polenta is for lovers

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Is there anything that can’t be made wonderful with poached eggs, or with polenta?

As part of my gluten-free livin’, I’ve been making more liberal use of polenta as part of our meals.  Just a fancy word for grits, polenta is Italian-style boiled cornmeal (a long discussion is available here).

Above, you see my Sunday afternoon repast–cornmeal (billed as “polenta”–the difference comes down to marketing, though some would argue it also comes down to the sort of corn used, and the fineness of the grind) with poached eggs & scallions.  The usual ratio for making polenta, or grits, is 1-to-3–so I used 1/2 cup polenta, and stirred it into 1 cup boiling water.  Then, when the polenta/grits had soaked up all the liquid and that molten-y polenta mess started sputtering, I added 1/2 cup whole milk.  As I prepared the polenta, I brought some water to a simmer in another saucepan, and poached two eggs (I sprung for those fancy little silicon bowls in the spring, and have never regretted it).  When everything was ready, I stirred 2 tablespoons cream cheese & 2 tablespoons parmesan into the polenta, chopped a scallion, and threw it all into a bowl.

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Later that week, I did something even easier: I tossed together 1 red pepper, 2 heads of broccoli, 1 green pepper, 1 handful cherry tomatoes, 2 carrots, 2-3 tablespoons olive oil, and salt & pepper in a bowl, threw it onto a baking sheet, and roasted the veggies in the oven for about 25 minutes (at 425 degrees).

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