the new york times featured an article on polenta this week.
this morning i put together the polenta, threw it in the oven and went outside into the yard. did an hour and a half or so of work, worked up an appetite and came in.
finished up the recipe as written, mixed in some frozen corn from last year and then decided to grate some cheese and poach an egg to put on top.
all in all, very easy, decent tasting.
a little bland but easily spruced up with some additional spices, garlic, veggies, etc...