Sometimes, Mother Nature is just mean. A week ago, it seemed like spring was really here. The sun was shining, temperatures were in the seventies and all our winter concerns seemed like a distant memory. This week, the weather has been rainy and cool and there’s snow in the weekend forecast. Though it isn’t right to complain about a winter that barely was, I’m ready to dive fully into spring. I want the flowers that are starting to peek out from the dirt in my garden to blossom and I want to stop wearing my winter coat. I know the time will come soon and I am so ready.
However, it’s still a bit too soon to put away winter comfort foods. Cheesy polenta is a weeknight meal I enjoy making because it’s delicious – creamy, warm and rich – but also because I almost always keep the ingredients on hand, making it a great solution for a night when I might not have planned something else. Try as I might, sometimes my menu plans fail me and I need to come up with something else in a hurry.
This recipe has a very short ingredient list. Polenta is just coarsely ground cornmeal and I would imagine you could find it at any grocery store. I usually buy mine from the bulk bins at Wild Oats Co-op in Williamstown, but look near the grains, flours or Mexican products in your supermarket.