Happy Friday. End of the week. Two whole days of freedom ahead! Who knows what shenanigans you’ll get up to… but for me, I’ll probably eat too much, go for a hike, and be asleep by 9:30pm. What a time to be alive!
As you’ve probably realized by now, we cook a lot of NYT Cooking recipes. I find it to be an invaluable resource, since left to my own devices, I’d probably cook the same three things every week (and, as I’ve previously mentioned, have). But the other night, we tried the NYT take on “herby polenta” and I gotta say, it was pretty delightful. It involves baking your polenta, which is a nice change of pace, but I think you can accomplish the same thing, more quickly, on the stove pot. Here’s how I’d try it.
In a large pot, combine a cup of polenta, a cup of grated parmigiana, a drained and rinsed can of corn (or fresh, if you have it), some pepper, salt, and a boat load of fresh herbs, roughly chopped (I used basil, chives, and oregano, but it’s all deadly). You can also add some greens (spinach, arugula, baby kale). Add in two cups of milk (or, ideally, buttermilk) and two cups of chicken stock (or water, if you don’t have any stock), bring to a boil and stir. Reduce this to a simmer, stirring occasionally, until the polenta is cooked through (somewhere in the 15-20 minute vicinity). Cut the heat, dump in some feta cheese, and stir. Enjoy this with some crispy bacon, fried eggs, or really anything you have on hand. Yum!
There ya go. Easy recipe for an easy weekend.
I don’t have too much else for you, but here’s some stuff to read.
Risk vs. “risk” [Bloomberg]
A defense of pleasure [Pysch]
The wind in my face [Mountain Tactical]
The meme-to-money pipeline [Atlantic]
Hunting pythons in the Everglades [Filson]