Photo from Brown Eyed Baker via Serious Eats Flickr pool I thought I'd run the breakfast porridge circuit, but I've yet to try polenta for breakfast. Brown Eyed Baker gives us a recipe for Vanilla & Brown Sugar Breakfast Polenta—"splashed with cream and sprinkled with brown sugar that melts into deliciously sweet puddles as soon as it hits the surface." As soon as I eat corn again, this will be my celebratory morning meal....
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The New York Times introduces a new column today: A Good Appetite by Melissa Clark. Its first installment is A Morning Meal Begs to Stay Up Late, exploring polenta's potential as a dinner item (it of course being the first cousin of grits): "It’s a perfect first recipe for this column devoted to foods I’m hankering to eat and proud to feed to anyone willing to pull up a chair ... or a couch. These are foods that are easy to cook and that speak to everyone, either stirring a memory or creating one." Other highlights: Marian Burros discovers the unexpected delight of unlaid eggs, which are eggs in varying stages of development that haven't been laid and are harvested...
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