Big Fat Burrito and Polenta w. Asparagus/ Pork Ragu
Meal 1: Big Fat Burrito - Early Summer Version & Spanish Rice
· Warm the burrito briefly in the microwave to get the chill out. Transfer to a baking sheet and bake at 325° for 15-20 minutes to heat well and crisp the shell. OR Heat some fat in a pan over medium high. When hot, ddd the burrito (pre-zapped as above) seam side down. Allow the tortilla to brown well. 1-2 minutes. Adjust the heat as necessary. Use tongs to rotate the burrito to its opposite side and brown. Repeat for each of the 4 sides to make yourself a stove top chimichanga. So good.
· Heat the rice is a sauté pan with a little oil. Toss to heat through and lightly crisp.
Meal 2: Pan Fried Polenta with Asparagus, Radish, White Bean and Pork Ragu, Baby Bibb Lettuce Salad
· Cut each portion of polenta into 4-6 medium sized pieces. Heat a nonstick or well seasoned pan with fat ( not olive oil!) over medium high. When hot add the polenta pieces 'skin' side down, and fry over medium high until they are well browned. This takes longer than most things we brown. A solid 3-5 minutes - but don't wander away! Use a heat safe spatula to turn and brown the other side adding fat as necessary. Cook in batches if needed. Blot to drain and transfer to plates.
· Heat the ragu gently to heat through. Check the seasoning and serve atop the polenta.
· Dress the salad.