This cheddar polenta is comfort food to the max. If you want to take a spoon directly to the skillet, I won’t judge.
Until last week, I didn’t own a skillet. I’d walk into the Le Creuset outlet nearby once or twice a year telling myself I was finally going to get one, then get to shelf, look at the price tag and back out. I’m a bit weird like that, I’ll make a decision to buy a stove that costs almost 30 times the amount of the skillet in seconds, but spending $150 on a pan…nope, years of procrastination when it comes to that.
So I’m walking down every aisle of the A&P last week (a grocery store I loathe but happens to be only minutes away) unsuccessfully trying to find chestnuts (they were in the potato chip aisle in case you were wondering…because that makes sense) and came across the usually pathetic area of pots, pans and casserole dishes every supermarket has. Except this time, there were SKILLETS! And there was a digit less on that price tag than the ones at Le Creuset. And honestly, I can’t imagine what Le Creuset can possibly do to their cast iron to make it cost 10 times more. This is just one of those times where I’m not falling for the brand name hoopla.
And just like that, I now own a skillet in which I plan to make all the savory comfort foods one can imagine that I’ve missed out on for these past skillet-less years.
So let’s start with cheddar polenta topped with sausage, cranberries and portabello mushrooms. If you can keep your spoon out of the skillet for seconds I’ll be thoroughly impressed. This was intended to be lunch and dinner when I made it but poor dinner, he never stood a chance.