Daube de Boeuf a la Nicoise
Piperade Basquaise
Jarret de Divant a la Provencal
Farine de Mais


Farine de Mais
3.5 Qt. Buffet Casserole

Polenta is an Italian dish, but it’s been adopted by the French – especially those living near the Italian border. It can replace those bread croutons so often found in French cooking. This versatile dish can be molded, sliced, sautéed, and used as a side dish or as a base for dishes such as the Provencal Daube de Boeuf.

In this recipe the herbs are entirely optional depending on how you are planning to use the polenta. If you do go with the herb addition, adjust the amounts to suit your tastes.

This serves 4.

4 cups water
2 tablespoons olive oil
1 to 2 teaspoons sea salt or to taste, fine or course
1 1/2 cups fine textured polenta or yellow cornmeal
1/4 teaspoon finely chopped rosemary
1/4 teaspoon chopped fresh thyme leaves
8” or 9” round cake pan, lightly buttered

In the 3.5-quart Le Creuset Buffet Casserole, mix together the water, olive oil, and salt. Bring to a boil, and then gradually add the polenta in a slow steady stream. Stir well with a wooden spoon to blend.

Reduce the heat to medium and, stirring constantly, cook for 12 to 15 minutes until the mixture thickens and becomes like a thick porridge. Cooking times may vary based on the type of polenta you use.

Remove the pan from the heat and let the contents cool slightly, and then scrape the polenta into the prepared cake dish. Let cool and set before turning the polenta out of the pan and slicing.

The Buffet Casserole makes a great serving dish for a ragout. Slice the polenta into wedges and arrange around the outside edges of the pan. Sprinkle with some grated Parmesan or Gruyere and then run briefly under the broiler to lightly brown and reheat. Remove from the oven and quickly spoon a ragout/stew into the center of the pan. Serve from the pan at the table.