Also. If you don’t have anything nice to say, don’t say anything at all. Words to live by.
I love the mafia. The Godfather. The Sopranos. The episode of Law and Order that I watched at the gym yesterday. For a long time, I was pretty sure that Tony Soprano was my long lost boyfriend.
Err. Uncle. I. Meant. Uncle. Sure you did.
Grocery shopping is one of my favorite recreational activities.
I can’t post what the other ones are. (Where is Donna when you need her?)
Running is my oxygen. And with that being said, it is amazing that you haven’t found me lying on the floor turning blue from hypoxia yet. Damn you hip strain. Damn. You.
I knead bread when I’m stressed out.
I like vanilla more than chocolate.
I like caramel more than vanilla.
I like cinnamon the most.
I am a firm believer in the idea that. A Friday night without dancing. Is a waste of a Friday night.
I have a (not so) secret aspiration to be the next Food Network star.
I know all of the words to the Wicked soundtrack.
Justin Timberlake was (and is) my favorite member of N’SYNC.
I used to listen to N’SYNC. And the Spice Girls.
Peanuts are one of my five food groups. So is ice cream.
I get cravings for broccoli. Intense ones.
This is what ran through my mind when Sophia of Burp and Slurp commissioned her readers to create a dish that exemplifies who they are. Easier said than done. Because first I had to figure out who the f*** that is.
What I discovered amidst all of this self reflection is that. I am a ball of contradictions. (And also that I am possibly the least lucid person. Ever. But it’s hard to cook something representative of that. So we are going to pretend I didn’t mention it.)
So here we have a dish that is also a ball of contradictions. A little salty (Italian sausage). A little sweet (balsamic vinegar). A little high end (mascarpone). A little low brow (polenta – really just corn meal mixed with some broth).
2 links pork sausage
1 tbsp butter
1 clove garlic
3 cups broth
1 cups polenta/corn grits
1/8 cup mascarpone
1/8 cup parmesan
Preheat the oven to 400. Cut the eggplant into chunks. Sprinkle with balsamic vinegar and salt. Roast for 20 minutes or until soft.
In a 4-qt saucepan, melt 2 T of the butter over medium heat. Add the onion and garlic and sweat them until translucent and aromatic, 5 minutes. Add the stock and bring to a simmer. Slowly add the polenta while whisking and reduce the heat to low. Cook over low heat for 2 hours, stirring frequently. Remove from the heat and whisk in the mascarpone, parmesan, and remaining 4 tbsp butter. Season to taste.
Remove the sausage from it’s casings and saute until crispy.
Put the polenta in a bowl. Top with the pork and the eggplant. Enjoy.
This is my submission to Sophia’s You Are What You Cook Challenge.
Also, check out my monthly post over at Our Krazy Kitchen!