Let’s transition ever so gently into this upcoming week that threatens to hold me responsible for getting up at the rude hour of 8:00 7:00, putting on a grown-up outfit, and actually getting some work done.  How about something both righteously wholesome and just a touch decadent on this last day of this most delicious of breaks, to make the transition bearable…

Polenta rounds with prosciutto, goat cheese, and onion+pepper relish

  • 1 polenta log
  • 5-6 strips prosciutto
  • as much goat cheese as you’d like
  • a tablespoon or two of pepper+onion relish, or something else along similar lines of zappiness
  • fresh dill

You can guess the rest: layer it all in the way that pleases your heart and pop it into the oven for 10 minutes or so at 375F.  And look how perfectly your creation will nestle against a salad of mixed greens and garbanzo beans!


Baked polenta flapjacks

October 23, 2009


Polenta leftovers?  What a good problem to have.

  1. Preheat the oven to 400F.
  2. Dump the polenta onto an oiled baking surface and flatten it.  A rolling pin works well for this, but so would a spoon or a hand.  (Don’t get too carried away here; fatter–not flatter!–is better.)
  3. Shape it into circles with an upside-down glass.
  4. Bake for ~20 minutes.
  5. Broil on high for another 2-3 minutes, until golden.


Ah, polenta…  Transforming water and yellow dust into bowlfuls of pure joy in less than 15 minutes is nothing short of magic.

Today, because it’s raw out and I need all the comfort I can get, we will go with a slightly decadent version:

  • 1 cup of polenta (the coarsely ground kind; the finely ground version will turn into caulk if prepared like this)
  • 4 cups of water
  • 1 tablespoon of pesto
  • 1 walnut-size piece of chevre
  1. Bring water to a boil.
  2. Stir in the polenta.
  3. Turn the heat down to low and let it simmer for 2 minutes.
  4. Turn the heat off and let your polenta rest, covered, for 10 minutes.
  5. Stir in the pesto and cheese.

Eat it alone!  Or perhaps you’d rather try it with a poached egg and some vegetables?  Or with salmon?  (This last one will really impress that snooty friend, I promise.)