Yesterday I had, what could only be called, a meltdown. I needed to head out to the store to stock up for a week of recipe making/photographing and instead, I sat frozen at the dining room table thinking through all the things I needed to get done. Finally, with tears in my eyes, I found my husband and asked for a hug (at which point I started bawling.) He, with a gift for words, talked me through everything and calmed me down (one of the many reasons I’m so grateful to have him in my life).
While I still have quite a few looming deadlines, he suggested I start planning for all the things I want to do once some of these projects are out the door. So, I did. I took a break and thought about all the things I’m going to can this summer (tomatoes! pickles! jams!), all the hikes and places I want to visit, and general ways to enjoy summer in California (because last summer, I was in the thick of it for The Homemade Flour Cookbook.) I have plans to head to the beach and soak up the sun, meet friends for more lunches and drinks, and enjoy the my little slice of outdoor patio heaven (I hung lights this weekend, it’s pretty magical.)
In addition to coping with the deadlines and stress, I’ve been trying to focus on eating a bit better (because pizza) and also start planning for when we don’t have gobs of cookbook food stashed in the refrigerator. I’ve whipped up this polenta a few times. I find the creaminess extremely comforting while the fennel, lemon and pea combination has a bright, fresh flavor (a perfect nod to the slightly cooler weather we’ve had the past couple of days after a few 90ห days.) I know I say this a lot on this site, but seriously, polenta is easy to make- just make sure to have it on the lowest heat possible (my stove has a burner specifically for simmering foods over the lowest heat- it works great!) Also, if you want more spring/pea comfort recipes, I’m in love with the ricotta gnocchi I used for my recipe on The Kitchn.
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PinIngredients
- Polenta
- 2 cups water
- 1/2 cup polenta
- 2 tablespoons butter
- 1 ounce cream cheese
- 1/4 cup whole milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Topping
- 1/2 tablespoon olive oil
- 1/2 cup diced fresh fennel
- 1 cup shelled peas
- 2 tablespoons minced parsley
- 2 tablespoons sliced almonds
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- In a small pot, bring water to a boil. Pour in polenta and turn the heat down to the lowest heat possible. Cook, stirring polenta occasionally, for 15 minutes (easy/done) to 30 minutes (longer/better flavor.) Remove from heat and stir in the butter, cream cheese, milk, sea salt, and black pepper. Let sit while cheese and butter melt.
- In a skillet, heat olive oil over medium-low heat. Stir in the diced fennel, and cook until tender and fragrant, 4-5 minutes. Add peas, cooking for another 2-3 minutes until hot. Remove from heat and toss cooked vegetables with parsley, sliced almonds, lemon juice, and lemon zest. Divide polenta into two bowls and top with pea mixture.
Dannii @ Hungry Healthy Happy says
I absolutely love polenta and order it when at a restaurant quite often, but I have never made anything with it myself. I bought some a couple of weeks ago with the intention of using it, but I still haven’t. So, I will give this a try tomorrow – it looks greats.
Dannii – Hungry Healthy Happy
Denise says
I know how you feel, and boy do those tears come easy to me in the middle of a stress fit. And I am not even knee deep in a book; not sure how you are doing it but lady, I admire it! Now let’s talk about this recipe – adore polenta, and I even have fresh peas and fennel in the fridge. Thinking this is going to be a lovely weeknight meal. Thank you!!
Abby @ The Frosted Vegan says
I can so agree with you on this, sometimes, it seems like too much, breaking it down makes things just a bit easier! : )
shanna mallon says
GIANT HUG from over here. You are going to get through this! One moment at a time! also for what it is worth: homemade flour knocks my socks off. Just think when this is all over! Two beautiful books to look back on and be proud of! Rooting for you all the way. -s
Jo from yummyvege says
Love polenta and love fennel, sounds like a dish made for me!
Eileen says
Beautiful fresh spring vegetables sound like a perfect pair with a bowlful of creamy, rich polenta. So good! And I’m jealous of your backyard lights. Now I’m scheming to string up some of my own!
Katie Brigstock says
this looks totally delicious! – and don’t worry I definitely have moments like that too, sometimes it’s all just too much and we need someone to tell us to stop worrying and keep our chin up:) your book looks so good- I can’t wait to get my hands on a copy! xx
Karen - 2Teaspoons says
It’s so easy to get overwhelmed sometimes! I’m glad that your husband was able to help that you’re focusing on your exciting summer plans in California!
I keep getting excited when you say that polenta is easy to make from scratch — I’m definitely going to have to try to make it soon ๐
And I love the handmade look of that bowl!
Katie @ Whole Nourishment says
This fennel, pea, and lemon combo sounds really bright and fresh. And good luck with the week. Thank god for partners, no?!
Susan says
Hang in there, Erin! Everything will get done and it will all be spectacular. It’s easier said than done – I feel just like you did most of the time. I have confidence you will get it all done and be able to enjoy all of the wonderful things ahead.
gloria of Veghead, etc. says
What perfect timing: Fennel bulbs, parsley, and sugar snap peas are at my Bay Area farmers’ market right now. I’m thinking I could thinly slice the snap peas in place of the shell peas. But I am dairy-freeโdo you have any suggestions for what to use in the polenta in place of the butter, cream cheese, and milk? Thanks!
dishing up the dirt says
I think meltdowns are contagious right now! I just had an epic one this past weekend. Deep breaths lady! Thank god for good food and wonderful husbands. XO
Sarah @ Running On Brie says
What a beautiful polenta dish! I’ve forgotten how much I love polenta- looks like I”m going to have to give it a try again. Love the idea to toss it with peas, fennel and almonds (gotta love the crunch factor).
Joanne says
Oh girl, I definitely have those moments. Approximately weekly. Sending hugs!!
Polenta is my go-to comfort food. It’s so easy and just feels so good going down!
Courtney says
This looks so good, love the colors! Awesome blog by the way
http://breakfastatvogue111.blogspot.com/
Karissa says
This may be an ignorant question, but is polenta the same as grits?
erin says
Hey Karissa, It’s actually a bit of explanation but The Kitchn has a great one: http://www.thekitchn.com/polenta-versus-grits-whats-the-difference-187807
Karissa says
Thanks! Very helpful article!
Wendy Gorton says
Ella, your recipes have been such a gift to me and my family, as I am a lone vegetarian in a family of meat eaters, and yours are the only recipes they will try. You have saved me from starvation!!! I feel it’s only right to share my bit of heaven with you. So, you are cordially invited to my herb farm, to bask in the peace of the lavender field anytime you like (May/June everything is in bloom). Best Regards, Wendy at leapinglavenderherbfarm.com
Wendy Gorton says
Sorry, that should have read “Erin” ๐