It’s February, which means I’m in the middle of most every self-employed writer’s personal hell—a.k.a. “tax season”—drowning in receipts and kicking myself for not being more organized. It’s an annual ritual. Accordingly, until I get all my little spreadsheets neatly filled out and sent off to the accountant, there won’t be much cooking going on around here. Right now, the roommates and I are mostly subsisting on roasted vegetables and polenta.
Polenta is my go-to “I have no time to cook but my body insists on eating” dish. It’s also a handy staple for when all those gluten-free eating friends I mentioned on Tuesday come over for dinner. It goes with just about anything, costs little more than a box of pasta, and takes just over 15 minutes to make. That is to say, it takes just over 15 minutes to make when you do it my way.
Note: All Italian cooking purists should stop reading now. You won’t like what’s coming next.
