Yummy Soft Polenta

Sunday was a rainy, dreary day. What better way to cheer it up a little than a big pot of creamy, warm polenta? So that is what I did. April came over and we had a delightful meal and conversation.

The polenta was actually inspired by a bunch of leeks that came from the farm, which I wasn't sure what to do with. I cracked open a couple of cookbooks and found this recipe in the Bon Appétit from last year. It sounded like the perfect thing to do with leeks and the contrast between the creamy polenta and leeks was extremely satisfying. Polenta is pretty straightforward, but does require a little attention and a lot of stirring. There are a few leftovers and I'll probably do something fabulous with them later this week.

Recipe: Soft Polenta with Leeks
 3 tablespoons butter
3 large leeks (white and pale green parts only), thinly sliced
2 1/4 cups (or more) water
2 cups good vegetable broth
1 bay leaf
1 cup polenta

1/3 cup freshly grated Parmesan cheese

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 20-30 minutes.

Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.


For dessert I had few cherries left from the last bag I purchased. These were a big and flavorful variety, so I pitted them and tossed with a couple of handfuls of Texas blueberries. To round out this antioxidant powerhouse dessert, I made a green tea whipped cream. I wasn't sure how this would taste with the fruit, but the slightly sweet and earthy flavor combination was inspired.

Recipe: Green Tea Whipped Cream
In a microwave-safe container, heat 1 1/2 cups of heaving whipping cream on high until it is steaming, about 4-5 minutes. Add four green teabags and let steep while the cream cools to room temperature. Squeeze every last bit of goodness from the bags and then place the cream in the refrigerator to cool. At this point, you can whip it (whip it good! sorry, i couldn't resist) conventionally with a hand mixer, adding 1 1/2 to 2 tbsp. of powdered sugar once it starts to thicken. (Since powdered sugar is cut with cornstarch, it aids the thickening process and is better to use than conventional granulated sugar.) You can also add the very chilled cream to a iSi Cream Whipper, add sugar and process. Either way, add generous dollops to the berry mixture for a wonderful summertime dessert.

Mangez!