made from arrugola, mushrooms, preserved walnuts, dill, grated young ginger, mushed in the cuisine art, spooned onto
rinsing the pan
the whole thing, cooking, eating, clean up, took ten minutes. granted instant polenta is not traditional polenta, done for an hour in an ancient copper pot, with the crusty residue in the pan. if i were in the lombardy, i'd do it that way, but here in portland? in between writing those many and variant stories for my eventual novel?