Yep, another blog post. Hold onto yer hats! This one is even all original content; GASP!
I haven't yet blogged about our csa, or how amazing it is... but I promise you I will, and that it is indeed amazing. We went with Riverbend Farms this year and they are simply wonderful, if not simply for the unique things we've gotten so far: corn meal AND turtle beans from last year's harvest (!!!) I really meant to keep some of the turtle beans for us to plant our own beans next year... but then I forgot to save a few and they all got soaked along with the edibles. Oh well. This meal was incredible, not just because I used an entire tub of mascarpone cheese in the polenta, or because I cooked the beans in my favorite Italian fashion, but because aside from the salt, mascarpone cheese and oil, every ingredient came from within 80 miles of our house. Locavore-ism at its very best (and most delicious).
I made the beans in the same fashion Kyle and I learned five years ago (has it really been that long?) while living in the hills of Italy:
Rince your beans well, and pick through them to sort out broken beans and pesky stones. Soak your beans in cool water with about an inch of water covering them (add more water as the beans will absorb some). Cook them in their soaking water with a few cloves of garlic, add salt and stir every once in a while until the beans are the right consistency for you. I like them just past al dente so they still have a tiny bite to them. When they're done, drizze really good olive oil and serve with crusty bread Holy cow it's sinful, not to mention incredibly healthy. You can use them at every meal (they were quite lovely with CSA eggs fried and their yolks oozing onto the beans) and they keep in the fridge until they mold or smell funny, but I can pretty much guarantee they won't be around long enough for you to get to that point, so just keep using them until they're gone.
This polenta was absolutely fluffy, perfect, sinful and divine. I was literally in love. If you can get your hands on homegrown corn meal, do it now and do it fast. Little chunks of whole squeaky corn REALLY brought the dish together. For one cup of corn meal, I used 4 1/2 cups of 1% milk with a 1/2 cup of half and half (this is what we call improvising when you don't have whole or 2% milk on hand).
4 cups whole or 2% milk
1 tub mascarpone cheese (12oz ?)
Salt to taste
Two cloves of Garlic (or five garlic scapes) minced
Bring the milk and garlic to a simmer and slowly add the cornmeal over medium heat, whisking constantly until well incorporated. Stir once every 5 minutes until it reaches the consistencey of apple sauce, about 30 minutes. Serve immediately.