Having been a hardcore night owl for most of my life, it’s fair to say that I do not respond well when my phone rings before 10 a.m. However, I totally didn’t mind yesterday’s 8:15 a.m. phone call informing me that my morning rehearsal had been cancelled due to the intense blizzard conditions. Hooray! I felt like a little kid being given a snow day, but rather than going sledding in the park followed by steaming mugs of hot chocolate, I took the opportunity to try out a new recipe with ingredients already on hand. Even if I’d had to make a special trip to the grocery store, it would have been worth braving the icy elements to have this rustic warming Cornmeal Arugula Soup for lunch.
You may be asking what the words “cornmeal”, “arugula” and “soup” are all doing together in the same recipe. Think of this as a very loose polenta that’s been prepared with much higher than usual ratio of liquid to coarse-grained cornmeal. Polenta is one of my favorite comfort foods, and it makes a beautiful golden side dish when it is finished simply with a rich bit of cheese stirred in. But I love the way it takes center stage in this recipe when amplified with a healthy dose of greens.