A Quick Fix

Cafe Drake recently found ourselves with double cancellations on our hands; two scheduled dinners - over consecutive evenings - nixed at last moments and us all dressed up with nothing to cook. A pantry and fridge raid turned up a few paltry items and within an hour we sat down in front of Sundance Channel with a nifty meal of Creamy Polenta with Manchego Cheese and Roasted Peppers, a few Gaeta olives and a salad of pears and carrots dressed with a curry vinaigrette. The recipe for polenta below is the basic one we always begin with - use a building block and dress up with leftovers and lingering bits and pieces around the kitchen. Cheese is the most obvious choice of add-ons and frankly, any variety will do.

BASIC POLENTA

6 cups of water / 1 3/4 cup cornmeal / 2-3 t. salt / black pepper / 2 T. butter or olive oil

1. Bring water and salt to a rolling boil.


2. Slowly whisk in cornmeal.


3. Add pepper and reduce heat to a slow simmer, stirring frequently.


4. Add butter or oil and pepper, season to taste and throw in anything you like.


5. Serve soft and quite hot.

CURRY VINAIGRETTE

High time we posted this recipe for a versatile salad dressing, given the numerous requests and accolades received for what is really a simple preparation. Wonderful with any salad featuring fruit, it can also be drizzled over broiled or baked fish and steamed vegetables.

In a blender combine: 3 T. white wine vinegar, 1 T. curry powder, 3 T. honey, 1 chopped fresh hot chile and a pinch or two of salt. Blend very well until all is smooth. With the blender now on Low, stream in about 5 T. good olive oil, or more if you prefer. Blend until thickened.