100 Degrees before the Fog

It felt wrong to do what I was doing, Simmering a pot on the stove whilst one baked away in the oven. It was nearly 100 degrees outside. Unspeakable heat, especially for these parts. What was I thinking?

And then came the fog. The temperature dropped faster than seemed possible. Suddenly, it was downright cold. Hmph, I knew what I was doing (after all).

Polenta is one of those things, I love it, but I don't make it often, though it's easy enough; I don't have an excuse, really. It is so comforting and warms me to the core. And having been treated to fresh pasta and Bolognese sauce during a recent lunch, I was still hungry for it; a perfect accompaniment for my polenta, I figured.

This slow-cooking fare is perfect to prepare when your space needs some warmth from the kitchen. And while it may be fit for a different time of year, I'm sure for someone, somewhere, it's just the thing.

As much as I love to cook, I don't do it every day, and when I do, I often prepare enough to get me through to the next opportunity. That being said, these recipe portions are large though well suited to paring down. For the polenta, use whatever grind suits your taste, from fine to coarse; I used regular old cornmeal. I happened to have egg yolks in the fridge, so I threw them in, but they're certainly not necessary to the success of the dish, it simply adds richness.

Basic Polenta

2 tbsp extra virgin olive oil
½ yellow onion, finely diced
2 cloves garlic, chopped
4 cups chicken broth
2 cups yellow cornmeal or polenta
4 egg yolks, room temperature (optional)
½ lb Parmigiano Reggiano finely shredded, ½ cup reserved
Kosher salt and freshly ground black pepper to taste

Preheat oven to 325°

1. In a Dutch oven (with a lid), sweat the onions and garlic in oil; do not allow any browning.

2. Add the chicken stock and bring to a boil.

3. While whisking constantly, pour the cornmeal in a thin stream into the pot. Once the cornmeal is fully incorporated, the mixture will begin to bubble vigorously and can be dangerous, so use caution. Cover the pot, and place in the oven for 1 hour. Stir the mixture about every twenty minutes during baking.

4. Remove the polenta from the oven and whisk in the Parmigiano Reggiano and egg yolks (if using). Season with salt and pepper to taste after the cheese has been added to ensure proper seasoning.

5. Serve immediately (garnished with more fresh grated cheese) as a side dish or on its own with a simple tomato sauce.

Hearty Meat Sauce

2 tbsp extra virgin olive oil
1 lb ground bison (or whatever you prefer)
½ yellow onion, finely diced
2 medium carrots, finely diced
2 celery ribs, finely diced
2 cloves garlic, chopped
4 cups beef broth, low sodium (or homemade)
29 oz can tomato puree
Flat leaf parsley, finely chopped (optional)
Kosher salt and freshly ground black pepper to taste

1. Heat a large heavy-bottomed pot over medium-high heat. Add olive oil, onions and carrots and sauté, stirring occasionally, until the vegetables are caramelized and begin to soften. Add celery and garlic and continue to cook until aromatic. Add ground bison and cook, stirring and breaking up the mean as it begins to brown.

2. Once the meat has browned sufficiently, add broth and reduce heat to just above a simmer. Allow liquid to reduce by half.

3. Add tomato puree and reduce heat to a low simmer. Stirring occasionally, cook until the sauce is very thick or has reached the desired consistency.

4. Season with salt and pepper to taste and stir in the chopped parsley. Serve with polenta or a tender, flat pasta.