It's back to Portland and serious "departure mode" for Dave and I. We will be heading south very soon and each have a task list a mile long to complete before we leave... so a few days to recover after My Birthday Month and our quick trip down to Los Angeles are not on the calendar.
Our household is set to warp speed, never mind that we are now aged.
Before I get too buried in chores, checklists and organizational charts, here is the savory polenta recipe from the October RV Goddess Newsletter. The November issue will be emailed soon, so if you have not yet (really?) subscribed, click here to sign up. It is free, issued pretty-much monthly, and there is a simple unsubscribe link at the bottom of each issue. In other words: not a life-time commitment.
This recipe is delicious and hearty for autumn. Substitute walnuts if you choose, and use veggie stock to make it vegetarian. Fried sage leaves are very flavorful garnish and have a great crunch.2 Tablespoons olive or hazelnut oil
4 large, pretty, sage leaves
1 quart low-sodium chicken or vegetable broth
1 cup polenta (coarse corn meal)
1/2 cup grated Parmesan cheese
1/3 cup crumbled Gorgonzola cheese, divided
Salt and black pepper, to taste
1/4 cup hazelnuts, toasted and coarsely chopped
Heat a medium/large pot and pour the oil over the bottom to coat. Using a medium heat, fry the sage leaves for about one minute per side and carefully remove them to a paper towel to drain. Let oil cool considerably before adding the chicken broth (it will splatter otherwise!). Bring the broth to a boil, then sprinkle in the polenta, whisking constantly. Continue whisking until the mixture returns to a boil, reduce the heat to a slow bubble and continue whisking until the polenta is tender and begins to pull-away from the sides of the pot, about ten minutes. Switch to a wooden spoon, and stir-in the Parmesan cheese and most of the gorgonzola (reserving a bit for garnish) until the cheese is well incorporated. Salt and pepper to taste - but be careful - both cheeses are quite salty. Divide the polenta between four serving bowls and garnish with crumbled gorgonzola, a little chopped hazelnuts and a sage leaf. Serve immediately. Serves 4.
print recipeUntil my next update, I remain, your sleepy correspondent.