Wednesday, April 2, 2008

Polenta casserole

Polenta, tomatoes, fennel, eggplant, cheese


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Dinner with good friends: almonds and olives with a glass of white wine, lots of conversation, a cat on the rug. Dinner: a casserole recipe they'd picked up on a cruise last year to Alaska. All those ingredients listed above, set out lasagne-style in a Pyrex dish, set in the oven while we were talking. Ah, I said, zucchini. No, she said, eggplant. And onions, I said. No, she said; no onions. Well then what are these? (Poking what looked like an onion with fork.) Fennel, she said.

Did I like it? I had a huge second helping…
Green salad, of course; then lemon gelato and peanut-butter-chocolate-chip cookies.
Louis Preston Viognier; Preston Sirah-Syrah
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