Creamy Polenta with Gorgonzola

(adapted from Marcella Hazan's Essentials of Classic Italian Cooking) 

I love polenta. Joef hates it. I honestly cannot understand this, but that doesn't make it any less true. So, while Joef's away, expect to see me indulge in recipes with his least favorite ingredients - polenta, lentils, gnocchi (I know, he's crazy), etc. Fortunately, it's not really a long list, but I can indulge nonetheless.

This isn't so much a recipe as a suggestion from Marcella. She casually mentions how hot, soft polenta is great with some gorgonzola, butter, and parmesan cheese melted into it. Of course it is.

I didn't have any parmesan, but this was still delicious. Very comforting. It came out a little like grits, actually. Very creamy, very soft. What surprised me is that the texture of the polenta actually got a lot lighter with the cheese added - I expected it to get heavy. Not to say that this isn't filling, but it had a fluffy consistency.

Also, it takes like five minutes to make, so what do you have to lose?

1 cup instant polenta

1/4-1/2 tbsp butter

0.4 lbs (or so) gorgonzola crumbles

Make the instant polenta according to the package instructions. When cooked, remove from heat and immediately add the butter. Add gorgonzola crumbles in batches, gradually, stirring after each addition until melted and mixed in before adding the next batch. Taste periodically until it has the flavor you want. Sprinkle a couple gorgonzola bits on top for style, and cozy up with some nice hot, melty food on a blazingly hot day!

Polenta with Sauteed Mushrooms and Rabe

If I make polenta, it means Joef isn't around. He is not a fan. I wish he were around - he is still in Japan - safe, and on his way back home, but still in Japan. I can't imagine the devastation and loss the people of Japan are suffering.

For now, I'll focus on lighter things. This is an incredibly quick and easy meal. The recipe is a little rough, as I improvised as I went along, and fortunately, it's the type of recipe that allows you to be a little inexact. If I'd had wine, I probably would've added it. Chicken broth did just fine. Go ahead and use instant polenta - it's just about as good as the real thing, and definitely worth the corner-cutting.

Half-package sliced mushrooms, rinsed
A few stalks or more broccoli rabe
2-3 cloves garlic, chopped
Olive oil
1/2 cup chicken broth
1 cup instant polenta (you'll have leftovers, which you can saute and eat for breakfast!)

Saute garlic, mushrooms, and rabe in olive oil until the mushrooms start to soften and darken. Add the chicken broth and cook over medium-high, allowing some of the broth to absorb/cook off. When it's at the liquid level you want and the mushrooms are cooked, pour over your instant polenta. Add a drizzle of olive oil, if you wish, and serve with parmesan cheese