The Way Auntie Used To Make It
Moms are great, aren’t they? They put up with annual trips to the ER with broken bones and/or knocked out teeth. They drive you all around the tristate area to dance competitions, foregoing any social life they might be having. And they put up with your 12-year long phase of eating only mustard sammiches, pizza and mac n’cheese. Or maybe that’s just my mom 🙂
Tonight’s recipe comes from my mom who was cool enough to let me share it with you.
A peek into the kitchen window of Mrs. Herb Garden, mother of Parsley Sage
Sunday after-church visits to my grandmother/aunties house always smelled so delicious. That’s because one of my aunties would be stirring a big pot of polenta bubbling on the stove. Simmering away beside it was a yummy mixture of tomatoes, onions, garlic and meat of some sort. My immediate family did not have lunch on Sundays because our evening meal on Sunday was usually really special and we were supposed to ‘save our appetites.’ Sometimes we fudged and our aunties would make us a small plate of this aromatic feast. Little did we know that polenta is known to some as ‘peasant food.’ We loved it!
Print this recipe
2 tbsp olive oil
1 tsp minced garlic
1 cup corn grits/polenta
3 cups chicken broth
1/4 tsp salt
1/4 tsp black pepper
1/4 cup parmesan cheese, grated
- In a large saucepan, heat the olive oil over medium heat.
- Add the garlic and saute for 1 to 2 minutes making sure the garlic does not burn.
- Turn the head up to high, add chicken broth and bring to a boil
- Gradually add the polenta while continually whisking
- Once all the polenta is added, reduce heat to medium-low and stir frequently with a long-handled spoon
- Stir for about 15 minutes, often
- Once the mixture is creamy, remove from heat and add butter, salt and pepper
- Gradually add the parmesan, stirring
- Serve warm
Makes 4 servings. Refrigerate any leftovers. I serve mine with a mixture of stewed tomatoes, onion, garlic, mushrooms and chicken on top.
Parsley Sage back now. I served mine with stewed carrots, spring onions, scotch bonnet peppers and mushrooms and some lovely garlic and thyme grilled lamb chops. For dessert, I served a cassava (yucca) heavy cake I picked up at the 44th Annual Agriculture Show this morning!
And for post-dessert awesomeness? Some of Norma’s world famous Irish Coffee.