It’s not even two weeks into 2014, but I’m still trying to wrap my head around it. Since I’m still writing “2010″ on all my checks, I suppose I should just get used to the fact that it is actually 4 years later. I mean, it’s not like pregnancy brain has shot my memory to hell already, or anything.
I’ve made a ridiculous amount of freezer ready food lately, and this Italian-style Polenta Bake was thoroughly supposed to be part of that Freezer Crowd. But it was so warm and creamy and flavorful that it never actually got stored away. Which means that, hopefully, I’ll have some time to make another batch before my stubborn baby finally decides to make his (her?) way into the world.
Wasn’t it just last week I was all worked up about not being ready to have this baby yet? Lo, how the tides have changed. Now I’m not only ready, but seriously impatient. Then again, it’s not like anyone could accuse me of being a woman who does a great job overall at waiting. I’m pretty good at waiting for cakes to rise and meringue to set. I’m not good at waiting for hot pizza to cool before I try to eat it, for waiting for my husband to return my calls when I have a burning question to ask (important questions like, “Can you bring home milk?”), or for another season of Orange is the New Black to start. Then again, no sane person ever successfully waited for hot pizza to cool off before digging in, so I’m sure you’ll let me off the hook on that one.
This Polenta Bake is sorta casserole-y, sorta lasagna-y, and 100% big on flavor. You can up the spicy heat factor if you wish, and add as much cheese to the polenta as your little heart desires. The parmesan crust makes a great topping, but even more cheese stirred into that polenta could never be a bad idea.
Just make sure you’ve let it cool a bit before digging in – you trust me on that one.