December. It's December.
Indeed it is. December the third, to be exact. Day number three of the 31 craziest, most hectic, most stressful and swiftly-moving days of the entire year. Much like the test you forgot to study for, we wake up on December third (or first, for that matter) and realize with a jolt of panic that we've barely prepared. Every day this month we will be expected to perform, and yet we don't know the script.
There are papers to write and finals to take, not to mention gifts to buy or make and parties to plan and attend. As I look ahead at my to-do list for the next four weeks, however, I feel strangely calm. Amidst the clamor that's about to ensue, I feel collected and composed. I have no idea why, and I'm afraid to question it for fear it will disappear. Therefore, I won't talk about it anymore except to say: I am grateful.
Although, I want to take a moment to reflect on the concept of resolutions, because in a few short weeks it will be New Year's Eve and we'll all be making them. Now... I can understand why the idea of starting the new year off in a better way is appealing: We are all somewhat attracted to the idea of reinventing ourselves, emerging from the dark and indulgent days of December ready to become new people. Physically, mentally or intellectually, it doesn't matter. We are a people of progress and of improvement, and I believe this is why we make resolutions in the first place. But why on January first, exactly one month after the day many of us feel is the start of
that time when our jeans stop fitting and we lose all self-control?
Why not today, on December third? Let's take a momentary mental step back to realize that this day is just like any other day. The sun will rise, we'll go about our daily tasks, the sun will set and we'll do it all again tomorrow. Why is January first so significant, other than the fact that it marks the start of 2011?
A resolution is, simply, to resolve to do something. Whatever your "New Year's resolutions" are going to be (because I'm sure some of you have already started a list of things you plan to
undo after December), why not make your resolutions today?
My main life complaint, for example, is that I'm horrible at saying
no. I'm a pleaser. If something sounds appealing, I say
yes, always and without fail. And I hate letting people down. But lately, the effects of doing this for so many years have started to take their toll on me, both mentally and physically, and it is time for me to be adamant. Therefore, my resolution is to simply live more simply. Starting today, I will not acquire any additional activities or hobbies or jobs
that I desperately want but just thinking about how to make them fit into my schedule causes me to break out in sweat. If an opportunity comes along that fits the standards for
living simply, I will think carefully before I say yes. There's my resolution. I easily could have waited until January first, and then I guess it would have felt more monumental. But I'm making it today.
Much like this rustic polenta tart, the rest of the month of December for me will be about noticing and embracing life's little joys and comforts. Perfection is sometimes nearly obtained when a few humble ingredients join to form a beautiful complex of flavors, warming and filling for body and soul and delicious in its simplicity.
May your December be sweet, simple and comfortable. May you enjoy this polenta.
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Mushroom Polenta Tart // serves 8
-Adapted from 101 Cookbooks-
Ingredients:
1 cup whole-grain cornmeal
1 cup water
pinch of salt
1 portobello mushroom, diced
1 sprig fresh rosemary, chopped
1 cup vegetable broth
1/3 cup plain yogurt
1 tomato, thinly sliced, for garnish
grated parmesan cheese, for serving
Instructions:
Preheat the oven to 400' degrees. Butter and flour (or line bottom with parchment paper) one 8-9-inch glass pie plate or regular tart pan.
In a medium bowl, combine the cornmeal with water and salt. Stir and set aside.
In a large thick-bottomed skillet over medium-high heat, cook onions with olive oil until starting to brown. Add mushrooms and rosemary, cooking for a few minutes more. Once cooked through, remove from heat and set aside.
Bring the vegetable broth to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting - about 5 minutes. Remove from heat and stir in about 2/3 of the onion/mushroom mixture, the yogurt and some freshly ground black pepper. Spoon the mixture into the prepared pan, spreading it to an even thickness, and top with sliced tomatoes then the remaining onion/mushroom mixture. Bake for about 45 minutes, or until the cornmeal is firm and begins to pull away from the sides of the pan a bit. Serve with sauteed kale and nutmeg, as I did.
