Waiting for spring.
I usually think of polenta as a winter meal (tomato sauce, braised meat, mushrooms, etc etc) but this recipe has me dreaming of still-cool-but-bright-and-promising early spring days.
I don’t want to forget to make this recipe. It reminds me of a quick meal that we sometimes make if we’re pressed for time and craving something a little indulgent—ravioli with butter and sage. This lasagna with butternut squash and sage would make a great dinner for guests in the fall. I don’t have anything against tofu or cashews, but I’ll probably use ricotta because…cheese.