Homemade Marinara and Meatballs with Creamy Polenta

Sundays and homemade comfort food go way back in my family.  From my youngest memories, I can recall coming together for Sunday dinner (whether with the extended village at my grandparents' home or the more intimate connection of my immediate family) and relishing the delight of a homemade feast of some sort.  And while the tradition isn't observed every Sunday (or even every other Sunday, if I'm being completely honest), I have carried the awe and ode to Sunday dinner, made up of good ole' comfort food, with me into my own adult world.

Last Sunday was one such instance.  Making my favorite homemade meatballs and marinara sauce was the highlight of my cooking foray.  And it was all things comforting--the relative ease of bringing the dish together, the anticipation of enjoying the finished product, memories of sharing this beloved dish in days gone by, and the welcomed twist I decided to add.

I broke with my tradition of serving my meatballs and marinara with pasta (linguine, to be exact) and recalled my desire to serve them over polenta one day, as inspired by Chef, Michael Chiarello.  And one day had come.  It was exactly the beautiful, finished dish that I was aiming for--and no less scrumptious.  (The Italians know their stuff!)  A big family style platter of the best comfort food you could imagine was the takeaway for happy mouths and satisfied tummies. 

I must add that this recipe doesn't require a Sunday, or a crowd, to make and enjoy.  It comes together easily enough to match a fast-paced weeknight equally as well as a lazy, indulgent weekend. 

So you choose when and where to indulge and savor....Happy Eating!

Recipe: Homemade Marinara and Meatballs with Creamy Polenta (simply substitute pasta for quick cooking polenta and enjoy!)
 

Creole-Spiced Shrimp and Polenta

Some dishes are made to bring pure, unadulterated joy.  For me, that usually entails bold, unforgettable flavors and some measure of comfort-food-esque, homey goodness.  This past weekend, that joy was realized in my kitchen, as it has been so many times before, as I brought together two of my favorite things: bold, creole flavored shrimp and creamy polenta (a slight twist on the beloved shrimp and grits).  

So first about the shrimp (they deserve their own homage).  As the undisputed star of the dish, along with its natural, rich, dark, spice and flavor laden juices, it couldn't be easier to prepare.  A simple assembly and toss of the majority of the ingredients, followed by an oven-bake of 30 minutes, yields perfectly cooked, scrumptious, bread-sopping (with or without the polenta) noshing--and makes this dish perfect for when you're looking to get dinner on the table in under an hour (read: busy weeknights or lazy weekends) or equally when looking to serve up a bit of wow-appeal to guests and fellow diners.  Easy, quick, and oh so good.  Got it?

When I first started making this dish, it was just me, those irresistible shrimp, crusty bread for sopping up those must-have juices that form while they're baking in the oven and (possibly) a mixed greens salad here and there.  Then one day not so long ago, it dawned on me that this would make the perfect marriage with a base of creamy, luscious polenta, similar to our Southern classic of shrimp and grits.  And wah-la, the rest was history. 

So as you continue to brave the cold, wintery days ahead, be sure to infuse your eats with a bit of uncontainable goodness and joy with this simple, yet satisfying, recipe.

Happy Eating!

Creole-Spiced Shrimp and Polenta
(Cook's Note: For the shrimp, you can use as much (or as little) of the spicier ingredients as you like to suit your palate.) 

A bit of pre-dinner mise en place

Ingredients:
Creole-Spiced Shrimp
Instant Polenta
Water (milk or broth, optional)
Salt

Method:
When shrimp has about 10 minutes or so left in the oven, bring a large pot of water to a boil. (Cook's Note: Use a ration of 3-parts liquid to 1-part polenta).
Once water has reached a boil, add in salt to flavor and then stir in polenta and stir continually until done (also following package instructions, as needed).  

Remove shrimp pouch(es) from oven.  Serve over polenta in individual servings or in a large family style serving platter.  Enjoy!
   

Prelude to Fall

Fall is right around the corner, literally!  Looking ahead to the milder temperatures, beautiful foliage and all that fall typically brings, I can't help but turn my attention to the heartier, soul satisfying foods that seem to scream "comfort!". 

While the Fall season is technically still a couple of days away, I decided to welcome it early by making one of those comfort-imposing dishes that you can easily snuggle up to and relish one bite at a time.  I spent the evening engaged in a labor of love that resulted in fork tender, braised beef short ribs which I served over creamy polenta. 

I already like where this new season is taking me, so to Fall, comfort and more good eats, again I say, "Welcome".