The Buona Pasqua Lunch and The Secret Of No Stir Polenta Recipe

Cook Eat Share
55 mins (prep 5, cooking 50)
6 ingredients
8 servings
Easter around our house is like the Tri-fecta of family holidays. Not only is there the big celebration of Easter, a huge deal in Italian households. But at Casa Gori, we also add in my parents anniversary and this year, my fathers' 91st birthday. Last year for his 90th, he got an iPod. Probably he was the oldest iPod owner out there at the time. My parents examine one of this years' anniversary presents, a deck of trivia cards based on events from the year they were married. My mother who is an insane practical joker brought over what she clams was my "first Easter dress". Seeing as it came on a tiny dolls' hanger, I have my doubts. My father however, backs her up. But then again he always does. That's how they roll. Feeding my Italian family is no easy task. They are the pickiest of picky eaters and I have now taken on the mantle of "The One Who Feeds The Family At All Festivities". This is in part because we have the biggest dining room table and also it's my turn. Besides, my mother keeps telling everyone that she wishes she had a house without a kitchen. Just so we all know where she's coming from. Every holiday at our house we go back to my Tuscan roots and spread out all the family faves. This usually includes polenta, the delicious cornmeal concoction dear to the heart of every Northern Italian. There are two things I don't like about polenta. The standing and the stirring. The way I was taught to make it years ago involved standing and stirring for what seemed like forever with a big wooden spoon. This may have been great hanging around the kitchen back in Fiano but when there are a bunch of other dishes on the fire and no passel of sister-in-laws, cousins, et al to help, it can get old fast. I dreamed of the no stir polenta. Then I found it. All because of my Clay Coyote Pot. Paula Wolfert turned me on to these clay pots and I have a large cazuela that makes perfect polenta every time. Only one quick stir is all that's needed. Pretty nifty. The other great thing about this recipe is that it cooks at the same temperature as the pork loin with herbs and whole grain mustard which was my main course. It can't get simpler than that. The whole dish cooks up in about 1 hour, and will serve 6 to 8 people as a side dish. This is how it goes:

Categories:  italian , quick-and-easy ,
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Serving Size (0.38 g)
Servings 8
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.0mg 0.0%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.0mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
polenta, ground, cornmeal, freshly ground pepper