I never thought this would happen, but it did. Donna Hay disappointed me.
It was last Saturday – my Amazon box arrived and I couldn’t wait to go through my new cookbooks. Donna’s book looked so adorable and cute... I started to flip the pages, eager to choose the first recipe to prepare. Unfortunately, as I glanced at the photos there was only one thing going on in my mind – “I’ve already seen this. And this. And this one, too.”
Several of those recipes had been published in other Donna Hay’s books and magazines – the ones on my bookshelf. :(
I’m not interested in buying cookbooks with recipes I already own and I guess you aren’t either – that’s why I thought you should know about this. I have deleted the other “Simple Essentials” volumes from my wish list.
To remind me of how wonderful Donna’s recipes are, I prepared this polenta (from her magazine, issue 40). I’ll tell you, my friends: this is what I call reconciliation. :)
Grilled cheese and basil polenta
from Donna Hay magazine
3 cups (750ml) water
1 cup (170g) instant polenta
60g butter, chopped
½ cup (50g) finely grated parmesan
sea salt and freshly ground black pepper
½ cup basil leaves
2 cups (200g) grated mozzarella*
olive oil, for brushing
Place water in a saucepan over medium heat and bring to the boil. Gradually whisk in the polenta and cook, stirring, for 2-3 minutes or until thickened. Remove from the heat and stir through the butter, parmesan, salt and pepper. Pour half of the polenta into a 20cm square pan lined with non-stick baking paper (I used foil) and spread to smooth. Top with the basil, mozzarella and remaining polenta. Refrigerate for 45 minutes or until set.
Cut into squares/rectangles and brush with oil. Heat a char-grill pan or barbecue over high heat. Cook the polenta for 3-4 minutes each side or until golden and the cheese has melted. Serve with pan-fried veal cutlets, grilled lamb or steak and baby spinach.
* I used the yellow mozzarella we have here, that seems to be really similar to Monterey Jack
Serves 2 - I think it can serve 4, depending on what you serve it with