Wednesday, January 14, 2009

Polenta Tomato Sauce Redux

Similar to what I made back here, but different enough to warrant it's own post, especially when posts have been scarce. Polenta cooked in half water half veal stock enriched with some parmesan, butter, and bacon. The tomato sauce is a can of fire roasted tomatoes and shallot cooked down in the grease from cooking the bacon. Simple, rich, and a quick weeknight dinner that can easily be vegetarianized.

Veal bones for stock from Plum Creek. Polenta from Country Gristmill (@ NUFM). Shallot from Snake Hill Farm. Bacon is West Virgina forest-finished pork from professor/farmer Dr. Chuck Talbott.
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5 comments:

  1. AnonymousJanuary 16, 2009 at 9:35 AM

    so what, you made polenta. a monkey could make polenta

    ReplyDelete
  2. The CFTJanuary 16, 2009 at 11:09 AM

    i'd like one of them monkeys

    ReplyDelete
  3. AnonymousJanuary 18, 2009 at 10:58 PM

    Didn't see you at Shaker yesterday....are you hibernating???

    ReplyDelete
  4. AnonymousJanuary 18, 2009 at 10:59 PM

    ohio honey

    ReplyDelete
  5. The CFTJanuary 20, 2009 at 5:44 AM

    I was there Lucy (?), but was all business and tearing through there. Must have missed you.

    ReplyDelete