Gallo al Vino

or... what happens when all three chicks you raised turn out to be roosters!

Rooster in Red Wine with Polenta

• 1 rooster (3 - 4 pounds), dressed and chopped into pieces
• 2 Tbsp butter and/or lard
• salt
• potato flour to sprinkle
• 1 medium onion stuck with a couple cloves
• 1 clove of garlic
• tie in a bundle some fresh rosemary, thyme and a couple bay leaves
• 2 cups dry red wine, heated
• 3 - 4 cups chicken or beef broth

Melt the butter & lard in a heavy bottom pot and brown the rooster pieces until nice and golden brown. Sprinkle with salt & potato flour. Add the onion, garlic and herbs and pour the heated wine over. Add hot broth to cover. Bring the liquid to a boil, and then reduce the heat and simmer for a couple of hours, adding broth as needed. Serve with firm polenta.

Savory Polenta

• 2 Tbsp olive oil (plus a bit for frying later)
• 3/4 cup finely chopped onion
• 1 finely minced garlic
• 4 cups chicken broth
• 1 cup polenta (it's a course yellow cornmeal)
• 1 tsp salt
• 1 Tbsp butter
• 1/4 cup shredded Soy Parmesan cheese

In a medium saucepan, saute the onion in olive oil over medium low heat for a couple minutes. Add the minced garlic and cook and stir until transparent. Add the broth and heat to boiling. Stirring constantly, add the polenta and continue to stir until it starts to thicken a bit. Reduce heat to low, simmer stirring occasionally for about 30 minutes until it is nice and thick. I usually keep the lid on it during the simmering. Remove from heat and stir in the salt, butter and cheese. Pour into 8x8 greased pan and refrigerate until cool. Cut in squares or triangles and saute in a little olive oil until warm and toasty. Serve with your favourite pasta sauce... or the recipe above.