A large batch of polenta from last night was lurking in the fridge this morning. I’ve taken to making polenta – generally using freshly ground polenta grown in Upstate NY – using a recipe from Marcella Hazan in her book Essentials of Classic Italian Cuisine (page 275) that requires a minimal amount of mixing. Mix, cover, set timer for 10 minutes, repeat 4 times, let cook even a little longer until creamy smooth. Polenta is so versatile and adaptable – creamy, firm, savory, sweet, cheesy, meaty, it goes in any number of delectable maizy directions. Last night is sat under a garlicky bean soup/stew.
This morning – after being slowly reheated with a bit of hot water added from the water kettle and a short burst of vigorous stirring – it returned to its state of creaminess. Sitting in bowls with a pat of butter and a glug of a friend’s New Hampshire maple syrup, nice start to a sunny Saturday. Good Morning.