Posted Wed, 02/17/10
I had two teeth pulled yesterday. Lucky for me, both were located on the lower left and right choppers in the back.
For the next few days my food fare will consist of Quick Polenta.
4 C water
1-1/4 C yellow cornmeal
1 tsp. salt
4 TBS butter
Black pepper to taste
Mozzarella cheese, grated
Combine the water, cornmeal and salt in a lightly greased glass casserole dish. Mix well. Cook in microwave uncovered for about ten minutes, stirring once. Remove from microwave; stir in three tablespoons butter and the black pepper. Allow to stand for about three minutes. Brush polenta with remaining butter. Allow to stand until cool. Cover and refrigerate until chilled. To serve, slice polenta into 1/2-inch thick pieces. Melt a little more butter in a skillet; cook sliced polenta just until the sides are lightly browned. Serve topped with tomato sauce and thinly-grated mozzarella cheese. Variation: Prepare as above, except add cooked Italian sausage, fresh-sliced mushrooms and sliced black olives to tomato sauce.
Not a bad way to suffer, really.