Breakfast Treat

Sometimes there is nothing like a rainy day. Instead of feeling guilty because the outside is glorious and calling your name, you can spend time nesting indoors. Today was one of those gray days so I felt inspired to spend time in my kitchen. On the menu: a very special baked polenta dish. The steps for the polenta were many so getting a jump on it early in the day guaranteed the meal would be ready to go for dinner even if I ended up busy with another project later on. Stirring a warm pot of polenta is nearly as good as therapy, with delicious results far more rewarding than the therapist's bill.  If you haven't tried it, you certainly should. As I stirred, the half a grapefruit I ate for breakfast was not quite satisfying my hunger, so I snuck a small bowl of polenta and topped it with a poached egg. Creamy goodness!

Stay tuned for part two of this story...the amazing baked polenta dish I served for dinner. For now try making some polenta. It's extremely versatile and can be topped with just about anything you like. Serve it fresh from the pot or chill it so that it will hold its shape. Once solid you can cut it or slice it, bread it, bake it, layer it with other ingredients like lasagna, or really anything you can think up. Be creative.

Basic Polenta

Step 1: Season the pot- I used 1 tablespoon extra virgin olive oil and lightly sautéed one minced shallot, two finely chopped green onions and two cloves of minced garlic.

Step 2: Add the broth or water- I used 4 cups low-sodium chicken broth and 2 cups water.  Bring the liquid to a boil.

Step 3: Whisk in the polenta- Pour 2 cups of coarse cornmeal into the boiling liquid in a steady stream, stirring with a whisk.

Step 4: Simmer- Lower the heat to medium low and stir frequently for 25-35 minutes, or until the polenta has thickened.

Step 5: Add cheese- Sprinkle the polenta with 1/4-1/2 cup of grated cheese, typically parmesan. For today's recipe I used smoked gouda instead of parmesan.