Home Cookin'

Fried Pollenta With Maple Syrup


This is something that my mom would make for my sister and I when we were growing up.  One morning she would make us "cornmeal mush" and then next we would have "fried cornmeal mush."  I have chosen to call it "fried pollenta" from now on, because it sounds yummier and not as "mushy." 

Ingredients
3 cups water

1 teaspoon salt

1 cup yellow cornmeal

1/4 cup flour

2 tablespoons butter

Directions

1.In a saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.

2.Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.

3.In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1/2 inch wide slices. Dredge in flour. Cook in melted butter until golden brown on both sides. Top with maple syrup.





Hearty Goulash Soup
I've been feeling bored with my supper time repitoire lately.  One place I can always find a new and delicious recipe is my cousin's blog.  I found this recipe and made it tonight with wonderful results.  This soup is SO GOOD!  The whole family raved.  The baby had 2 pureed bowls full and Fisher said "Mom, this soup is so good you should blog about it!"  I agree, Fisher.  And so, with furthur ado, here is the recipe.

Hearty Goulash Soup
Sadly, the photo does not do this soup justice.  The combination of the bacon, beef, red wine vinegar, paprika and caraway seed is beyond yummy.  A great meal for a chilly day.

3 slices of bacon


1 1/2 pounds beef trimmed into 1/2 inch cubes


2 onions, finely chopped


2 cloves garlic, minced


2 T paprika


3/4 t caraway seeds


1/4 cup flour


1/8 cup red wine vinegar


2 T tomato paste


2 1/2 cups beef broth


2 1/2 cups water


1/2 t salt


1 red bell pepper finely chopped


2 potatoes, peeled and cut into 1/2 inch cubes



Brown bacon in a dutch oven. Remove from heat and crumble, leaving bacon behind. Brown the beef in the grease and transfer to a bowl. Reduce heat and add a little oil. Saute the onions and garlic. Add in the paprika, caraway and flour and cook, stirring for 2 minutes. Whisk in the vinegar and tomato paste and cook fore another minute. Stir in stock, salt, bell pepper, beef and bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes. (Cook longer if you use a tough cut of beef).  I cooked it for about 2.5 hours.

Finally add the potatoes, cover and simmer until tender, about 20 minutes. Season with salt and pepper.

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