Lets categorize this post as not cupcakes, not pancakes, and not kale. Lets categorize this post as real life real talk.
Five Ridiculous Things Ive Said to Boys that I May or May Not Have Had Crushes On:
Oh my goodness! You have two different colored eyes! You look just like a dog I know! It turns out thats not really the compliment I intended. But seriously do you know the dogs Im talking about?
I like your shoulder cat! Because a dude in raver jeans, smoking a clove cigarette, with a cat that lives on his shoulder is totally a giant heap of red flags.
Yea. You can totally borrow my car to pick up your girlfriend from the airport. Rethink! No car + girlfriend = NO GO! Ps. Jerk!
Yea I love The New Yorker. Be real, Joy. You know you dont actually read the New Yorker. Seriously unless Nigella Lawson is on the cover, you probably didnt read it. Its ok. It really is.
No its cool. Im spiritual, not religious. Oooh this one. Oooh these words that are not true for me. These words that I used to say because I thought it would make me more palatable in the dating world. These were my worst of words making me more palatable to the wrong people. Grow up and learn things, Joy!
Learn from me. Dont be like me. Dont compare boys to dogs and project yourself as a fancypants New Yorker reader. Its ok if you dont listen to vinyl. Its totally cool if you want to throw your cat a birthday party and hang out at church. Im just sayin. Its cool.
This recipe is a result of standing in the kitchen hungry having just taken a beautifully golden, but utterly disastrous cheese danish out of the oven. Apparently Im still learning how to make a cheese danish without pulling an oozing, melted mascarpone mess out of the oven. Im working on it.
Danish aside, I mustered up the last of the delicious ingredients I found hiding in my cupboard and pantry. The result is a sweet and savory, breakfast and lunch dish. Its a delicious surprise! Danish though? Im comin for ya. Ill figure you out.
Disasters happen. Praise God for polenta and hazelnuts.
Creamy golden polenta is a solid base for just about anything.
Right?
Heavy cream, butter, and black pepper.
You might just grab a little spoon and go at this pot as is.
If you listen closely, you can hear hazelnuts roasting in the oven.
Their oils sizzle, and their tough brown skins burst just slightly.
Its like roasted nut romance. Wait was that gross?
Tough hazelnut skin! s are lo osened in the oven.
A clean kitchen towel will rub most of them right off.
Creamy and salty, crunchy and sweet, topped with blue cheese.
I dont know if this is breakfast, dinner, or a super extravagant midnight snack. Its warm and comforting and I absolutely LOVE the salty cheese and sweet honey. If blue cheese scares you, I do believe this dish would be just as lovely with goat cheese.
Try something new! as long as theres not a shoulder cat involved.
Blue Cheese, Hazelnut, and Honey Polenta
makes 6 small or 4 medium servings
4 cups water
1 teaspoon salt
1 cup polenta
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon coarse ground black pepper
scant 1 cup hazelnuts
1/2 cup blue cheese crumbles
honey
fresh thyme or parsley
Place a rack in the center of the oven and preheat oven to 350 degrees F. Place hazelnuts on an ungreased baking sheet and toast for 10 minutes. Remove from oven and allow to sit until cool enough to touch. Place toasted hazelnuts in a clean kitchen towel and rub together to remove the brown skins. Some skins will be stubborn. Thats ok! Coarsely chop hazelnuts. Set aside.
Bring water to a boil in a medium saucepan. Add salt, and slowly whisk in polenta. Reduce heat to low and stir polenta as it thickens. Depending on the grain of your polenta, itwill thicken in 15 to 25 minutes over low heat.
When polenta has thickened to the consistency of a thick pudding, remove from heat and taste. Polenta should be cooked through with just a bit of a toothsome crunch. Stir in heavy cream, butter, and ground pepper.
Sp oon warm polenta into serving bowls. Top with hazelnuts, blue cheese crumbles, and honey to taste. Sprinkle with fresh thyme and/or parsley.
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