Hey! Almost the end of Thursday, thought I’d sneak in a quick post. Fun, fun dinner tonight with Bill & Karla, Joe & Genie, and Stu (The Wine Genius) & Debbie here a the hacienda. Summer casual, as in very, sticking to the menu I outlined yesterday except I baked a Summer Fruit Upside Down Cake instead of atart. Eh, just a whim sort of thing. A marriage of Suz’s Quick Cherry Dessert with the fruits I had on hand. With a bit of lightly sweetened whip, gooood stuff. Creamy Polenta (polentaaaaah) was nice too, I could eat the whole pan but since I had to share, you know, with my guests, I reigned myself in. A bit. Ha. (Recipe posted in comments, below.)
On a non-food note (no!)…check out this Plum TV interview of our friend Maud Bryt, regarding her current show of paintings inspired by her childhood summers on Nantucket. Maud is a photographer as well as a painter and many of her photographs of our children – luckily! – fill our home.
Adapted from Feb 2003 Gourmet Magazine
Makes about 10 cups or 8 to 10 servings.
8 cups water
2 teaspoons salt
2 cups polenta (not quick-cooking) or yellow cornmeal (10 oz)
4 Tbsp. butter (optional)
Bring water to a boil with salt in a 4-quart heavy pot, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat, stir in butter, and serve warm.
• Polenta can be made 20 minutes ahead and kept, covered, at room temperature (do not let stand longer or it will solidify).