops in the pan. In the skillet, add the other tablespoon butter and sprinkle with the flour and then sprinkle any remaining seasoning left over from bag that you tossed the chops with. Using a whisk, Scrape up the bits and mix. Then, add a cup of chicken broth, the wine, the warm water and break up all the loose bits stuck on bottom of pan. Let it simmer for about two minutes. Add the lemon juice. Add the sauerkraut and the other tablespoon paprika to the sauce and stir to combine. Test for seasoning and thickness. If it's too thick, add water or broth, test for saltiness, stir in the sour cream, but don't scream, yourself. How good does it look? LOL.
Pour mixture over chops, lifting them slightly so everything gets a little sauce! Bake the covered casserole for 1-1/2 hours or until chops are totally tender and falling off bone.
Prepare the noodles according to package directions.
Toss the noodles with a tablespoon of butter and the poppy seeds.
Put noodles on a large serving platter. Spoon a little sauce with onions and mushrooms on the noodles. Place the pork chops on the noodles, in any pattern you'd like. Then pour all the sauce on top of chops and sprinkle with the fresh dill. Serve family style and enjoy!


comment:  quoted from page,

"Recipe turned out great. I made a few changes. I used boneless chops because a pork loin was $1.97/lb. and pork chops were $3.99/lb.. I used 1 1/2 cup chicken stock and omitted the water. Added 1 tablespoon Vegeta (an all purpose seasoning) for a more European taste. Added the sour cream after the chops were done (as in the video/show). If you add the sour cream before baking, the sour cream will curdle. Increased the sauerkraut to 1 cup, because it didn't seem like enough. Next time, I'll add even more sauerkraut. In the show, she added lemon juice in the beginning and with the sour cream after cooking. I didn't think it needed anymore lemon juice after cooking. Oh, the seasoned flour that was left over was enough to make the roux that thickens the sauce. Baked at 350°, per recipe, for about 1 hour...."

portobellos stuffed with caramelized onions and manchego

These mushrooms look like mini-pizzas. They make a great dinner-party first course or, served with a green salad, a luncheon main course. For a cocktail party, make them with small caps.

MAKE AHEAD: Prep the onion stuffing and cheese topping up to 2 days in advance. The mushrooms are best baked to order, but they can be assembled and refrigerated, covered, several hours in advance. Bring them to room temperature before baking.

4 first-course servings (or 24 hors d'oeuvres using smaller mushrooms)

Ingredients:

For the mushrooms

• 4 large (4 1/2-inch diameter) portobello mushrooms, or 24 small "baby bellas" (2 1/2-inch diameter), cleaned, gills and stems removed
• 2 tablespoons olive oil
• 2 medium (1 1/2 pounds) yellow onions, cut in half, then into 1/4-inch slices
• Salt
• Freshly ground black pepper
• Leaves from 1/2 small bunch of thyme (2 tablespoons)
• 1/2 teaspoon garlic powder

For the topping

• 2 ounces Manchego cheese, finely grated (2/3 cup)
• 1/4 cup regular or low-fat mayonnaise (do not use nonfat)

Directions:

For the mushrooms: Line a baking sheet with aluminum foil, then coat it lightly with nonstick cooking oil spray. Arrange the mushrooms on the foil stem sides up.
Heat the oil in a large saute pan over medium-high heat until the oil shimmers. Add the onions and stir lightly to coat; season with salt and pepper. Cook for 10 to 15 minutes, stirring often, until the onions' moisture has evaporated and the onions begin to sizzle and brown. Reduce the heat to medium and cook for 15 to 20 minutes, stirring often, until the onions are deep brown and caramelized; adjust the heat as needed so they do not burn.
Transfer to a medium bowl. Add the thyme and garlic powder; add salt and pepper as needed, keeping in mind that the mushrooms themselves will not be seasoned. The yield will be 1 1/2 cups.
Spread all of the onion mixture on the insides of the large mushroom caps, or fill the smaller caps with it.
Preheat the oven to 400 degrees.
For the topping: Combine the cheese and mayonnaise in a small bowl. The yield will be 1/3 cup. Divide the topping evenly among the 4 large caps or the smaller caps.
Bake for 20 minutes (15 minutes for the smaller mushrooms), until the topping is golden brown and bubbling. Blot the caps on paper towels before serving.

Spicy broccoli with salami and fried egg

Dinner in 25 Minutes

This comes together like a stir-fry, relying on the salami to add savory flavor. It eats like something you might put together on your own when faced with these ingredients in the refrigerator. And that alone could be a kitchen lesson that will stick.

Serve with hash browns.

