DAY 9: JAN. 17, 2012 DEVO & RECIPE OF THE DAY

Philippians1.6                                                                                                                                          ⁶ being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.

This verse is of hope for the finish line.  The literal meaning of the “good work” refers to the action of salvation, the “work” is not only God has done “for” us (salvation) but also “in” us as the result of the salvation experience.  So it is with this fast.  How has God been answering your prayers so far? What spiritual growth have you seen within you own life? Our day of completion isn’t necessarily the final day of our fast but literal scriptural reference here to the day of the Lord’s return.  So keep pressing on, dig deeper for your spiritual growth, which is the “in” us development.

 Polenta ‘Pizza’ With Pancetta and Spinach

Francesco Tonelli for The New York Times

Time: About 45 minutes, plus one hour’s chilling
1/4 cup extra virgin olive oil, more for pan                                                                                                      1/2 cup milk, almond or soy                                                                                                                Salt                                                                                                                                                               1 cup coarse cornmeal                                                                                                                            Freshly ground black pepper                                                                                                                                                          1 small onion, chopped                                                                                                                            (1/2 cup (about 4 ounces) chopped pancetta  (omit during fast)                                                                       1 pound spinach, washed, trimmed and dried                                                                                               (1 to 1 1/2 cups Gorgonzola cheese, crumbled. (omit during fast))

1. Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low & simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt & pepper, cover baking sheet with plastic wrap & put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
3. Put polenta in oven, bake for 25 to 30 minutes, or until it begins to brown & crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion (and pancetta) and cook, stirring occasionally, until onion is soft and (pancetta) is nicely browned, about 10 minutes. Use a slotted spoon to take onion (& pancetta) out of pan; set aside. Add spinach to skillet, sauté until it releases its water & pan becomes dry; sprinkle with salt & lots of pepper.
4. Take polenta out of oven, (sprinkle with Gorgonzola), then spread onion (pancetta) mixture & spinach evenly (on top of cheese); drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until (cheese begins to melt and pancetta) vegetables are warmed through. Cut into slices & serve hot or at room temperature.
Yield: 4 servings.  *( ) not during Daniel Fast.
Variation: Before you put polenta in oven, (top it with thin slices of fresh mozzarella), two or three thinly sliced Roma tomatoes or a bit of tomato sauce, & a handful of fresh basil leaves.