New Castle News

Lugene Hudson

August 3, 2013

Culinary Conversation: Polenta, conversation lead to fun evening



There was one other indulgence I recently enjoyed to the max. Although I’m originally from the hot-dog capital, I rarely eat those, either. Yet, one evening, a grilled-to-perfection hot-dog with a lightly grilled bun and spicy golden mustard sounded like the best thing in the world to me. So hubby obliged.

Before I Ieft the festival, someone asked me if I was getting more to take home for the next day.

No, I said.

There are occasions when once is enough because it was delicious the first-time around and I wanted that memory to linger.

Today, we ask for your culinary stories and recipes — especially those that celebrate summer.

And if you have stories or recipe variations to share about polenta, let us know.


6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3 tablespoonfuls unsalted butter

Bring 6 cups of 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, about 15 minutes. Turn off the heat. Add the butter and stir until melted.

Chicago-Style Dogs

4 Oscar Mayer Selects Premium beef franks

4 poppy seed hot dog buns

1 small tomato, cut into 8 wedges

4 kosher dill pickle spears

4 teaspoons yellow mustard

1/4 cup chopped onions

1/4 cup sweet pickle relish

Cook franks as directed on package.

Fill buns with franks; place 2 tomato wedges one side of each frank and one pickle spear on other side.

Top with remaining ingredients.

Tomato Pie

1 Ready-to-use refrigerated pie crust (1/2 of 14.1-oz. package)

4 tomatoes, chopped

1/2 cup chopped sweet onions

1/2 teaspoons dried basil leaves or 1 tablespoon chopped fresh basil

1 1/2 cups Kraft shredded three cheese with a Touch of Philadelphia

3 tablespoons mayonnaise

Heat oven to 350.

Line 9-inch pie plate with pie crust as directed on package for one-crust pie.  Pierce bottom and side with fork. Bake 12 to 14 minutes or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.

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Lugene Hudson
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