2 servings

Ingredients:

• Kosher salt
• A generous 2 cups broccoli florets (6 ounces total)
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 2 ounces good-quality salami
• 1/2 teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 2 large eggs

Directions:

Fill a bowl with cold water and ice.
Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt, then the broccoli. Cook for 3 or 4 minutes, until crisp-tender. Drain then transfer immediately to the ice-water bath.

Meanwhile, heat the oil in a large nonstick skillet over medium heat, until the oil shimmers. Cut the garlic into very thin slices. Stack the salami and cut it into thin strips.

Add the garlic and crushed red pepper flakes to the skillet; stir for one minute, then add the salami and cook for a few minutes, stirring a few times, until the salami lightly browns.

Drain the broccoli and add to the skillet, tossing to coat. Season with salt and black pepper to taste; add more crushed red pepper flakes, if desired. Once the vegetable is heated through thoroughly, divide the mixture between wide shallow bowls.

Increase the heat under the skillet to medium-high; crack open 2 eggs and fry them sunny-side up. Place one atop each broccoli-salami portion. Season lightly with salt and pepper.
Serve hot.

southwestern grits with queso fresco, cilantro and lime

Dinner in 30 Minutes

• Cuisine: American
• Course: Main Course
• Features: Fast

Summary:

Here's a bowlful of color, creaminess, crunch and flavor, for not much effort. The option of adding pimenton-seasoned ground chicken might make it an alternative to taco night at your house.
Serve with a crisp green salad.

4 servings

Ingredients:

• 1 cup polenta (coarse yellow grits)
• 5 cups just-boiled water
• 1 teaspoon salt
• 1 pint grape tomatoes
• 8 ounces ground white-meat chicken (optional)
• 1 1/2 teaspoons smoked paprika (pimenton; optional)
• 1/2 medium white onion
• 1/2 cup pitted black olives
• 1/2 cup packed cilantro leaves and tender stems
• 1/2 firm but ripe avocado
• 2 limes
• 1/2 cup queso fresco

Directions:

Heat the polenta in a large saucepan over medium-high heat for 30 seconds or until it becomes slightly toasted, watching carefully so it does not burn. Gradually add the water (avoiding a face full of steam as you do); stir as the mixture comes to a boil, then reduce the heat to medium and stir in the salt. Cook, stirring occasionally, while you prep the remaining ingredients. The polenta should be creamy and thick; reduce the heat as needed to keep it from scorching on the bottom.
Cut each tomato in half and place in a large nonstick skillet over medium heat; cook, stirring a few times, while you prep the remaining ingredients or just until some of the tomato halves deflate. Transfer to a bowl.
Optional: Grease the same skillet with cooking oil spray and return to medium heat. Add the ground chicken and smoked paprika, using a spatula to break up any clumps. Cook through, making sure to distribute the seasoning; this will take about 6 minutes. Remove from the heat.
Meanwhile, or next, cut the white onion into small dice. Cut the olives into thin slices or coarsely chop them. Coarsely chop the cilantro. Cut the flesh of the avocado into small chunks. Cut each lime into quarters; squeeze one wedge over the avocado chunks.
Divide the polenta among individual wide, shallow bowls. Spoon in the tomatoes, seasoned ground chicken, if using, onion, olives, cilantro and avocado. Crumble the queso fresco on top, then squeeze three of the remaining lime wedges to distribute juice evenly over the four bowls. Pass the remaining wedges at the table. Serve hot.

Recipe Source:

Adapted from "Cooking With Herbs: 50 Simple Recipes for Fresh Flavor," by Lynn Alley (Andrews McMeel, 2013).

posted by bambam

garlic-oregano chicken caesar salad

• Course: Main Course
• Features: Fast

Summary:

You'll find chicken Caesar salads all over town, but that doesn't mean you'll find them all done well. Common flaws include too much dressing and clunky pieces of chicken.
Here's how I have approached the dish: A roasted-garlic marinade flavors chicken cutlets that are then grilled and cut into bite-size pieces. Chopped garlic and fresh oregano mix with freshly grated Parmigiano-Reggiano (the good stuff) to make a multidimensional dressing. Diced hard-cooked egg is sprinkled over the salad. And shaved Parmigiano-Reggiano finishes it with a flourish.
MAKE AHEAD: The chicken needs to marinate for at least 30 minutes and up to 2 hours.

