it’s Sunday morning,
i’m under a thick blanket
my friend Nuria knitted for me,
a parting gift made up of
old, random strands of yarn i had laying around.
the sun is full on bright out,
but the day lies,
because it’s below freezing.
i’m watching The Mind of a Chef,
season 4, episode 3,
trying to be motivated
and inspired to make something in the kitchen,
instead, all i can think about is
sipping a negroni.
first, i don’t even like gin,
the shit tastes like shit.
second, it’s taken about 4 watches of
Gabrielle Hamilton for me to even like her.
third, it’s now going on 10:30 in the A M.
the way she describes
how the gin ebbs the edges of a hard day,
how the campari’s bitterness coaxes an appetite,
the combination leaves you warm, hungry,
and then the vermouth brings it all together.
damn, an aperitivo for breakfast, please!
and, should you find yourself,
later in the day, still awake,
breakfast for dinner it is…
butternut squash polenta & veggie sausage
makes 4 servings
note: this dish came about because we had a butternut squash on our counter since autumn. for a hard veggie, it doesn’t really take that long to cook, especially when it’s chopped small. cooking two ingredients that take a fair amount of time to be done, together, seemed to make sense. and then to bring it all together, i topped with breakfast stuff. i’ve always viewed breakfast for dinner meals to be fun, somehow whimsical, but always satisfying and warming.
1 cup of polenta
a cup, give or take, of cubed butternut squash
1 bay leaf
4-5 cups of homemade veggie stock, or water
veggie breakfast sausage patties, chopped
1/2 onion sliced
1 glove garlic minced
medium-hard boiled eggs, sliced in half
chopped chives, dried or fresh, optional, for garnish
in a large pot, heat up the veggie stock or water, along with the bay leave. bring it to a boil and slowly stir in the polenta and squash. reduce heat to medium and simmer. stir every so often, when you think of it, but think of it often. you’re aiming for a soft creamy mixture, anywhere from 20-30 minutes. you might have to add more liquid if it gets too thick. salt/pepper to taste. if you’re fancy, mix in a pat of butter.
between stirrings, in a skillet, heat up a splash of olive oil. add in the sliced onions and a sprinkle of salt. mix until well coated and then add in the minced garlic. you’re aiming for soft and tender and browned caramel-y onions. don’t burn the garlic.
push the onion/garlic mixture to side, and heat up the chopped veggie sausage.
to assemble, ladle in a scoop or two of the polenta. top with sauteed onions and chopped veggie sausage. finally, add on half an egg and garnish with chopped chives.