Video Attempt: Cooking on a (coin) Budget

As always, a million thank yous to my grandma. She's the best! (And for the numismatists out there, don't worry, we did hold on to a few of the more special coins.)

Grilled Polenta slightly adapted from Mario Batali / Food & Wine
olive oil
2 cups polenta
6 cups water
salt

Lightly oil two glass baking dishes. In a medium saucepan, bring 6 cups of water to a boil. Add 1 tablespoon of salt and slowly whisk in the polenta. Cook over low heat, whisking constantly, until the polenta is thick, about 5 minutes. Pour the hot polenta evenly into the two baking dishes and cover the surface directly with plastic wrap. Let stand until firm, about 25 minutes. Light a grill and oil the grates. Cut the polenta into squares and grill over moderately high heat until crisp and lightly charred, 5 minutes per side.


Tomato Sauce with Bacon and Onion via The Art of Simple Food
makes about 2 cups

Into a heavy pan over medium heat, pour: 2 tablespoons olive oil. Add 3 slices bacon (or pancetta), cut into 1/4-inch pieces. Cook until the fat is rendered and the meat is lightly browned. Remove the meat and set aside. Add to the fat left in the pan: 1 large onion, peeled and sliced thin.

Cook, stirring now and then, until soft, about 10 minutes. Add: 6 ripe medium tomatoes, peeled, seeded, and chopped, or 8 canned whole tomates, drained and chopped. Add salt to taste.
Cook for 10 minutes over low heat. Add the reserved bacon and cook for another 2 or 3 minutes. Taste for salt and adjust as needed.

[Serve squares of polenta topped with sauce and grated Parmesan.]


Grilled Pancetta-Wrapped Asparagus via Gourmet
1 pound medium asparagus (1/2 inch thick; 12 to 15)
1 tablespoon extra-virgin olive oil
12 to 15 thin slices pancetta

Equipment: 4 (12-inch) wooden skewers, soaked in water 30 minutes

Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.

Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.