Y’all, this weekend. I didn’t expect to be challenged really in any particular way this weekend. I didn’t foresee problems with a dear family member’s health. I didn’t even think that a neighbor would be broken into and robbed. And I certainly didn’t see the challenge that would be reading Love, Skip, Jump by Shelene Bryan. Yet all of those things happened, and what was (before Friday evening that is) a normal holiday season is turning into one that scares me on a lot of levels.
My heart is in the process of being shattered a million times over in multiple ways and rebuilt, once again, to be even stronger and more loving than I thought possible. Isn’t it funny how we think life is finally figured out, only to find that our hearts have been hardened the things that make it uncertain in the first place? Like sadness and heartache could possibly dissipate from our lives forever, only to rear up again and again on the most unexpected of occasions. Only this time I’m happy that my heart is breaking, although not excited about the circumstances, that it’s being opened anew to truly cherish this gift of life.
It’s all too short to sit back and coast my friends.
Right now I’m in an internal battle with myself, my strongest and most resistant opponent, to take action on the things I’m being taught. I have found it really easy to coast along and live a fairly easy life, then have the gall to complain that it’s hard. I use the words “I” and “me” way too often. And worst of all, it’s felt OK. Til now.
If you haven’t had the chance to read Love, Skip, Jump then I really can’t encourage you enough to do it. It’s uncomfortable; you will find your heart and your life changing. But I think it’s something we all need – to get uncomfortable. To make discomfort the new comfort. To LIVE.
So what does this have to do with eggs? And polenta? Not necessarily a lot, other than this is the kind of meal that you can feast on with people you love, old and new friends alike. It’s a delicious, nutritious, beautiful and inexpensive way to care for others, to invite them in and to live life together. All things that I’m a fan of and would encourage you to do. Y’all enjoy!
- 4 large Goldrich eggs
- 4 tablespoons butter, divided
- 4 cups chicken or vegetable stock
- 1/4 cup finely minced onion
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves, plus more for garnish
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 cup yellow cornmeal
- 1/4 cup half and half
- 1/2 cup grated Parmesan cheese
- In a saucepan combine two tablespoons of butter, the stock, minced onion, minced garlic, fresh thyme leaves, salt and pepper.
- Bring to a simmer over medium-low heat.
- While whisking constantly, slowly stream in the cornmeal, making sure to whisk out any lumps.
- Reduce heat to low and whisk every 3-5 minutes to prevent lumps.
- While the polenta is cooking, heat a large skillet over medium low heat.
- Melt the remaining two tablespoons of butter and gently crack the four eggs into the pan.
- Cook the eggs to desired doneness.
- When the eggs are a minute away from being done, remove the polenta from the heat and stir in the Parmesan cheese and the half and half.
- To serve, plate the polenta in a dish with a shallow well, then serve the egg on top. Garnish with more thyme or Parmesan cheese if desired.
- Serve hot.
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