Cacio e Pepe Polenta


What if we wonder, Does it come easily?

and not in the way that inaction might, or giving up, or remaining uninvolved

[because all of those may be the more complicated option at some point, depending on the circumstances]

Instead,

does it come easily?


as in,

Does it come out of you like breath, returning round the bend of an inhale? as in,

Does it come out of you naturally, as if you weren’t made for anything other than what you’re expressing? as in,

Does it envelop you wholly, enrapture you, lift your toes from the ground when it calls? And,

is it worth it
not to seek it
now that you know how to identify it
when it comes

One Year: Halva Spread
Two Years: Glazed Lemon Olive Oil Cake
Three Years: Toasted Marshmallow Crispy Treats
Four Years: Dirt Bombs
Five Years: Dark Chocolate Chunk Cookies with Toffee, Marshmallow, and Smoked Sea Salt

Cacio e Pepe Polenta
Inspired by Bon Appetit
Makes 5-6 Servings

4 cups chicken broth
1 cup quick-cooking polenta
1 cup grated Parmigiano Reggiano, plus more for serving
2 tbsp high quality salted butter
freshly grated black pepper

In a medium saucepan on medium-high, bring chicken broth to a boil. Once boiling, pour in polenta in a steady stream, whisking constantly until thickened. Reduce heat to low and cover, whisking every couple minutes. At the ten minute mark, remove from heat and whisk in cheese. Whisk in butter. Stir in a healthy dose of black pepper. Serve with additional parm and black pepper.

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