The past few weeks have been busy & lovely. Family visiting from far away, friends flying off to start a new life together, friends stopping by for just a night or two. These past weeks have been significant for me, too, because I am now making a living completely off of my own talents & skills. It’s a huge turning point to find myself now in charge of my entire schedule. It’s been illuminating to figure out what’s close to my heart and just how I’ll be spending my time.
So far, it’s been pretty damn good.
Through this transition I’ve discovered how important it is for me to have time alone, to ground myself. I’ve learned more about what I need to flourish. Good food is pretty high up on the list. Time to cook and eat it with people I love follows close behind.
Some things I used to do are on hiatus. Some will come back, and some won’t. What I’m happiest about right this moment is that I’ll continue to write and share what comes out of my kitchen with you.
So, here’s to a new season. Here’s to summer, and slowness, and spending time with your favorite people. Here’s to eating outside, and a glass of champagne just because. Here’s to making every moment sacred, and eating
good great food while you do it.
Creamy Polenta with Summer Veggies and Dill
Vegetarian // Serves 2
1/2 summer squash
2 cups fresh spinach/greens
2 cloves fresh garlic
1/2 large tomato
3 cups water
1 tsp salt
5 oz yellow cornmeal
1 1/2T unsalted butter
1/3 cup Parmesan cheese
1/2T dried dill
1/2T White balsamic vinegar or lemon juice
Prep your veggies: wash the spinach, cut the summer squash into half-moons. Dice the garlic and coarsely chop the tomato. Save the rest of the squash and tomato for an omelette or simple pasta dish.
Heat some olive oil in a saucepan over medium-high heat, and add the summer squash. After about five minutes, throw in the spinach.
While the veggies are cooking (or before), make the polenta. If you’ve never made it before, don’t worry. It’s so easy, you’ll cry.
Thanks to Giada for her instructions on making basic polenta:
“Bring water to a boil in large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.”
There’s Parmesan cheese in my version — stir that in at the very end. You could certainly switch it out for any kind of cheese you fancy.
Back to the veggies! Throw in the dill and a splash of vinegar/lemon as they finish cooking. Be sure to try one of the squash — it took longer to cook than I thought.
Serve the veggies atop creamy polenta. Add some sea salt or cracked black pepper if you’d like, and enjoy! This would be lovely with a glass of Moscato or a New World Chardonnay.subscribe to my RSS feed!