Quick Polenta Snacks

As you all know, my husband is vegan.  I am not, but I do prioritize eating well both because I know it's good for me and because, as I get older, my body can handle less and less unhealthy foods.  It must be nature's way of reminding you to eat right!

So one of my favorite "go to"s is baked polenta slices.  It's supremely easy to make, requires minimal effort, and turns out yummy bite-sized snacks (or side dishes) within an hour.

Steps:

1. Preheat oven to 375.
2. Purchase the roll of polenta.  I like the Italian Herb and Sun-dried tomato flavored ones the best, but they have plain and other flavors as well
3. Cut the polenta into slices.  For firmer snacks, cut slices closer to 1/4 of an inch thick.  For chewier snacks, closer to 1/2 an inch.  I have not ever done full 1" slices, but my guess is they'd be cooked but crumbly when handled
4. Place slices on a baking sheet.  I recommend using parchment paper for easy cleanup.
5. Take your favorite cheese (we use vegan cheese - gouda or cheddar) and place a slice on each atop each slice of polenta.
• if you're using pre-sliced cheese, I can usually use one slice of cheese for 8 slices of polenta.  I don't use precise measurements.  Instead I just keep folding the cheese in half until I end up with 8 slices.
6. Bake for 30-45 minutes, until your preferred firmness is achieved.
7. Remove from oven, let cool for 1-2 minutes, and enjoy!

Because We All Love Free Kindle Books

 The spring reading and summer reading lists are about to come out.  And people are starting to think of what they can do when they take their "staycations".  If you need a book to read and you have a Kindle, enjoy a FREE book!  

The Summer of 3 is a great summer read, and the free Kindle download makes it so you can read it at anytime and take it with you anywhere!  It's a good "easy" read, perfect for being poolside, or looking for something that helps you escape from the craziness of Covid-life.

So start planning.  Enjoy a free download!  And read-on!

Friday Inspiration

 Need a pick me up on Friday mornings?  Save the Fearless Friday Quote blog site and check in for your Friday inspiration.

Chewy Cookie Secret (and they're GF)

 Alright, confession - I have the Nestle Tollhouse Chocolate Chip cookie recipe memorized.  Its the only version my mom ever made when my brother and I were growing up, and it became a staple not only in our house at the time by in my young adult life when I was battling bulimia.  Repetition breeds memory, I guess.

But that's not the point.  The point is, whenever I made them, people always asked me how they stayed so chewy!

Secret #1 - store in an airtight container.  I recommend a glass or tin container with parchment paper between cookie layers so they don't stick, but anything other than plastic bags should be fine.

Secret #2 - Add water!  It should be the same amount as the vanilla, and add it at the same time in the cooking process!  

It's that simple!

PS - if you're making them Gluten Free...

• Secret #3 - I like Cup 4 Cup GF flour most.  I also add an extra 1/8 to 1/4 cup flour to a standard recipe (standard calls for 2 and 1/4 cup flour).  If you don't add enough flour they spread and harden in the cooking process.

Also, one more confession...I like making a handful with just the dough.  No chocolate chips.  I use those a coffee-dunkers in the AM!

Enjoy!