There’s a great picture in Essentials of Mediterranean Cooking by Williams-Sonoma of chicken cacciatore served over polenta that caught my eye. It’s a classic fall, peasant style meal from Europe and the nice thing about those is that they tend to use basic ingredients, are easy to cook, and stick to your ribs. And while it’s not cold in New England yet, it should be a great meal after an afternoon of yard work while the college football games are on. I’ve never made polenta but I think I can keep it from having the consistency of grits 🙂
