Well, it didn't just work, but it was divine! This is one of those recipes that I wish I had thought of. I will certainly make it my own by changing up the filling ingredients (the mushroom & poblano part). The soft polenta "crust" is still firm enough to hold its shape when cut and was made for the mushroom and poblano egg custard filling. What a perfect match! The fun part will be trying to find a new filling that is as tasty and beautifully paired as the mushroom and poblano. Maybe gruyere, bacon, and asparagus or spinach? Can't wait to try.
Next up was Food & Wine's Baked Currant Doughnuts from their July 2010 issue. These were originally intended for our favorite server, Jeff, at Restaurant Iris. Motivated by my last yeast-rising success story of the Parker House Rolls, I quickly began to decide doughnuts were wwwaaaaayyy more work than rolls. Needless to say, 3, yes, 3 rises later, I put the first pan in the oven for the 25 minutes at 400 it called for. I knew to trust my instinct that this was too hot and too long.... but I did pilates instead and waited for the timer. Burned! Like, black, smoking-bottom burned. First pan in the trash. It only had 6 doughnuts on it, for cryin' out loud. This left the 6 remaining doughnuts. The math wasn't working out in Jeff's favor on this. I cooked the second pan at 375 for about 15 minutes. Perfect. Yummy. Jeff did not get any doughnuts. Btw, I used dried blueberries instead of the currants.
I also made Cooking Light's Superfast Chicken Posole. Really, really good, light, quick, and super tasty. I was actually mad when this was gone. I forgot to take a pic of it...oops.