This is the most glorious time in the Valley of the Sun. We’ve tunneled through desert frost into celebrated golf temps that teeter on the verge of spring training. The acacia are blooming with a Sonoran strangeness that is both tropical and sweet and carries into the cooler night time air. And the fair weather winterers are donning the final days of boots and vests pretending that we are still at least somewhat attached to winter.
The Pull of Polenta
These are the memories that are important for us to hold on to when the summer scorches our lives. As we grasp our final winter days, we also hang onto our comfort foods like stews and warm starchy dinners.
From autumn to spring, many people cannot resist the allure of comfort foods. Of course, that means something slightly different to everyone from sweet, dense desserts to hot bowls of mashed potatoes and chili. Some believe this is an animal instinct in order to survive cold weather while others opine that it’s simply an association between high calorie foods and favorite holidays.
Ira Ockene, a cardiologist at the University of Massachusetts Medical School believes the tendency to overeat during winter might be basic biology. Ockene told NPR that winter eating may be a defense mechanism urging us to stockpile for cold months ahead. Other scientists argue that winter weight gain is simply a product of our environment – having nothing to do with biology. From Thanksgiving through Valentine’s Day, our calendars are filled with opportunities to celebrate with comfort foods. This coupled with a decrease in physical activity during the cold months, makes it only natural that some people gain a pound or two during winter.
There is another terrific study on why we might overeat some of these wonderful foods. A study from the Canadian University of Maryland found that when love is put into something that is baked for our benefit, the consumer believes the end result is better. So, when Grandma makes fried chicken just for you, it actually tastes better because of the emotional connection that’s created between you. The more you remember the love, the more you eat. As I’ve mentioned before , we are very fortunate to have seed stewards in our community and growers of heritage grains.
Mushroom and Herb Polenta
Adapted from Plenty by Yotam Ottolenghi
Serves 4
Ingredients:
8 Tbsp olive oil
6 cups mixed mushrooms, pick out 3-4 different types
4 garlic cloves, crushed
2 tbsp chopped tarragon
2 tbsp chopped thyme
2 tbsp salt and pepper
4 ½ cups vegetable stock
1 cup polenta
1 cup grated parmesan
2 tsp chopped rosemary
8 oz Taleggio cheese (rind removed)
Directions:
Bring stock to a boil in a saucepan. Add polenta and stir, reduce heat and continue to stir. It takes about 40 minutes for the corn to soften and become a creamy porridge. The polenta is ready when it pulls away from the sides of the pan but isn’t dry. Stir in parmesan and rosemary.
Heat the olive oil in a large fry pan and add half the mushrooms. Fry for a few minutes until browned, not too long or the mushrooms become rubbery. Remove from pan and repeat with the other half of the mushrooms. At the end, add the garlic, tarragon, and thyme to all the cooked mushrooms. I also added some tomatoes and left over pasta sauce.
When the polenta is ready pour out on a wooden cutting board and spread. Top the hot polenta with slices of taleggio and pour the herby mushrooms over the top. Slice it up and serve.
What is your winter comfort food and what motivates you to eat it?
Agrigirl's Blog 
Rukmini Roy
/ February 15, 2015yumzaaaaaaaaaaaaaaaaaaa…well, my winter comfort food would be Ramen, curried chicken and steamed rice or a hearty chicken pie. I also tend to eat a lot of sweets in winter. Again, like at yours, we also hand on to to the last shreds of winter. Soon, we’ll have to drink gallons of “nimbu pani”.
Tammy
/ February 21, 2015Ramen is a good one. We have a favorite restaurant here that does ramen on Tuesday nights. It’s so soothing. Now tell me about nimbu pani?
Rukmini Roy
/ February 23, 2015Nimbu paani is the quintessential Indian summer drink. Lemon, sugar, ice and water. Some make it with rock salt too. Two versions! and man, is it sooothing. Try it out. Also, found this amazing way to make okra if you all like okra that is. Will mail you the recipe 😀
Rukmini Roy
/ February 28, 2015Dude…all along I thought Polenta is cheese. Till an Austrian musician had to break it to me the other day…damn… 😛
Tammy
/ March 12, 2015Ha! it’s still delicious and you can add as much cheese as you need. Send me the okra recipe!
Rukmini Roy
/ March 13, 2015Mailing you 🙂
Tandy | Lavender and Lime
/ February 16, 2015Tammy, I am eating comfort food and we are in the middle of a heat wave. I love the sound of this dish. Enjoy the warming weather 🙂
Tammy
/ February 21, 2015Oh, our weather is glorious and the scents that sweep through amazing; acacia blooms are my favorite but the citrus is also amazing.
Kirsten
/ February 16, 2015Tammy,
A fried egg sandwich is a year round comfort food for me.
Tammy
/ February 21, 2015Eggs are the reason I can’t be vegan – well maybe not the only reason but I just love them.
nrhatch
/ February 16, 2015Potatoes, Pasta, Pizza, Bread, Soup, Grilled Cheese, etc.. FOOD = GOOD!
Tammy
/ February 21, 2015And I love that there are now so many variations on grilled cheese. It’s come so far from when I was younger!
publishingpam
/ February 16, 2015Had anyone tried this without cheese? And what mushrooms work best? Porcini, cremini, portobello? I’m going vegan for Lent and would love to make this, with cheese on the side for my family.
