Chef Dan Catanio, the executive chef at The Mill Hotel-Casino has provided us with a couple of options for the traditional Thanksgiving feast:

Soft polenta

2 cups of vegetable broth (Swanson’s canned okay)

1 cup heavy manufacturing cream

1 1⁄2 cups of dry corn polenta

Salt & white pepper to taste

1⁄2 stick of butter – cut in pieces

1 tablespoon chopped basil

5 ounces feta cheese

Bring all your liquids to a simmer add a pinch of salt and pepper.

Slowly add your dry polenta to the boiling liquid

If the Polenta is too wet, after it is boiling for 2 minutes, add more dry polenta.

The consistency of the polenta should be like, cream of wheat, not as thick as oatmeal.

Pull the polenta off the burner and add you crumbled feta cheese until it melts.

Add the butter pieces a little at a time until it is well blended.

Brush a glass baking dish with extra virgin olive oil, and pour the polenta into the dish for serving.

At this stage, you could top the polenta with grated parmesan reggiano cheese.

• • •

Here is something a bit different, if someone wants to change the same old cranberry relish, this is also good with baked ham as a side accompaniment.

Dried Cherry and Apple Chutney

Using the combination of fresh and dried fruits.

Makes: 1 to 11/2 cups

3 tablespoons vegetable oil

1⁄2 cup minced onion

1 Granny Smith apple, peeled, cored, and diced.

1⁄2 cup dried cherries

2 tablespoons sugar

1⁄2 orange peeled, chopped and seeds removed

2 tablespoons sherry wine vinegar

2 tablespoons water

1⁄2 teaspoon sea salt, or to taste

Cayenne pepper to taste

Freshly ground nutmeg to taste

Heat the oil in a sauté pan over high heat; add the onion and sauté until golden brown, 7-8 minutes.

Add the apple, cherries, sugar, orange, and water, bring to a full boil.

Reduce the heat to low and simmer 7-8 minutes, or until the chutney thickens very slightly.

Remove the sauté pan from the heat. Add salt, cayenne, and nutmeg; cool to room temperature. Serve immediately or store in clean jars in the refrigerator for up to 2 weeks.

Variations

Dried pineapple, apricots, blueberries, or cranberries can be substituted for the dries cherries. 

Serving Suggestions

Serve with roasted or grilled chicken, duck, pork, or ham. It is also delicious spread over hearty whole-grain breads.