Sometimes, I have strange cooking urges. It usually happens in class.
I’ll be sitting in a classroom, half-listening to the professor, when suddenly, a craving overcomes me. They’re always different: potato and honey pizza, caramelized onions and apples, melted brown sugar on toast… they’re odd or may not work, but I decide, at that point, that there is something that I have to have, and then I figure out exactly when and how I am going to have it.
That’s what happened with this Peachy Polenta. I was sitting in class, minding my own business (and actually taking notes, for a change) when I suddenly decided that I had to have polenta and peaches together. I don’t know why, but that’s what my stomach told me. And over the past 21 years, I’ve learned that my stomach is usually right.
And it was. When I made this (for my dinner, oddly enough, although it would be much better as breakfast) it was better than I ever could have imagined. The polenta was creamy and perfect, while the peaches added just the right amount of sweetness. Sometimes my cravings are right on, and this was one of them.
Peachy Polenta
1 cup 2% milk
1/4 cup yellow cornmeal
1 tsp. cinnamon
1/4 teaspoon nutmeg, grated
1/4 teaspoon salt
1 4 oz. container plain, lowfat yogurt
1 peach, cut into sections
Heat the milk over low heat and add the cinnamon, nutmeg and salt. Slowly add the cornmeal, stirring all the time. If you find that the cornmeal soaks up the milk too quickly, you can add a little bit of water. When the polenta is cooked all the way through, turn off the stove and spoon about 3/4 of the yogurt container into the pot and stir. Place in a bowl and top with peach segments and the remaining yogurt. Serve hot with extra cinnamon if desired.
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