My husband calls these (from How Easy Is That?) “fancy grits.” They aren’t so different from the other polenta recipes in the previous Barefoot Contessa cookbooks, but they’re a nice reminder that we’re not limited to potatoes and rice if we want a starchy side dish with dinner (or lunch, or breakfast). They tend to get slightly stiff when reheated, so you may want to make a small batch if you’re not feeding a crowd, or just anticipate adding some extra liquid when eating them as leftovers.
Now, I don’t specifically recall allowing a drunk monkey into my kitchen, but that’s the only explanation for the horrible quality of this photo. But it’s polenta – it’s not like a fancy (or even focused) photo is going to make it any more exciting, you know?