I’m trying really hard to use everything out of my CSA box – I don’t want to let anything go to waste. Tonight, I decided to use the yellow squash/yellow zucchini (I don’t know what the correct name is, but it’s tasty!) and the cornmeal. I also used the garlic scape compound butter I had made earlier on the steak. Yum!
So, as I sit here at my computer with a very happy, full belly, I just wanted to share with all of you the awesomeness of this polenta. It was delicious. Fantastic. Creamy, but still with enough texture to have a little toothyness. Of course, I stirred in some butter and good Parmesan cheese, which just added to the fabulousness.
In short: Best. Polenta. Ever.
Don’t get me wrong – the steak and the zuchinni were also really tasty. I highly recommend using the garlic scapes to make some compound butter. But they just couldn’t compete with the polenta.
I can’t take credit for the awesomeness, though. When the ingredients are fresh, local and organic, all I do is try not to mess them up!