I wonder if this would be sped up / hands off using the microwave+oven hands-off polenta approach.
Cheddar grits are delicious, I just never seem to remember to make them. I like the look of the tomatoes you have on the side!
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Exactly. I kept taking tiny bites just to check. I really didnât think there was any difference from 10 minutes in to 45. They didnât get any softer.
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Wonder if she was using a different type of grits.
Maybe? I have never used that method, since the quick cooking ones are so easy. My usual grits are cooked with chicken better than bouillon, a knob of butter or some olive oil, and a couple fresh bay leaves, and I love them.
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She calls for quick cooking. In the book she mentions in the headnote to make sure to use the quick ones.
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Here is the oven polenta method, and also the microwave polenta method.
I sometimes start in the microwave and finish in the oven, or use boiling water and just the oven (to bypass the microwave so Iâm not moving a sputtering hot dish from one to other).
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SLOW-ROASTED SPICED PORK from âMake It Aheadâ
The âspicesâ used are onion, garlic, oregano, chili powder, jalapeno, vinegar, cumin S&P, and couple cups of Pinot Grigio. This one is a small pork shoulder, just over 2 pounds for 2 of us. Itâs nice and tender and flavorful but wonât change my usual (plain and simple) roast pork habits.
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My MIL requested I make an orzo salad for Easter so I thought I would take Inaâs for a spin. I am now obsessed with it and canât wait to make another batch. Since the salad needed to serve vegans, I omitted the cheese but will try it next go round. I donât care for dill so was going to use basil, but then forgot to add it. It would be good, but didnât need it. Love the capers in this! Next time, I will try lowering the oil a bit because 1/2 cup is a lot.
https://www.businessinsider.com/ina-garten-greek-orzo-salad-review-photos-2023-5#gartens-greek-orzo-salad-is-packed-with-fresh-ingredients-3
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This is such a good recipe! It is one of my go to party dishes.
APPLE PIE BARS from âCooking for Jefferyâ (this book includes some sweet pictures from early in their marriage)
My NotJeffery went crazy for these, and I think most anyone would like them just fine. A crumbly, buttery mix makes the top and bottom crust, the top enhanced with ground walnuts and cinnamon. Apples are in the middle (Granny Smith & Golden Delicious â I had to use Granny and Gala) and are cooked before you distribute them over the baked bottom crust. Then you bake again with the top crumb layer. So itâs a little involved, but results in sturdy squares that cut clean and stay together. I made a half recipe in an 8 inch square pan.
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This looks right up my alley, but I donât have the book. Is this recipe from her website close?
Yes, thatâs exactly it!
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BREAKFAST FRUIT CRUNCH from âBarefoot Contessa at homeâ
Just a quick one for a Sunday breakfast, not what weâd normally have, but fun.
I happened to have fresh pineapple or it wouldnât have happened. Fresh fruits (berries!) are layered prettily with her granola (coconut honey almond oatmeal) and plain yogurt. Makes you feel special to have one of these in front of you, no kidding.
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I think when books do that, itâs simply a design choice. When writing the recipe title within a post, either way is fine; I donât always bother with the capitalization when writing a post, as long as the context is clear.
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MEATLOAF and BUTTERMILK MASHED POTATOES
Decided to make an Ina G. dinner for COTM. My usual recipes for both are well liked here by the two of us, but I have to admit my eyebrows went straight up when I tasted the meatloaf. It is a very good meatloaf and (aaagh!) superior to mine. (Donât be fooled by the ketchup on top, itâs quite right on this.)
The mashed potatoes are made with buttermilk, also very good. Try the meatloaf if you arenât satisfied with yours. (I thought I was with mine!)
Easy Meatloaf to Make at Home | Best Meat Loaf Recipe | Ina Garten | Food Network
Buttermilk Mashed Potatoes Recipe | Ina Garten | Food Network
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We love that meatloaf recipe. So moist and fragrant.
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ROASTED SAUSAGES AND GRAPES â from Barefoot Contessa âFoolproofâ
We took to this dish immediately, itâs tasty and practically work free! Ina used both hot and sweet Italian sausages, I just used sweet. She used green grapes, I used red (seedless of course). The sausages are roasted with the grapes (grapes first tossed with melted butter). Oust the food from the baking pan, add balsamic vinegar, reduce just a little, this poured over the links and fruit makes a really
nice supper. Glad I found this one.
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BAKED SWEET POTATO âFRIESâ â from Barefoot Contessa âBack to Basicsâ
These I made to accompany some roasted sausages. Simple, sweet potato wedges (spears?) are tossed in olive oil and sprinkled with brown sugar, black pepper, white salt 
.
Very nice!
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Indonesian Grilled Swordfish https://www.foodnetwork.com/recipes/ina-garten/indonesian-grilled-swordfish-recipe-1949083
With LLD back in town, I can do a little more COTM cooking. Our outside grill gave out a year or two ago, and weirdly, LLD hasnât rushed to replace it. So I bought a grill pan, and was excited to have a chance to use it. Iâm sure the flavor on a real grill would be great, but this was very tasty. You make a marinade and put it on the fish overnight or at least 4 hours. Mine was on for about 10 hours. Grill on each side for 5 minutes. This was slightly too long by my tastes. I will likely do 4 minutes per side next time I make it, and this is easy, quick, healthy, and delicious, so I will be doing it again.
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