Sunday, November 05, 2006
Polenta con Cipolla e Asparagi con Uova
Polenta with Onions
The first time I ate Polenta was in the town of Linguaglosa at their festival during Natale. There we had it served with a thick meat ragout, but polenta can be served many ways. Today we had it with sweet onions, but you can add any vegetable. It is ridiculously easy to make.
2 liters of water for 500 grams of Polenta
In a separate pan, cook down the onions in a little water.
Bring a pot of water to boil and gradually add the polenta flour. Continue stirring until mixture reaches a think consistency.
• Our polenta was gurgling like melted lave, but I was told this was normal.
Add salt to taste.
We also added a small amount of butter.
Once the mixture is ready, transfer to a baking dish.
We then layered the polenta with grated Parmigiano Reggiano Cheese.
On the top we sliced soft cheese as a garnish and baked in the oven for 45 minutes.
Asparagus and Egg
Today we also had the asparagus we picked in the garden the other day.
Rinse and clean the Asparagus.
Place in a pan and cook covered until tender.
• You won’t add any water to the pan, the water on the stems is enough.
Add one or two eggs to the pan and stir until the egg covers all the stems.
You can serve hot or at room temperature.