Tammy
/ February 16, 2015I actually don’t eat much dairy and love polenta without cheese. Sometimes I let it cool and then slice and rewarming in hot olive oil. Then any topping will do! What other vegan dishes are you planning for lent?
publishingpam
/ February 16, 2015I have some ideas. … roasted veggies, Indian food, lentils, chili, and lots of salads with chickpeas. Need to try some tempeh and tofu dishes. Love Asian cooking – noodles, mushrooms, seaweed. I am currently a pesco, ovo lacto vegetarian (no meat but do eat fish). Giving up cheese and seafood will be the biggest challenges.
Tammy
/ February 21, 2015Sounds terrific. I am pushing away a number of things this year during lent – trying to lighten!
Sophie33
/ February 16, 2015I am a polenta lover but rarely make it at home! Your dish looks fab & very inviting too! x
Tammy
/ February 21, 2015There is a small place near us that sells prepared polenta and I buy it often but now, with our heritage grains, I am enjoying this even more.
Sophie33
/ February 22, 2015I bet! x
arlingwoman
/ February 16, 2015I just love polenta and this recipe looks marvelous! Thanks. I have lots of comfort foods. Roasted veggies, tuna noodle casserole and yes, a fried egg sandwich anytime! As someone who can get cravings for spinach and those sweet thick-walled red peppers, I have to come down on the side of people who say it’s protective for us to eat in a certain way in winter. If I’ve watched my diet too closely through fall and winter, I get massive fat cravings in late winter and need to chow down on eggs, cheese, and heavy cream. Needless to say, I try to spread those things around a little more nowadays.
Tammy
/ February 21, 2015I love it – the chowing down on eggs, cheese and heavy cream. I in a light phase right now and hoping to ride it into summer.
hotlyspiced
/ February 16, 2015I do believe I eat more in winter. I think the oppressive heat of summer can curb an appetite. The polenta must have lovely flavours with all the herbs xx
Tammy
/ February 21, 2015I agree and think that light dishes like salads are nice in warm temps.
lucindalines
/ February 16, 2015I think that last study is most accurate, food made with love is the best!
Tammy
/ February 21, 2015That is the truth, isn’t it?
Crystal
/ February 17, 2015Great to have a recipe for the packet of polenta that has been hanging about the cupboard for far too long! Will try it without the cheese too as we are also trying to reduce diary. Thanks as always.
Tammy
/ February 21, 2015Oh, let me know how it turns out. Are you still in France Crystal?
I Wilkerson
/ February 17, 2015I think my grandmother’s homemade noodles might be my favorite comfort food. Your polenta looks good with all the veggies in there!
Tammy
/ February 21, 2015My great grandmother used to make them with chicken and then we served it over mashed potatoes. I haven’t thought about that in years – starch upon starch, made with love, totally comforting and delicious.
yummychunklet
/ February 17, 2015What great flavors you’ve mixed in here! Yum!
Tammy
/ February 21, 2015Thanks. Do you ever eat polenta?
Sally
/ February 18, 2015Thanks for this nice comfortable recipe. Love polenta. My big winter splurge is always pasta. Juicy in lemon and olive oil or a rich tomato sauce but polenta right along side in equal enjoyment.
Tammy
/ February 21, 2015I once had a slab of polenta painted with pesto, crema fresca and tomato sauce like an Italian flag. It was amazing.
Email
/ February 18, 2015My husband swears he can taste food made with love vs. “no luv”. Makes pulling that supper together after work a special challenge on the nights when I didn’t plan ahead…. Luckily, he tries to be helpful most nights which fills my love tank!
Tammy
/ February 21, 2015It’s fun to have a helper, isn’t it.
meanlittleboy2
/ February 19, 2015Reblogged this on meanlittleboy2.
Tammy
/ February 21, 2015Thank you uncle dennis.
nancy at good food matters
/ February 20, 2015Hi Tammy, if not polenta, then grits here in Nashville! and while many make it laden with garlic and cheese, it is luscious on its own–if it’s the coarse stoneground variety from a local mill. Lately, we have had thick ice and sub-zero weather, which brings life in this city to a standstill (not a bad thing either—nonetheless, I looking forward to spring warmth.)
Tammy
/ February 21, 2015Yes, this thick coarse kind is really something.
Jane Ward
/ February 20, 2015I need to break my “no more cookbooks” rule and buy this one. I keep seeing so many delicious recipes from the book.
Tammy
/ February 21, 2015It is a beautiful book Jane.
pearlz
/ February 25, 2015I love pumpkin or chicken and corn soup for winter. It’s the texture, the taste and as you say the being made with love. My hubby makes a brilliant chicken and corn – often doing it when the family are unwell.
Tammy
/ March 5, 2015Yum, those all sound terrific. Clearly loving and healing!
jcmindset
/ March 7, 2015Very delicious…makes me feel hungry
Tammy
/ March 12, 2015Good – it worked then.
isathreadsoflife
/ April 23, 2015Polenta is a traditional family meal, originating from the Italian part of Switzerland.The typical Winter comfort food we like so much that it comforts us in all Seasons 😉 I love your recipe and add sometimes sliced tomatoes. A kind of pizza-polenta. Thanks for sharing this delicious meal.
Tammy
/ April 24, 2015I love polenta as a base for many things Isa and even on it’s own with butter.