I’m coming up for air from my days-long television-marathon, barely-leaving-the-house party to say hello. Sometimes you just get in a mood, you know?
One of my main activities has been reading witty Scandal recaps as I make my way through the entire series. How do I get a gig where I watch television and then make snarky comments about it? I wonder, if you’re a professional recapper, do you enjoy television less?
I thought for a good few minutes about how I might gracefully transition from musings on television recaps to my recipe for the day, and I can’t figure anything out that’s not embarrassing. So, I don’t know, here it is, the continued ramblings of a crazy lady.
I love polenta deeply (and also grits, which seem mostly the same to me) and have been wanting desperately to throw a polenta party for some time now, though I keep wimping out of it. But, polenta party of one? Yes.
Polenta with peas and caramelized onions
1/4 cup of polenta cornmeal
1 cup of water
generous pinch of salt
pat of butter
grated Parmesan cheese for topping (optional)
handful of peas (I used frozen)
Bring water to boil. Add in polenta while whisking, then sprinkle in salt. Cook for around 30 minutes, stirring/whisking thoroughly every few minutes.
While the polenta is cooking, slice the onion into half moons as thinly as possible. Oil or butter a skillet, and caramelize the onions over low to medium heat until they are golden, 20-30 minutes. Add a little bit of water to the pan if they start drying out.
I just defrosted/heated up the peas in the corner of the hot skillet because I’m lazy, but you can actually boil them if you’re not extremely dish-averse like I was that morning.
Scoop polenta into a bowl. Top with onions and peas. Season with additional salt and pepper if desired, or, grated cheese.