I confess: I am recipe dependent! Part of it is the pleasure of finding multiple recipes for the same thing. Part of it is the perfectionist in me, stubbornly attached to the notion that if I find one more suggestion for, say, stir-fry sauce, finally it will be close to what we eat on our forays to Chinatown. Then, honestly, I do just find pleasure in reading the blogs, the cookbooks and years of newspaper clippings.
But, of course, the other side of this is that I cook with my eyes attached to the computer or cookbook, hesitant to even throw in a bit of extra basil or a few more chips. Baking seems the scariest of endevors (a don't want to tempt science), but I have been known to add some salt to soup.
Tonight, though, with my stomach grumbling, R. ready to move on to his second course after a Cheerios appetizer, and only a few items in the frig, tonight I decided to go for it...Similar to arepas or Italian paninis but infinitely easier, healthier and quick.
Cut one tube of cooked polenta (available at TJ's or Whole Foods) into thin slices.
Heat a cast iron or non stick pan lightly coated with olive oil on medium heat.
Place the polenta slices down and flip them when the are crispy. Sprinkle 1/2 of the cooked slices with shredded mozzarella. Top the mozzarella topped polenta slices with the rest of the polenta.
Serve on a plate with warmed tomato sauce.