It is amazing what a difference time and patience really make. It’s been almost a month since I emotionally admitted I was struggling with my move. Now I feel like I am in an entirely different place; I am recognizing the little steps I have made toward making my new city feel like home, but also not overlooking the positive aspects of newness. In particular, I appreciate the unique things that I’m discovering about the city and its people, the kind that seem distinctly different from how I knew Boston. For example, in just about any conversation, regardless of topic, once people find out I’m new they always tell me how much I am going to love the summers here. It is seriously rare that it doesn’t come up in conversation. (I have such high expectations now that I hope I won’t be disapointed.) I’ve also learned that most people feel really passionately about their neighborhoods. I experienced it somewhat in Boston, but nowhere near the degree I do here. It actually made finding a place a little difficult since everyone had such strong thoughts, and most were different from one another. And last, and I promise this is where it gets food-related, I’m realizing brunch is an institution. Never have I seen so many places doing creative things with food before noon or so many willing patrons happy to line up to enjoy it.
It made me realize how much my weekly meal plan tends to be lacking in the breakfast department. Much of this stems from the fact that I’m an indecisive menu planner. It’s quite the case of being paralyzed by the overwhelming number of possibilities. This means that by the time my lunches and dinners are set, coming up with breakfast ideas seems too exhausting. It’s the reason I end up at mediocre bagel places for breakfast more often then I’d care to admit. This weekend I decided enough was enough and whipped up something I thought worthy of being inspired by the Chicago brunch scene. Having recently eaten some Shrimp and Grits at Wishbone that left me smitten, I knew some kind of savory breakfast porridge was in order.
Enter my Baked Polenta with Apples, Gruyere, and Bacon. Adapted from a Bon Appetit recipe for Grits with Ham Hocks and Sauteed Apples , this recipe is a great alternative to home fries or other breakfast side dishes. It balances the fine line between sweet and savory and is extra decadent with a poached egg on top. The runny yolk makes for the simplest and tastiest sauce. The only downside to this recipe is that leftovers simply do not compare to eating this hot, straight from the oven. It definitely loses the decadent creamy texture so I recommend making this for an occasion where it can be eaten in one sitting with minimal leftovers.
Baked Polenta with Apples, Gruyere, and Bacon Serves 6
Ingredients
-6 cups chicken stock
-1 1/3 cups uncooked polenta
-2 teaspoons minced fresh thyme
-4 slices thick cut bacon
-1 tablespoon butter
-2 large Granny Smith apples (about 1 pound), cored and cut into 1/2-inch pieces
-2 tablespoons brown sugar
-1 tablespoon honey
-1/4 teaspoon ground cinnamon
-1/4 teaspoon grated orange peel
-1 1/2 cups shredded Gruyere cheese
Method:
Preheat oven to 325 degrees F.
Bring the 6 cups of chicken stock to a boil in a saucepan. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is tender, stirring often, about 15 minutes. Turn off the heat and add in the thyme.
In a second pan, cook the bacon until desired texture is reached. Remove from the pan, pat dry of excess grease, and chop into 1/2-inch pieces. Add the butter to the pan over medium high heat until it begins to brown. Add the apples and saute until tender, about 9 minutes. Add all remaining ingredients EXCEPT cheese; stir to blend.
Add apple mixture, the bacon and one cup of the cheese to the polenta. Stir until well combined. Transfer mixture to a 13×9x2 inch oval dish (or something of similar capacity) that has been greased or coated with cooking spray. Top mixture with remaining cheese. Bake until cheese is golden, about 30 minutes.
It is amazing what a difference time and patience really make. It’s been almost a month since I emotionally admitted I was struggling with my move. Now I feel like I am in an entirely different place; I am recognizing the little steps I have made toward making my new city feel like home, but also not overlooking the positive aspects of newness. In particular, I appreciate the unique things that I’m discovering about the city and its people, the kind that seem distinctly different from how I knew Boston. For example, in just about any conversation, regardless of topic, once people find out I’m new they always tell me how much I am going to love the summers here. It is seriously rare that it doesn’t come up in conversation. (I have such high expectations now that I hope I won’t be disapointed.) I’ve also learned that most people feel really passionately about their neighborhoods. I experienced it somewhat in Boston, but nowhere near the degree I do here. It actually made finding a place a little difficult since everyone had such strong thoughts, and most were different from one another. And last, and I promise this is where it gets food-related, I’m realizing brunch is an institution. Never have I seen so many places doing creative things with food before noon or so many willing patrons happy to line up to enjoy it.
It made me realize how much my weekly meal plan tends to be lacking in the breakfast department. Much of this stems from the fact that I’m an indecisive menu planner. It’s quite the case of being paralyzed by the overwhelming number of possibilities. This means that by the time my lunches and dinners are set, coming up with breakfast ideas seems too exhausting. It’s the reason I end up at mediocre bagel places for breakfast more often then I’d care to admit. This weekend I decided enough was enough and whipped up something I thought worthy of being inspired by the Chicago brunch scene. Having recently eaten some Shrimp and Grits at Wishbone that left me smitten, I knew some kind of savory breakfast porridge was in order.
Enter my Baked Polenta with Apples, Gruyere, and Bacon. Adapted from a Bon Appetit recipe for Grits with Ham Hocks and Sauteed Apples , this recipe is a great alternative to home fries or other breakfast side dishes. It balances the fine line between sweet and savory and is extra decadent with a poached egg on top. The runny yolk makes for the simplest and tastiest sauce. The only downside to this recipe is that leftovers simply do not compare to eating this hot, straight from the oven. It definitely loses the decadent creamy texture so I recommend making this for an occasion where it can be eaten in one sitting with minimal leftovers.
Serves 6
Ingredients -6 cups chicken stock
-1 1/3 cups uncooked polenta
-2 teaspoons minced fresh thyme
-4 slices thick cut bacon
-1 tablespoon butter
-2 large Granny Smith apples (about 1 pound), cored and cut into 1/2-inch pieces
-2 tablespoons brown sugar
-1 tablespoon honey
-1/4 teaspoon ground cinnamon
-1/4 teaspoon grated orange peel
-1 1/2 cups shredded Gruyere cheese
Method:
Preheat oven to 325 degrees F.
Bring the 6 cups of chicken stock to a boil in a saucepan. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is tender, stirring often, about 15 minutes. Turn off the heat and add in the thyme.
In a second pan, cook the bacon until desired texture is reached. Remove from the pan, pat dry of excess grease, and chop into 1/2-inch pieces. Add the butter to the pan over medium high heat until it begins to brown. Add the apples and saute until tender, about 9 minutes. Add all remaining ingredients EXCEPT cheese; stir to blend.
Add apple mixture, the bacon and one cup of the cheese to the polenta. Stir until well combined. Transfer mixture to a 13×9x2 inch oval dish (or something of similar capacity) that has been greased or coated with cooking spray. Top mixture with remaining cheese. Bake until cheese is golden, about 30 minutes.