Now some evenings I have more energy for cooking than others. Sound familiar? And late yesterday afternoon after I had already slapped meat loaf together and cut up zucchini for one of my favorite simple veggie dishes (Quick Zucchini Stir-Fry with Slivered Almonds), I had frankly run out of steam. So the thought of spending any more time on a complicated side dish was not very appealing. But I was really in the mood for polenta. (I absolutely love polenta!) I just wanted to fix it without having to continuously stir or check on it in any way. I wanted to be able to put my feet up and get back to my book. (You see, the protagonist in my book was in terrible trouble. I just knew he needed me to be with him to achieve his goal. Saving Canada from dishonest government officials isn’t easy, especially if one of your greatest fans isn’t right there by your side. So I surreptitiously assisted Armand while this fantastic and easy polenta I found on the dinnerthendessert.com site happily baked away in my oven.) (OK, I did add an ingredient, change an amount here and there, and the method of cooking a wee bit, but the basic gist was all Sabina’s.) To be truthful, I wasn’t sure this cooking method was actually going to work. But the results were perfect. Creamy and luscious, just like polenta should taste.

So dinner was a success. Armand saved the day. And I now have a great new way to prepare polenta. I call that a winning combination.

And if you are wondering about my deep concern for Chief Inspector Armand Gamache of the Sûreté du Québec, you need go no further than to your local library or favorite book store to get your answer. Check out Louise Penny’s wonderful series mainly set in Three Pines, a fictional rural village in lower Québec. Ms. Penny is an absolutely fantastic writer. All of her characters are so real you feel like they are dear friends. Or enemies, as the case may be. But start at the very beginning of the series with Still Life. You may thank me later.

And try this game changing way to prepare a lovely cheesy polenta next time you want an elegant side dish. You will not believe how quick and easy it is to fix.  And you want to change it up a bit – add some garlic, or exotic spices, fresh herbs, or go completely wild and crazy. Substitute Pepper Jack cheese in place of the sharp cheddar. That will have your whole family questioning your culinary aptitude. And won’t that be fun!

So as always, peace, love, and creative kitchen adventures to all.

6 c. water  

2 tsp. kosher salt

freshly ground black pepper

3 T. unsalted butter, cut into 6 pieces

1½ c. polenta or yellow cornmeal

¼ c. heavy cream or whole milk

1½ c. grated sharp cheddar cheese, divided

¼ c. chopped fresh chives, plus a bit more as garnish

paprika

Place water, salt, pepper, and butter in a Dutch oven or stove top/oven-proof pan. Heat on the stove top just until the butter has melted. Remove from heat and whisk in the polenta.

Bake uncovered in a pre-heated 350 degree oven for 40 minutes. After 40 minutes stir in the cream, 1¼ cups of the cheese, and chives. Sprinkle on the remaining ¼ cup cheese and lightly dust with paprika.

Bake for an additional ten minutes. Remove from oven and decorate with additional chopped chives. Let sit for about 5 minutes before serving.