This is a “country” style polenta rounds served with honey. I’d never served it sweet before, but I really enjoyed it (Andy ate his plain with hot sauce).
I reduced the recipe to make enough for the two of us and used a mini loaf pan as the mold. Visit Tammy’s Recipes for the original proportions.
1/2 cup cornmeal
1 cup chicken broth
1 teaspoon salt
pinch black pepper
honey or maple syrup, for serving
1. Combine all ingredients and cook over medium heat until mixture is very thick. Stir frequently to avoid sticking, and stir constantly when mixture starts to boil.
2. When cornmeal has thickened (it should be like a very thick cornmeal mush; too thick is better than too runny!), remove from heat.
3. Pour hot mixture into a greased loaf pan. Allow to cool, and then refrigerate overnight or for several hours, covered.
4. When ready to prepare, remove pan from fridge. Loosen panhas from pan and place the solid "brick" on a cutting board. Using a thin sharp knife, slice into 1/2-inch slices (or thinner if possible).
5. Heat an oiled griddle or skillet over medium-medium high heat. When griddle is hot, place slices on the griddle to fry. Flip slices after they are browned on the bottom, to brown the other side as well. Panhas should be hot inside, with a crisp outside.
6. Serve slice of hot panhas with honey or maple syrup.
Bok Choy, Prosciutto, Feta with Almonds
It looks beautiful, but neither of us were thrilled with the bok choy…any suggestions?
Heat oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add nuts and cook 1 minute, until nuts are golden brown. Add Bok Choy, cover and steam 2 minutes, until leaves soften. Arrange Bok Choy mixture on a serving platter and top with feta.
Recipe inspired by Robin Miller
CSA Week 2
- 2 heads of green buttercrunch lettuce for salads (love this stuff)
- 1 head of bok choy (don’t get anymore?)
- 1 head of green cabbage for bbq coleslaw
- 2 bundles spring onions
- 1 bundle green garlic