Friday, December 31, 2010

Sauteed Polenta for Breakfast

New Year’s eve day. The skies are gray and heavy. The last day of the year does not inspire me much, but I did decide after morning prayers and readings to make a late breakfast – one to cheer and comfort us.

At Toad Hall, we are each scheduled to accomplish a bit before the evening celebration at Kosmo’s (a friend) begins. Anita, our assistant and housemate, is researching fibers for a L’Abri workshop she and Denis are doing in February. Denis is putting the finishing touches on a piece for ArtHouse America and I am reviewing the past year and preparing for our annual board meeting which will be in Phoenix next week. As I told Denis, I’m thinking of highly inflating the amount and importance of all we’ve done, spinning it to look brilliant and whopping great. It’s a little tempting to make myself look better than I am. I mean, what, after all, are clothes about? For eg. (Okay. Right. Rephrase that to apply to those about my age.) However, when people know you as well as our board knows us they won’t be fooled.

There’s a verse in the Psalms that says “My heart is not proud, O LORD … I do not concern myself with great matters or things too wonderful for me.”  (Ps. 131:1)

That’s my cue, today I’m sticking with breakfast. I can do that. So could any of you, whether you’re a nobody or a big somebody who wouldn’t want to be seen with me.

 If you cook up some polenta (and, hey, I know there are folks, especially south of here who know all about this) and put it in a small loaf pan and let it firm up while you go take a shower, when you come back it will be set up enough that you can thump it onto the counter, slice it in ½ inch pieces, dredge them in a bit of corn meal and saute in a cast iron skillet so that they get a little crisp and browned on each side. Then if you pop them on a plate, pour pure maple syrup on top, accompanied by a fried, free-range egg with a bright sunny yolk, a clementine and a cup of French press coffee - you are going to spread some serious good spirit. And really, that’s not a small matter, is it?

Happy New Year.


Rebecca said...

Your breakfast sounds AMAZING. We love polenta, eggs, clementines and French press coffee! xo

hl said...

SO funny--my midwestern/new Englander Mom used to call it "fried corn meal mush" but it was identical to the now fashionable polenta...and we had real home-made by the neighbors maple syrup over the top too. (The sad thing is that back then I didn't want to even try it!) The clementines were tangerines back then, and the eggs came right out of my Mom's hen house.

What goes around comes around?

Margie Haack said...

Oh, I know, I know. It's too true. Grilled polenta sounds so much more sophisticated than Fried Mush.

Corrin said...

My husband insists on making black-eyed peas on New Year's day. I'd rather eat this!

I thought you might be interested in participating in January Reflections '11 on my blog.

Here is more info.

ronthepainter said...

Polenta: It's "Sicilian Gold" to me!

greg said...

Anything tastes better fried, even grits!

Beckye said...

Happy New Year, Margie!

Your breakfast sounds wonderful, and I agree that spreading good spirit by feeding and caring for our friends' and loved ones' bodies and souls is not a small thing at all. May the Lord bless you bountifully in the coming year!

TenduAna said...

Thank you for sharing this. My Grandmother says ~ "you must have the original recipe, her description was exactly how my mother made it;" and it brightened our morning.