Deserve what has already been given to us

Polenta with Roasted Red Pepper Sauce

3 cups vegetable broth
1 cup polenta (corn grits)
2-4 TBSP olive oil
2 white onions, sliced and caramelized
3 red peppers, roasted and peeled
1 cup coconut milk
2 TBSP red curry sauce
1 TBSP fresh cilantro, minced
coarse salt and freshly ground pepper to taste

     Boil the vegetable broth and then slowly add the polenta, while stirring to prevent clumping.  Cook for five minutes, then sit for five minutes.  Pour into a loaf pan and chill in the refrigerator. When firm, slice the polenta into 1/2 inch slices and then fry on each side in a small amount of oil.   Place all of the other ingredients in a blender or a food processor and puree until smooth.  Serve on a plate with the fried polenta topped with the red sauce.  My husband made this for me on Mother's Day and it was amazing!


    Love in the Country

We live like this: no one but
some of the owls awake, and of them
only near ones really awake.

In the rain yesterday, puddles
on the walk to the barn sounded their
quick little drinks.

The edge of the haymow, all
soaked in moonlight,
dreams out there like silver music.

Are there farms like this where
no one likes to live?
And the sky going everywhere?

While the earth breaks the soft horizon
eastward, we study how to deserve
what has already been given us.

               - William Stafford