12 Mar – what I do best – make something out of seemingly nothing, or as we call it, "what's in the fridge"

I will call it Nona Gigi's Polenta (but I never had an Italian grandma)
shallots, garlic, chicken breast sautéed in olive oil, jarred roasted red bell peppers,
sun dried tomatoes, broccoli, red wine, black pepper, oregano, basil over creamy polenta with cream cheese. drizzled with the teeniest bit of bleu cheese dressing.

Creamy Polenta Recipe

INGREDIENTS

• 4 cups water
• Salt to taste
• 1 cup medium-grain yellow polenta
• 4 tablespoons butter
• 1 cup cream cheese

METHOD

1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

3 Finish by stirring in the cream cheese and salt to taste.

If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff.