Last night for dinner, we tried homemade polenta. It was really delicious, much better than any polenta I've tried from the store.
1 cup ground corn (usually says for polenta)
4 cups water
bring the water to a boil and add the corn, stirring until the corn no longer settles on the bottom of the pot. Cook on very low for an hour, stirring occasionally. Be careful, the polenta is very hot.
the polenta can be eaten soft, we ate half of the batch with about 1/4 cup fresh parmesan cheese and a tablespoon of olive oil.
the rest we put in a 9x9 glass baking dish and let sit overnight in the fridge to set. the next night, we cut it into six pieces and fried it in olive oil. we plated the hot polenta and topped it with a red sauce that had simmered for a few hours with a LOT of garlic, nutmeg, and some ginger...as well as the usual spices. then we finished it with fresh grated parmesan cheese on top.
Delicious. I would like to try to slice the hard polenta and freeze it with parchment between the slices to use for a last minute dish and see how that works.
Another Recipe...this one from WindyFields Farm.
CELERIAC AU GRATIN
3/4 cup butter
2-4 cloves of garlic
1/2 cup onion
1 1/2 cup milk
1 cup cheese
salt, pepper, parsley
2 tablespoons flour
layer slice celeriac with salt, pepper and parsley in a baking dish
in a pan cook butter, flour, garlic, and onion
add milk slowly
stir in cheese and pour mix over celeriac
bake 350 degrees for 1 to 1 1/2 hours
celeriac can be used anywhere potato is used...or mixed with potato for a different flavor. it has a definite celery taste!
This might make it to the Easter dinner table...if I can get my hands on some celeriac before then.