This weekend I experimented with polenta. I had a ripped out recipe form a healthy magazine sitting on my counter for like, I don't know, 3 months? I finally took a stab at the recipes. The 1st was for polenta fries, which are great, just baked in the oven until crispy and salted. I've made those. The real fun looking one was polenta and arugula soup with lemon. How cool is that? You just whisk the cubes around in broth until they dissolve and then add a ton of fresh squeezed lemon juice and a few handfuls of arugula until it wilts. It was so easy I whipped it up for a weekend lunch. Don't be stingy with the truffle oil.
Along side I served this handsome grown-up grilled cheese with thinly sliced tomato, proscuitto, gruyere & arugula. Yummy.
Dinner was more arugula and polenta, a salad I adapted here. Grilled up some lamb loin chops and some CSA green beans and you can call it a weekend.