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Jesse Cool
Owner/Chef, Flea Street Cafe
Menlo Park CA
Author, Breakfast in Bed
(Harper Collins, 1997)
Polenta with Maple Syrup and Marscapone
(Breakfast in Bed)
"Aphrodisiac foods are those that turn on the senses and make your
whole being feel alive. Oysters and chocolate are a given, but for
those that know the hedonistic side of life, the options are limitless.
Anything that melts in my mouth, makes me purr when I savor its
flavor or enjoy the feeling of texture as I swallow. Yes, food is
sexy, so why avoid it. Rather, look for it. Just like sexiness and
sensuality, its different for everyone. I like soft, delicate textures
that I can savor for a long time. At this time of the year, this
polenta dish, suggested as breakfast food in my new cookbook sounds
perfect. Imagine, a rainy Saturday morning. No where to go. Forget
all the things you have to do. Make this polenta and take two bowls
back to bed, one for you and one for your lover. You may just stay
under the covers longer than you thought."
Serves 2
- 6 cups water
- 2 cups polenta
- 1 tablespoon salt
- real maple syrup
- plenty of marscapone cheese
Bring the water to a boil in a large saucepan. Working quickly, whisk
in the cornmeal and salt, and reduce the heat to a simmer, cook, uncovered,
stirring frequently, until thick and velvety, at least 45 minutes.
If the polenta is too thick, add more water. You can never overcook
polenta, it just gets smoother and smoother. (My grandmother used
to keep adding water and cook it for hours).
Spoon the polenta into bowls and top it generously with marscapone
and maple syrup. Serve in bed with a big spoon.
Pour any leftover polenta into a well-oiled pan. Refrigerate and
re-heat or grill in slices.
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