Also, since Mr. Ripe has my camera while he's off traveling the world, and I am once again cameraless, making me a bit embarrassed to post what has been turned out of my kitchen. But I finally cracked, feeling bad about neglecting the blog, which is supposed to offer me some sort of balance or comfort while I hit the grindstone in the psych world.
Two nights ago I thought I was cooking for two. It was a good thing my guest was too tired to show, because it turned out this polenta recipe was so creamy, so just what I needed when I was cooking too late at night, that there would not have been enough for what I wanted to eat and an extra for said friend to have a meal, too.
That said, this recipe makes enough for one very hungry person and half of a regular person, or two smallish appetite people. If you need more, double or triple it. As for what to eat it with, I topped mine with Russian Kale and button mushrooms sauteed in oil with garlic and red chili flakes, with a squeeze of lemon. Then I placed a perfectly soft boiled egg on it all, broke it open, and dug in.
Creamy Polenta Recipe
1 T olive oil
1 clove garlic, minced
1 t crushed red pepper
3/4 c water
3/4 c milk
1 t salt
1/2 c cornmeal
In a medium saucepan, heat oil over medium heat. Saute garlic and crushed red pepper. When fragrant but not brown, add liquids. Bring to boil and reduce to simmer. Whisk in cornmeal. When no lumps exist, switch to a wooden spoon, and stir occasionally, until polenta becomes thicker, or for 15-20 minutes. Top with your favorite veggies or even just tomato sauce. And soft cooked eggs make everything better...