Even though it’s getting close to the end of winter, the end of the cold, of the short days, longs coats, and snow-covered ground, I’m nowhere near done with winter comfort food. Seasonally appropriate meals? Not to be found here.
Long into summer you’ll find soups and more than likely there’ll be something cheesy and starchy thrown up on the site in June. Maybe even with a poached egg and bacon. Who knows. This blog knows no rules when it comes to limiting your comfort to the cooler months of the year. Blame it on my California upbringing, where if you were waiting for 40 degree weather to break out the mac ‘n’ cheese and mash potatoes, they’d rarely, if ever, make an appearance on the dinner table. And so, check back here around May, when it’s heading up to warm, sunny, and clear blue skies.
You’ll find something along the lines of this polenta and spinach bake. Because even though a three-cheese spinach filling in a creamy polenta bake is exactly what you need in February, there’s no need to limit the polenta love to just one season. Not only would that be disrespectful to all those hard-working polenta mills, but it would complete disregard the wants and needs of my stomach. Sad and empty, missing all the satisfaction of a scoop of hot, baked polenta puffed up the with the help of ricotta, cheddar, and parmesan. Let’s be honest, no one should have to go without polenta. Especially when the possibilities are an endless variety of baked, soft, grilled, topped with all sort of sauces and stews. Just think of the options. More than a year’s worth of recipes.