Sometimes, what you really need for a main dish that is plenty flavorful, but really needs to be served on a bed of something fairly innocuous, is a dish like this creamy polenta. So, this is possibly the recipe you have needed all your life too without knowing how much you needed it! That is, if you are anything like me.

Because, until recently, I tended to be the kind of cook who often got carried away with too much flavor or richness. Fortunately, I have realized the error of my ways, even if it has come a bit late in my cooking career. Take last night for an example of holding back on flavor and richness for the betterment of the finished product.

Jim and Margo were coming to dinner to help us celebrate the 14^th anniversary of moving into our home here on Camano Island. And because they had been with us all that move-in day, Jim cooking dinner, and Margo helping daughter Paula put things away in the kitchen, I decided that fixing dinner for them was absolutely called for. Plus, we wanted to see them anyway.

As I was planning the menu, I realized that Parmesan cheese was already going to be used in both the salad (Italian Salad) and as a garnish for the Chicken Cacciatore with Parmesan Polenta. So, to prove an old cook can learn new tricks, I decided not to use Parmesan in the polenta. But how to make it flavorful enough, while possibly skimming off a few calories, but still providing a creamy, tasty base for the chicken.

I had read somewhere that cream cheese would work well in polenta. So, I took my regular recipe, used water instead of milk, lowered the butter by 1 tablespoon, and used half a package of cream cheese in place of the Parmesan. And I was really pleased with the result. Creamy to the max. And delicious without adding more richness or flavor to the already very savory sauce that surrounds the chicken pieces. So, all in all a screaming success if I say so myself!

So, next time you are in a quandary about what to use for a base or side dish instead of pasta or mashed potatoes, give this simple to prepare polenta recipe a try.

Well, it’s sunny and beautiful here in the northwestern part of Washington. Mt. Baker appears to be happily basking in the sun surrounded by a few puffy white clouds who have obviously come to show their respect for this most glorious stratovolcano. Port Susan Bay is so calm it looks like a sheet of light blue glass. Our yard is full of happy looking plants, many of which are in bloom, and I have leftovers to serve for dinner tonight. This is what I define as a perfect day.

May you too have a perfect day. And as always, peace and love to all.

4 c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) low fat, Neufchatel, or regular cream cheese

Heat salted water to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling water to prevent any lumps from forming.

Lower the heat to a very low simmer and add the pepper. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Stir in the butter and cream cheese. Taste and add more salt if necessary.