My weekend was both eventful and lazy. I got to watch USA ALMOST kick Brazil’s booty in soccer for the FIFA finals. That game reminded me of padres baseball games while in San Diego. No matter what, they always lose. They could be up 3 runs in the last inning and still lose it. *Le sigh* A valiant effort on the US’s part though, high fives all around.
How does a person end up with 2 bunches of cilantro and 2 bunches of green onions? I have no idea but it happened to me this week. Thus, this Hispanic inspired polenta was borne. I made the polenta according to the package and added a lot of garlic, green onion, cilantro, fresh corn and salt. Pot was looking a little too mono-colored for my tastes and I decided that right before I ate, I would throw in additional color/flavor hence the tomatoes and avocados. I only used 1/2 a cup of corn grits but this yields at least 3 meals worth of food. This batch of polenta is a little to wet to let set up then fry. Next time I’ll use a little less water and fry them. Frying will make a better presentation and texture.
I nom’d on a red lead lettuce salad on the side. Ingredients: lettuce, a very ripe nectarine, shredded carrot and chopped almonds. The salad was simple compared to all the bold flavors in the polenta.
I’ve hit the ground running this week. It’s only Tuesday and I can’t even admit how many hours I’ve spent at the office. but… IT’S A 4 DAY WORK WEEK!! Then I’m swept off to Taipei to visit a friend and see the world in general (can’t wait)