Gremolata.

Tonight’s dinner was fantastic. We had grilled pork loin with herb gremolata and polenta.  The best part is, this takes about 10 minutes to prepare.   

Gremolata. It really is amazing. So simple, but it adds so much to a dish. Alice Waters, chef and author of The Art of Simple Food- aka my bible- gives this recipe for gremolata.

• 3 tablespoons finely chopped parsley
• 2 garlic cloves, minced
• 1 teaspoon lemon zest

You can add gremolata to anything and it amps up the flavor like you wouldn’t believe. 

Polenta is another amazing dish, and again, is so simple.  Some believe that you must serve it right away, but it is much easier to shape when it has cooled a bit. 

• 2 1/2 cups low sodium chicken stock
• 1 cup polenta (or coarse yellow cornmeal)
• 1/4 cup Parmesan cheese

There are so many ways to make polenta, but this is my personal favorite. Cooking the polenta in chicken stock adds a nice depth of flavor that you (obviously) can’t get from water, and the Parmesan cheese brings it to a different level.

And then there are the sauteed onions. Well… I guess you can’t really say much about sauteed onions. They’re onions in a pan. Sorry.

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