Baked Polenta with Parmesan

I am not an expert on polenta, it is basically cooked cornmeal often used in Italian cooking. I often see it used by Rachel Ray and Giada DeLaurentis and have been wanting to try it. They use a quick-mix to make it, but I haven't been able to find it at my local stores. I can find a 'tube' of pre-made polenta so I picked some up and here's what I did with it.

I got the basil & garlic flavored variety. Cut the tube into about 20 slices. Lay slices on parchment lined baking sheet. Lightly coat tops with olive oil and sprinkle (generously) with shredded Parmesan cheese. Bake at 450 for about 10 minutes. Serve warm with marinara sauce. This is delicious. I'm going to keep looking for the quick-mix variety so I can flavor it with some other options. If anyone reading this knows where I can find it, please let me know!

A couple days later we were still craving this treat, so I sliced it, grilled it over medium heat and tried some with cheese & marinara and the rest with salsa. We liked the texture of the grilled ones even better than the baked.

Mexican Corn on the Cob

Like I mentioned, it seems like it's fiesta time all the time around here...which is a good thing for me. If you're finding some good corn on the cob at the store or fruit stand, pick some up and try this recipe, it is muy bueno! If you've seen Nacho Libre, you've seen this corn. This recipe comes from the Sonora Grill.

*2 ears of corn, husked
*2-3 TBSP. sour cream (I think low fat will work ok, but no fat won't spread as well)
*4 oz. cotija cheese
*chili powder

Boil a quart or two of water. Add corn and cook about 5 minutes until tender. Remove corn from water and place on hot grill (tongs would be good here). Turn occasionally until kernels begin to char. Remove from grill and slather with sour cream. Roll corn to coat in crumbled cotija cheese and sprinkle to taste with chili powder. If you've got wood grill skewers stick a couple in the end and enjoy.
Note: Cotija cheese is a Mexican cheese found in most supermarkets by the ricotta and such. If you have a Latin market in your area, the cheese will be less expensive. The cheese usually comes in a wedge or circle shape and should be crumbled up with a fork. I think it is similar to feta, but also has a little squeak.