There were several reasons for my hubby and I to celebrate this past weekend; first, I got a new job that I’m very excited about, one that could open a lot of new doors for me; second, my hubby got some really great news at work; third, yesterday was my blog’s 1-year anniversary (can’t believe how far my blog has come and so excited for what the future holds!) and; fourth, we got a new car!! We’ve been talking about getting a new car for a while, but we finally bought one this past Saturday. We are so excited to not only have a brand new car, but to have 2 cars. It’s been quite challenging over the past year to share a car and try to coordinate our schedules. Because we’ve got a lot to be happy about right now, we decided to celebrate Saturday night by going out to dinner at a great sushi place in Old Town Alexandria. We both love sushi, and it’s one of those things that I don’t make at home (probably couldn’t if I tried!).
I also decided I’d prolong our celebration by making my hubby a special dinner on Sunday. My hubby loves steak, so I made steak au pouvoir (stay tuned) and baked polenta with marinara sauce. Polenta is so easy to make (it’s really just cornmeal) and so versatile since you can add whatever you want to it. I like to add Parmesan cheese and fresh herbs to mine. This time, I had some parsley on hand, so I added that. I also wanted to take my polenta a step further by cutting shapes into it and then baking. Since Valentine’s Day is coming up, I decided that using heart cookie cutters would be cute especially when dipped in the red marinara sauce. Hope you guys enjoy this recipe!
- 3 cups milk
- 2 cups water
- 1 1/2 cups yellow cornmeal
- 1 tsp salt, plus more for sprinkling
- 1/2 cup Parmesan cheese
- 2 tbsp flat leaf parsley, finely chopped
- 1/4 cup olive oil
- 1 cup marinara sauce, for dipping
- Bring the milk, water, and salt to a boil in a large saucepan over high heat. With a whisk, slowly pour corn meal into liquid stirring constantly.
- Turn down heat to low and continue stirring until the polenta thickens, about 2-3 minutes.
- Remove from the heat and stir in cheese and parsley.
- With a spatula, spread polenta out onto a baking sheet about 1/4-1/2 inch thick. Chill in the refrigerator for 1 hour.
- Preheat oven to 450 degrees.
- Line a clean baking sheet with parchment paper and set aside. Using a cookie cutter, cut out shapes in polenta and place onto parchment-lined baking sheet.
- Using your fingers or a brush, rub each piece with olive oil and sprinkle with salt.
- Bake for 20 minutes or until golden brown. After 10 minutes of baking, flip pieces over.
- Meanwhile, heat marinara sauce in a small saucepan. Dip polenta pieces into marinara sauce and enjoy.