Creamy Polenta

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups water or chicken broth
• 1 tsp salt
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter

Instructions:

1. Cook the Polenta:
   • In a large saucepan, bring water or chicken broth to a boil. Add salt.
   • Gradually whisk in the polenta. Reduce the heat to low and continue whisking until the polenta starts to thicken.
   • Cover and cook for 30-40 minutes, stirring every 5-10 minutes to prevent sticking.
2. Finish with Cheese and Butter:
   • Once the polenta is creamy and tender, remove from heat. Stir in the butter and grated Parmesan cheese until well combined.
   • Adjust seasoning with salt and pepper.
3. Serve:
   • Serve the creamy polenta hot as a side dish or base for meat or vegetable stews.

Recipe 2: Custard Cake

Ingredients:

• 4 eggs, separated
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1 stick of butter, melted
• 3/4 cup all-purpose flour
• 2 cups milk, lukewarm
• Powdered sugar for dusting

Instructions:

1. Prepare the Batter:
   • Preheat the oven to 325°F (165°C). Grease and line an 8-inch cake pan.
   • Beat the egg whites to stiff peaks and set aside.
   • In another bowl, whisk together the egg yolks and sugar until creamy. Mix in the melted butter and vanilla extract until well combined. Gradually add the flour and mix smoothly.
   • Slowly blend in the lukewarm milk until the mixture is homogeneous.
2. Combine Egg Whites:
   • Gently fold the beaten egg whites into the yolk mixture, ensuring not to deflate the whites.
3. Bake:
   • Pour the batter into the prepared pan. Bake for 45-60 minutes, or until the cake is firm to the touch.
   • Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
4. Serve:
   • Dust the top of the cake with powdered sugar before serving. This cake is best enjoyed chilled.

These two recipes not only complement each other in terms of texture and flavor but also offer a delightful contrast between savory and sweet. Enjoy creating these comforting dishes!