... to serve polenta under everything 🎉 (And to never leave the house without your fleece-lined leggings!)

Friends, it's cold out there.

Last Sunday, I made a pot of this simple black bean soup with those slow cooker black beans I mentioned in last week's newsletter, and it was so nice to have on hand for the first half of this week when I couldn't fill my body with enough hot foods and liquids to keep warm.

When we finished the soup, I turned to Paula Wolfert's oven-baked polenta. Many of you already know of this polenta's genius, but if you are unfamiliar, let's review:

Unlike stovetop polenta, which requires constant monitoring and stirring, oven-baked polenta is completely hands off: simply combine all of the ingredients in a pot, transfer it to the oven, and one hour later it's done.

Here's how you make it:

Gather your ingredients: 1 cup cornmeal, 5 cups water, 1 cup milk, 1 tablespoon butter, and 1 teaspoon salt.

Add all of the ingredients to a large pot and stir to combine — the mixture will not look emulsified.

Transfer the pot uncovered to a 350ºF oven for 40 minutes. Give it a stir; then return to the oven for another 20 minutes or so.

That's it! Top with anything your heart desires. Find a few ideas below. Get the recipe here:

PS: Truly: I haven't left the house without wearing fleece-lined leggings in weeks, and I've never been happier (in January).

PPS: For this recipe, you need one cup of cornmeal, which can be labeled in various ways: corn grits, polenta, or cornmeal. This Bob's Red Mill Brand can be found in most grocery stores, and I like its coarse texture.

What to Serve With Polenta

​Brothy Chickpeas with Escarole​

​Slow Cooker Gigante (or other white) Beans​

​Perfectly Poached Eggs​

​Roasted Mushrooms with Garlic and Thyme​

​One-Pot Sherry Vinegar Chicken​

​Marcella Hazan's Stewy White Beans​

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100% Stone-Milled Flour Pizza Dough Recipe

In Friday's pizza newsletter, I wrote about Cairnspring Mills flour and shared a recipe for a Neapolitanish pizza dough recipe made with 100% stone-milled flour. Get the recipe and watch the video here:

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PS: ALL the popular recipes right here → Popular Recipes​

Review of the Week

​Homemade Rye Bread​

⭐️⭐️⭐️⭐️⭐️

"I have never made a loaf of bread that was so easy! Not to mention delicious! Thank you! I followed all the recommendations you made. I made NO changes. Have made several times and it only tastes better each time.."

— Alice Hayes

Thank You

Thank you to all who have ordered Pizza Night.

5 Free Resources Available to You

• ​8-Video Chopping Tutorial​
• ​5 Secrets to Foolproof Bread Baking 🍞🍞 (email course)
• ​Sourdough Demystified 🍞🍞 (email course)
• ​Pizza School 🍕🍕 (email course)
• ​Pizza Every Friday: A Friday Newsletter for Pizza Enthusiasts

PS: All previous editions of this newsletter can be found here.

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