Some nights I’m happy to take my time making dinner, preparing something fairly involved. Some nights I want minimal effort but maximum reward. That is this meal. With just a handful of ingredients it seems so simple and unassuming, but from the first bite I was in food-love. There is so much awesome going on in this one bowl. Creamy polenta, made extra wonderful with some Boursin melted in, piled with sautéed winter veggies and poached egg on top. So irresistible I made it twice in one week. That never happens. And I’ll probably make it again this weekend.
Our friends Alex and Sonja spent New Years Eve with us and it was the perfect way to start out the evening. Clearly it would also be equally suitable as breakfast or brunch and I’m thinking that may need to happen this weekend. If you are looking for more meatless meals to add to your repertoire, this one is not to be missed.
Side note, but I can’t believe how late I am to the polenta party. I’ve had a life long aversion to cream of wheat and I think I had mentally equated them somehow. When I realized that polenta was actually much closer to grits, which I love, I decided to give it a try. This winning introduction has definitely opened my mind to other possibilities with polenta. Huge thanks to my friend Shanon for this fantastic recipe.