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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