4 servings

Ingredients:

For the chicken

• 4 large cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon finely chopped oregano
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound thinly sliced chicken breast cutlets

For the dressing

• 2 tablespoons finely chopped oregano
• 2 tablespoons finely grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped garlic
• 2 tablespoons white wine vinegar
• 1/4 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil

For the salad

• About 12 ounces romaine lettuce, trimmed, cleaned and torn or cut into bite-size pieces
• 2 hard-cooked eggs, cut into 1/4-inch dice
• One 2-ounce chunk Parmigiano-Reggiano cheese

Directions:

For the chicken: Preheat the oven to 350 degrees. Place the garlic cloves on a 10- or 12-inch square of aluminum foil. Drizzle 1 1/2 teaspoons of the oil over the cloves. Form a loose packet around them, folding the foil over to seal the packet. Place the packet in a small baking dish; bake for 30 to 40 minutes, until the garlic is soft. Unwrap and let cool for 10 minutes.

Transfer the cloves to a cutting board; use a large knife to chop/mash them, then transfer to a small bowl. Add the remaining 1 1/2 tablespoons of oil, along with the chopped oregano, vinegar, salt and pepper, stirring to combine.

Lay the chicken out on a plate. Brush the oil-garlic mixture over both sides of the cutlets. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.

When ready to cook, preheat the grill, broiler, nonstick grill pan or griddle. Working in batches as needed, cook the cutlets for 3 to 4 minutes, until they are nicely browned on the first side. Turn them over and cook for 3 to 4 minutes on the second side, until the chicken is cooked through and nicely browned. Transfer to a large plate. Let the chicken rest for 10 minutes.

While the chicken rests, make the dressing: Whisk together the oregano, grated cheese, chopped garlic, vinegar and sugar in a small bowl; season with salt and pepper to taste. Slowly drizzle in the oil while whisking. Taste, and adjust the seasoning as needed.

For the salad: Divide the lettuce evenly among individual plates, creating an even layer for each portion. Cut the chicken into 1/2-inch pieces and distribute over the lettuce. Sprinkle the diced egg evenly over the salads. Use a vegetable peeler to shave the Parmigiano-Reggiano directly over each salad. Drizzle each with an equal portion of the dressing. (Alternatively, place the lettuce in a large bowl and drizzle with half of the dressing, tossing to coat the lettuce lightly. Divide among individual plates and top with the chicken, egg and shaved cheese, then drizzle with the remaining dressing.)
Serve right away.

Recipe Source:

From columnist Stephanie Witt Sedgwick

Posted by bambam. 

My note;  To save time preparing, I'd substitute a good store bought caesar salad dressing like Marie's and doctor it up with herbs listed in the recipe.  Instead of grilling, you can slice the chicken breasts in half lengthwise, poke them with a fork then gently poach them in a liquid flavored equally with water, chicken broth, white wine or whatever you have on hand.  Add the ingredients listed for the chicken to the liquid (except the oil) plus granulated garlic to taste and set on a low simmer (barely bubbling) that cooks the chicken tenderly.  You can also drop the garlic cloves in there too (slice them in two,) as they soften the flavor of the cloves mellows.  Take one or two and mash them up to stir into your dressing.  I like the bite of raw garlic so I would mince up one or two cloves very finely and mix it in.  Be sure to taste everything.  Yum.

the only ribs you need to know

 

• Cuisine: Southern/Soul Food
• Course: Main Course
• Features: Make-Ahead Recipes

Summary:

The title may sound hyperbolic, but it’s not. These ribs are delicious hot, cold, at room temperature or any way you can get your hands on them.
MAKE AHEAD: The ribs can be boiled, sauced and refrigerated several hours in advance. Bring to room temperature before roasting.

6 servings

Ingredients:

• 3 racks (7 to 8 pounds total) baby back pork ribs, preferably at room temperature
• 16 ounces light brown sugar
• 20 ounces (2 1/2 cups) Dijon-style mustard
• 1/4 cup low-sodium soy sauce
• 3/4 cup bourbon

Directions:

Bring one large (at least 12-cup) pot of water to a brisk boil over high heat.
Add the racks of ribs to the boiling water; you might need to cut the racks in half to make them fit in the pot. Once the water returns to a boil, cook for about 15 minutes; the meat will not be cooked through.
Use tongs to transfer the racks to a cutting board. Let them rest for 5 to 10 minutes, then use a large, sharp knife to cut between the bones, separating the individual ribs.
While the ribs are resting, make the sauce: Wipe out the pot you used to boil the ribs, then add the sugar, mustard, soy sauce and bourbon. Place over medium heat, stirring until the sugar has dissolved. Cook for 5 minutes to thicken the sauce. Remove from the heat. Return the ribs to the pot and toss to coat evenly.
At this point, the ribs can be cooled and refrigerated for several hours.
Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.
Line 2 baking sheets with aluminum foil or parchment paper.
Divide the ribs between the baking sheets; if there’s any sauce left in the pot, use it for basting. Roast for about 10 minutes, then rotate the baking sheets top to bottom and front to back. Baste with any remaining sauce or with sauce that has pooled on the baking sheet. Roast until the ribs are crisped on the edges and well browned, 8 to 10 minutes.
Transfer to a platter. Serve warm, at room temperature or cold.

