Lamb and Polenta in Summer? Absolutely!

Despite its preeminence in sultry climes such as the Mid-East and India, Western palettes often associate lamb with heavy and rich meals more suited to cooler weather. Cafe Drake's lamb burgers/patties erase that notion when grilled in backyards and sided with green tomato pickles, rice and spicy soybeans (as seen above). The recipes for both the lamb burgers and the soybeans are linked for your convenience.

Okay, polenta in the summer sounds sort of crazy, even to us. Try the recipe below however, while resisting the temptation to heap in shredded cheddar or roasted sausages, and we think you'll discover how comforting creamy cornmeal can be. Even on a warm night. Another key to keeping a polenta meal less stodgy is the choice of accompaniments. As above, Cafe Drake partnered polenta on an August evening with a romaine salad and stir-fried Italian veggies (zucchini, onions, garlic, tomatoes and mixed bell peppers). Confession: we can't wait for November and the chance to top our polenta with braised short ribs! But this will do nicely for now. . . . . Bring two cups of water and 1 cup of whole milk to a boil in a large and heavy saucepan. While the liquids are coming to a boil, mix together 1 cup of milk and 1 cup of cornmeal. Whisk until you have a very thick but smooth paste. When the liquids are boiling, slowly stir/whisk in the cornmeal and milk mixture. Add 1 t. salt. Incorporate very well and try to whisk out any lumps that may form. Reduce the heat to quite low and gently simmer for about 10-15 minutes. You'll need to stir frequently, constantly in the last 4-5 minutes of cooking. The polenta will be very thick but creamy when ready. Remove from the heat and stir in 2-3 T. of good butter and 3/4 cup of grated Parmesan cheese. You'll probably need to add more salt so season accordingly and finish with a generous grinding of black pepper.