Quick Polenta Supper

Now I'm not saying this is gourmet, but holy smokes it's delicious. Since going to Tuscany last summer I'm in love with maize. It's quick but will require making part of it the day before.

Here's what you need for two:

1/4 cup of polenta

1 cup of vegetable or chicken stock

1/4 cup of grated parmesan

4 rashers of streaky bacon (I prefer mine smoked)

A bag of washed spinach

Handful of pumpkin seeds

Block of crumbly goats cheese.

Bring the stock to the boil and steadily pour in the polenta, stir like mad to stop any lumps forming, I actually use a whisk to start off with. Once you've been stirring for about 5 minutes you can let it cook, giving it the odd stir. It will need to cook for about 10 minutes. When it's done take it off the heat, stir in the parmesan and stir in any seasoning you feel it needs. Spread it out into a non-stick rectangular tin until it is about an inch thick. Leave it in the fridge over night to set.

When you're ready to eat, chop up the bacon and fry until crispy, remove from the pan but leave the oil in. Cut up the polenta into cubes and add to the frying pan. Be gentle with them and turn them to brown. They will only need a couple of minutes on each side.

Whilst the polenta is frying steam or boil your spinach, whichever you prefer, but it only needs a couple of minutes too.

When your polenta looks done remove from pan and add the pumpkin seeds. Begin to assemble in a jumble the polenta, spinach and bacon and crumble some of the goat's cheese in. Once the pumpkin seeds are popping and getting nicely toasted take straight out of the pan and sprinkle on top.

This is just about one for the most comforting things you can have. So much texture and the flavours make you feel like it's ok that it's January.

Nothing Better than Shrimp and Grits..

Grits always seem to be controversial. Some people love them, some hate them, and a lot of people outside the South don't even know what they are. Luckily for me, I was able to get my daily grits quota filled at my University of Georgia sorority house every morning at breakfast (thank you Ms. Carol!). I still love them and often thought if I was on the British show "Come Dine with Me" I would cook them for my undoubtably sketchy guests. I wonder how that would go? If you are a member of the group that hasn't tried grits, it is time. Give them a chance.. please?

SHRIMP AND GRITS - serves 4

INGREDIENTS:

• 4 cups water
• 1 cup stone-ground grits (you can use instant grits.. just reduce water to 3 cups)
• 3 Tbsp butter
• 2 cups grated sharp cheddar cheese
• a pinch of garlic powder
• 1 lb (455g) shrimp, peeled and deveined
• 5 slices bacon (streaky for the Brits)
• the juice of half a lemon
• 1 large garlic clove, minced
• a dash of cayenne pepper for heat (optional)
• two drops liquid smoke (optional- sadly I have never seen this in England)

DIRECTIONS:

for grits:

• Bring water to the boil with the butter
• Add grits slowly.. whisk
• Cook until thickened (for stone-ground it may take 20 min., instant takes about 5)
• remove from heat and add cheese, a pinch of garlic powder, and salt & pepper

for shrimp:

• Fry bacon in a skillet.. when done, remove bacon from pan and leave the fat in the pan.
• add shrimp to the skillet..
• when the shrimp is starting to turn pink add: lemon juice, garlic, cayenne pepper (optional), liquid smoke (optional), and salt & pepper.
• serve over grits.. garnish with cooked bacon bits and parsley.

A word about grits for the Brits: Grits are delicious and I have been trying to promote them at British dinner tables for a while now. I am 99% sure you can get them at Selfridges or Partridges; but, if not, you can order them offline for a special occasion. If this all seems like a massive hassle and you are not up for the search, you could have the shrimp with creamy polenta. It is not exactly the same but has a similar texture. Just cook polenta as directed and add butter and cheese when done.