Candy canes. Hot cocoa. Fudge. Things wrapped up with pretty bows.
These are December foods. But sometimes you need something different. Sometimes you need real food.
And really, I must say, it was good to be in the kitchen again. I think I could get used to this.
Recipe inspired by Rachael Ray's Polenta-Topped Pork Patties with Green Beans,
Everyday with Rachael Ray, Dec. 2009
- 3 tablespoons extra-virgin olive oil
- 1/2 onion, finely chopped
- Salt and pepper
- 2/3 cup instant polenta or quick cook corn meal
- 1/3 cup heavy cream
- 1/4 ounce fontina cheese, shredded
- 1 1/2 pounds ground turkey
- 1/3 cup chopped flat-leaf parsley
- side salad fixings, your choice
- In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, season with salt and cook until softened, about 5 minutes. Transfer to a large bowl; reserve the skillet.
- In a small saucepan, bring 2 1/3 cups water and 1/4 teaspoon salt to a boil. Whisk in the polenta, lower the heat to medium-low and whisk until thickened, about 5 minutes. Stir in the cream, remove from the heat, then stir in the cheese; season with salt and pepper and keep warm.
- Preheat the broiler. Add the turkey and parsley to the onion; shape into four 4-inch-wide patties. In the reserved skillet, heat 1 tablespoon olive oil over medium heat. Add the patties and cook, turning once, until browned, 6 to 7 minutes. Spoon the polenta on top and broil until golden, about 5 minutes.
COST: $8.64 COST PER SERVING (4): $2.16
(cost includes salad)
