About Isobel's Cookbook

It's very chilly out tonight and you can smell the smoke from the fireplaces. I used to cook on a wood burning stove and the smoke in the air brings back memories of mesmerizing dishes. Some nights I would have all six burners going. They were really circles of heavy iron that fit into the grooves on the stovetop. The oven made the apple pie scream of wood smoke. Baked root vegetables took Italian herbs and combined themselves to a new height. All the food had a wild and exotic taste. It was on that woodstove, in Boston, long ago, that I began my cookbook. Nowadays cooking in cast iron reminds me of the strong smoky food I enjoyed with the help of the burning wood and the huge cast iron stove.

Polenta with Carrots and Onions

1-2 teaspoons dark sesame oil, or other oil

3/4 cup chopped onions

1/4 cup chopped carrots, diced

1/4 teaspoon sea salt or as desired

1 cup corn meal

2-1/2 to 3 cups water (for moister polenta add more water)

soy sauce to taste (optonal)

1/4 teaspoon Italian Herbs (optional)

1 clove garlic minced (optional)

Use a heavy cast iron skillet or any pot with a lid.

Chop the carrots, onions and mince the garlic.

Saute the onions and carrots on a medium high flame in the oil.

Add the salt, soy sauce and herbs if desired.

When onions are getting a little browned, add the cornmeal and saute, stirring constantly until the sweet smell of the corn is released (don't brown it). Roasting grains brings out a nutty flavor.

Just before adding the water saute the garlic into the corn meal for a minute. Add the water and cover the pot or skillet. Simmer for 40-60 minutes depending on how coarsely your cornmeal was ground. You can reserve some of the water and add it as needed for desired consistency.

Garnish with finely chopped scallion, chives or parsley.

Serves 4.