On Saturday when we were walking around the neighborhood, we were debating dinner, trying to figure out exactly what we’d have that night. Thinking about the vegetables we had left from our CSA pickup (about a pound of cauliflower and a huge amount of dill), it looked as if we’d do something with the last of the cauliflower. Perhaps soup? Perhaps a small gratin? Or maybe something with the dill? We just didn’t know. After about a mile and a half of walking, we thought about making polenta. We love polenta. Then we realized that we had a few limes in the fridge, and the idea of lime polenta was born.
Okay, a confession. We have no idea how to make tamales. Well, that’s not quite true; we know that you make a dough from masa harina (flour made from dried hominy), place some on a corn husk, layer with chili and cheese, more masa harina, wrap and tie the husk, steam, and finally enjoy. We’ve always heard that it’s a lot of trouble, and, because it is, one makes dozens of tamales at a time. Well, we don’t have masa harina in the house, and we’re not going out to buy some. We really don’t need yet another type of flour in our cupboard. Maybe we can use stuff that’s in our cupboard to come close enough.
It’s been a while since we had polenta. And we love polenta. Sure, it’s a bit time-consuming to make, but it’s so delicious and versatile that we could eat it on a regular basis. After all, you can eat it as soft polenta, or chill and shape it, then fry it, or grill it, or broil it, eat it plain, or with butter, or a sauce. It seems to be the perfect food. All from just a couple of ingredients, too. What to scratch up a batch? Follow along.
Sounds perfect for Thanksgiving, but why wait? We think that all of us should give thanks every day, not just once a year. There’s just too much to be grateful for not to do so; it should spill out into other days of the year. And, if it does, we think you can have dishes that are appropriate for Thanksgiving. Such as this one.
Perhaps that should be Kalessarole? Okay, okay, from all the groans we hear, perhaps not. Anyway, we happen to love polenta, and we love mushrooms. This time of year, we get a lot of kale in our CSA share, so, when we saw this recipe, we knew we’d be making it. And soon.