Herbed Polenta

This was adapted from a Giada De Laurentiis recipe and oh so good! I served it with Chicken Piccata, steamed broccoli and sour dough rolls.

Herbed Polenta
Yield: 6 servings

6 cups water
2 teaspoons salt
1 3/4 cups polenta
3/4 cup freshly grated Parmesano Reggiano
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often with a wisk, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

Neapolitan Pizza Dough

This dough takes 6-8 hours but it's the real deal. This is the most requested "dinner" from my kids and kids friends. I think you too will enjoy. Makes four 8" pizzas. If you don't have a pizza stone you really should invest in one as a cookie sheet or pizza tin just won't cut it in this recipe. (Complete printable recipe is below. Just highlight, right click, and print.)

You will need:

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
pizza stone
pizza peel

Combine water and yeast in a small bowl.
Proof until foamy, 5-8 minutes.

Mix flours and salt in a bowl of a heavy duty
stand mixer fitted with a dough hook.

Add yeast mixture to flour and knead at low
speed (speed 2) 30 minutes until smooth.

Lightly oil a large bowl.

Shape dough into a round, place in a
lightly oiled bowl, and turn to coat.

Cover bowl with plastic wrap; let dough rise 4 hours in a warm place.

Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls.
Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.

Remove one rack from oven and lower other rack to lowest part of oven.
Preheat oven and pizza stone to 550 degrees F.

Shape by pressing fingertips into dough, leaving edge puffy to create a rim.
Grasp rim with hands, working your way around the circle.
As dough dangles, it stretches while edges stay plump.
For thick crust, press and stretch to a 10-12 inch round.
For thinner crust, roll stretched dough to a 14 inch round.

Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings.
Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown. Enjoy!
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Neapolitan Pizza Dough

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
Pizza Stone
Pizza Peel

Combine water and yeast in a small bowl. Proof until foamy, 5-8 minutes.
Mix flours and salt in a bowl of a heavy duty stand mixer fitted with a dough hook.
Add yeast mixture to flour and knead at low speed (speed 2) 30 minutes.
Shape dough into a round, place in a lightly oiled bowl, and turn to coat.
Cover bowl with plastic wrap; let dough rise 4 hours in a warm place. Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls. Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.
Preheat Remove one rack from oven and lower other rack to lowest part of oven. Preheat oven and pizza stone to 550 degrees F.
Shape by pressing fingertips into dough, leaving edge puffy to create a rim. Grasp rim with hands, working your way around the circle. As dough dangles, it stretches while edges stay plump. For thick crust, press and stretch to a 10-12 inch round. For thinner crust, roll stretched dough to a 14 inch round.
Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings. Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown.enjoy!