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EdibWasa Winter 2014 : Page35

PolEnta With MeaTbAlls and Tart CheRries P olenta is a perennial winter favorite that you can make for about a thousand times less than the cost of a trip to Italy. This recipe uses a little more liquid for polenta to be served very soft, almost as soft as porridge, but it can still be cooled and sliced if you want to fry up any leftovers. SerVes 6 With LefToVers for the PolEnta: 2 cups milk 2 cups chicken stock 1 cup water 1 tsp salt 1 cup polenta 3 Tbsp butter 1 or 2 sprigs rosemary or thyme 1 clove garlic, minced eat water, milk and chicken stock in a large pot. Add rosemary or thyme, garlic and season with salt. When the liquid is just beginning to boil whisk in the polenta. Reduce heat to very low and stir occasionally as the polenta cooks for about 45 minutes. (This is slow food people. There are quick ways to make polenta, but the longer it takes the better is tastes.) Before serving, finish the polenta with a little butter or grated parme-san cheese, taste to see if it needs a little more salt and maybe a splash of milk if it is too thick and serve with meatballs. A drizzle of good balsamic or saba is nice if you have any. And a little more chopped marjoram makes a nice garnish. for the MeaTbAlls: 2 lbs ground pork (not too lean) 1 cup bread crumbs (or a few slices of the bread on page 28 torn into pieces and crust removed) and soaked in ¼ cup whole milk 2 large eggs, lightly beaten ½ cup toasted pine nuts 1/2 cup dried tart cherries 1/2 cup red wine 2 tsp chopped fresh marjoram, or one tsp dried ¼ cup olive oil Salt and pepper n a small saucepan heat the dried cherries in the red wine. Bring to a simmer and reduce heat to low. As the cherries simmer mix pork, milk-soaked bread crumbs, salt, pepper, pine nuts, marjoram, eggs, and cherries together well in a large mixing bowl using your hands. Mix in the cherries and form into golf ball sized meatballs. Heat oil in a heavy skillet and brown the meatballs on all sides. Unless you have a very big pan you’ll probably want to do this step in a few stages, transferring the browned meatballs to a cookie sheet. Put meatballs into a 350°F oven, bake until cooked through, about 30 minutes. When cooked through cover with foil, and set aside. H I

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