The Difference Between Good vs Great, and a Polenta Recipe That Could Feed a Roman Army

A good restaurant introduces you to new flavors, aromas and combinations. It inspires you to try and make the same dish at home - challenges you to make it even better.

A great restaurant serves magic. It plates mmmmmmmm evoking cuisine. It graces you with flavors that dance on your pallet. These send a signal to your brain that says, what is that, it's delicious, I could never make that, I will definitely come back here for more. A great restaurant introduces you to an addiction.

I've been to good and great food establishments in Portland. I despised Italian food as a kid, but now it's all I think about - foodwise. In case you're fishing for recommendations, Cafe Mingo and now Bar Mingo are pretty great Italian restaurants in my book.

I went to a good Italian place in the Pearl and had good polenta. It was so memorable (sarcasm), that I actually can't even remember what it's called. All I remember, was an introduction to a new way to eat polenta - the food staple of the Roman Army. This meal made me think...hmmm that tasted good, I'm going to make that. But make it even better.

So I'll share my great-fantastic-even better than the restaurant polenta recipe, inspired by a good Italian joint.

1 cup Bob's Red Mill Polenta Mix
3 cups water
1 tsp salt
2 cloves minced garlic
2 tbsp butter
black pepper - a couple grinds
red pepper flakes - a couple shakes
white wine - a couple splashes
milk - a couple splashes
goat cheese
parmesan cheese
prosciutto slices

Boil water with salt and garlic. Gradually stir in polenta (per Bob: use a tall wooden spoon because the polenta will pop and bubble. True dat Bob). Reduce to a simmer. Sprinkle in black+red pepper. Plop in butter and a little more salt if you feel like it. Stir. Simmer for about 15 minutes. Be mindful it doesn't stick and stir throughout. At about 13 minutes, splash and stir in some wine, and set your oven to broil. When the buzzer sounds, stir in milk. Plate polenta, sprinkle on cheeses and lay prosciutto slices across. Broil for 2-5 minutes. Caution: hot plate. Enjoy. Makes 1 yummy serving plus leftovers for lunch at work.