Recipe Source:

Adapted from Lee Manigault and Suzanne Pollak of Charleston, S.C., known as the Deans of the Charleston Academy of Domestic Pursuits.

vanessa wong's balsamic marinated steak with steak house salad

Balsamic Marinated Steak with Steak House Salad Recipe: Marinate your steak overnight for a dinner rich in flavor tomorrow.

 

things you'll need.

ingredients

• For the Balsamic Marinated Steak:

1 cup Balsamic Vinegar

1/2 cup Olive Oil

2 tablespoons Light Brown Sugar

2 cloves Garlic (crushed)

2 Sprigs Fresh Rosemary

Salt and Pepper

2 pounds Skirt or Flank Steak (lightly pounded)

• For the Steakhouse Salad:

2 large Tomatoes (chopped)

1 small Red Onion (sliced)

1/2 cup Crumbled Gorgonzola or Blue Cheese

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Pepper

• step 1
  ingredients 1 cup Balsamic Vinegar
  1/2 cup Olive Oil
  2 tablespoons Light Brown Sugar
  2 cloves Garlic (crushed)
  2 Sprigs Fresh Rosemary
  Salt and Pepper
  2 pounds Skirt or Flank Steak (lightly pounded)
  instructions For the Balsamic Marinated Steak: Mix all ingredients in large zip lock bag. Marinate in refrigerator overnight.
• step 2
  ingredients  
  instructions Remove from fridge 30 minutes prior to cooking. Grill for 2 to 4 minutes per side side for medium rare or 4 to 6 minutes per side for medium. Remove from heat and let rest for 5 minutes before slicing. Serve with Steakhouse Salad below.
• step 3
  ingredients 2 large Tomatoes (chopped)
  1 small Red Onion (sliced)
  1/2 cup Crumbled Gorgonzola or Blue Cheese
  Balsamic Vinegar
  Extra Virgin Olive Oil
  Salt and Pepper
  instructions For the Steakhouse Salad: Mix tomatoes, red onion and cheese in large mixing bowl. Drizzle with balsamic, olive oil and salt and pepper to taste. Chill in refrigerator until ready to serve.
  
  Helpful Tips:1. No need to chop the rosemary in the marinade. Rather, just give it a little rub to bruise the herb and help release the essential oils.
  2. Pound the steak to tenderize the meat.
  3. The balsamic vinegar and brown sugar create a delicious caramelized crust on the steaks.
  4. After cooking, allow the steaks to rest and slice against the grain to ensure tender steak.

Polenta With Mascarpone

Polenta con mascarpone
From: "Giuliano Bulgialli's Foods of Italy" (1984)
Serves 8

3 qts. beef broth (preferably homemade)
1 lb. coarse or stone ground Italian yellow cornmeal*
2 tblsp. sweet butter (1 oz.)
8 heaping  tblsp. mascarpone
Coarse grained salt

Optional:  1 med. fresh or canned white truffle

Heat broth in large part over medium heat; when it boils, add salt to taste.  Begin pouring in cornmeal in a very slow stream, stirring continuously with flat wooden spoon [carefully, otherwise polenta will quickly become lumpy].  Stir slowly for 45-50 min,* w/o stopping.  If lumps form, push them against side of pot to crush with spoon.

Use the butter to lightly butter the dinner plates.  Put 1 heaping tblsp. of mascarpone in center of plate.  Refrigerate until needed.

When polenta is cooked, taste it for salt** and then remove pot from heat.  Immediately ladle polenta over the cheese on the prepared plates.  The polenta should cover the cheese completely.

Optional:  If fresh truffle, clean carefully with brush to remove sand.  Use truffle cutter [Foxxy: *eyeroll*] to slice truffle over the polenta on the plates.  "The dish is most beautiful when it is cut through to reveal the different colors of the white and yellow layers and the soft tan of the truffles."

Serve immediately.

______________________________________


Notes not in original recipe:

* You can shortcut by using a "quick" polenta cornmeal -- just as there are quick grits and regular grits.  If you are reducing the recipe the cooking time is accordingly reduced.  Constant stirring still required, though.

** You could also add fresh herbs, garlic, chopped spinach, etc. to the polenta immediately before plating

/goes to Goodwill to look for a "truffle cutter"  -- at my house they are called "knives"