summer is oh so close. . .but I am faking ti until tomatoes are actually in full swing. Zucchini is already here in force so lunch was a make shift ratatouille with bell peppers mustard seeds fresh tarragon and basil. After some sauteing the tomatoes are crushed in and stewed. The ratatouille simmers while the polenta is stirred up. I never know the right ratios for polenta to water because more water just makes it more runny and sometimes I like my polenta firm and sometimes I like it soupy but 2:1 gets the right ball park. spoon some ratatouille over polenta and yummm!
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