St. Rocco's microwave polenta
Conventional polenta takes nearly a full hour of standing over a hot stove stirring lava-like cornmeal mush and leaves you with a kettle that’s a bitch to clean.

But microwave technology now allows you to make your polenta right in your baking pan in a fraction of the time and without the clean up. It’s a miracle!

Dump in the bottom of an 8x8 inch square microwaveable plastic casserole 1/2 cup yellow corn meal, 3/4 cup milk (the Sisters like skim), 3/4 cup water.

Zap for 2-5 minutes (time will vary depending on your machine). Stir the lumps out with a wooden spoon, and add 1/4 cup grated Parmesan cheese and 1 tbsp of your favorite chopped herbs (parsley, sage or basil are good).

For extra flavor, blend in a few tablespoons of any soft cheese (chevre, mascarpone, ricotta or grated mozzarella; great way to use up small amounts of cheese). Spread the polenta so it’s evenly distributed in the pan

Zap for another minute or two. The polenta should feel rubbery to the touch and not stick to your finger. Chill thoroughly.

To prepare the polenta, cut into squares and brown on both sides in a skillet coated with olive oil and serve in lieu of bread.

Or you leave the polenta in the pan and layer on top of it your favorite lasagna ingredients. Zap for 5-10 minutes. Cool for a few minutes before cutting and serving.

Be sure to share some with your dog!