Polenta Triangles in 2014

I’ve come to love New Year’s Day in a way I love no other holiday. Well yes, I do see the merits of adopting an “every day is the start of a New Year” philosophy, and I know I’d be much better off if I made resolutions more often than just in the fleeting moments of December, but there is something uniquely beautiful about January 1. I appreciate having a reason to look back on how much has passed and how I’ve changed over the course of a year, and imagine how I might morph in the following 365 days.

Looking back over the evolution of the tasty tRuth this year, some pretty incredible things happened:

-I was invited to and joined the Culinary Content Network, a community of food blogs and bloggers

-I made my TV debut, and consequently had the most number of blog hits in a single day

-I almost gave up on blogging, but didn’t

-I found things both tasty and tRuthful in Wisconsin, Philadelphia, Montauk, California, and in every corner of New York City

The forward journey will be equally incredible. I’ve vowed to keep this year of blogging especially tRuthful. I won’t publish anything my heart or stomach doesn’t totally dig, and when I do, you’ll surely feel my enthusiasm, and hopefully a rumbling in your tummy.

I leave you the last dish I conjured up in 2013, a dish that left me satisfied with all that had come to pass, but craving just a few more tasty bites of life…

Happy 2014!


Polenta Triangles

Makes ~16 triangles


1 log pre-cooked polenta

Olive oil for frying, plus 1 tablespoon

4 0unces plain goat cheese

1 small bunch fresh cilantro, chopped

Salt and pepper to taste


Cut the sides off the round log of polenta to make it into a rectangle. Cut in half lengthwise, and place both halves in a frying pan with olive oil on medium heat. Cook until golden brown on both sides, about five minutes per side. Let cool slightly and cut into triangles with a sharp knife. Mix goat cheese, 1 tablespoon of olive oil, and cilantro in a small bowl. Season with salt and pepper to taste. Place a dollop atop each triangle, and enjoy while the polenta is still warm.

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