It was all rainy and grey this weekend and so I was longing for some good comfort food.

Last night we had one of my sisters over for some moules frites. I discovered a new place to buy fresh fish not too far away from our neighbourhood. I really do love seafood and having a good place like that around is something very precious. Especially when they offer fish from sustainable sources.

It was the first time I was having moules frites at home and I realized that it is not difficult to make at all. Some vegetables, parsley, a bit of fresh cream, white wine and some good quality mussles. Some white wine for the glass and then it’s time to eat with your hands.

I haven’t been posting a lot recently as it is dark when I come home from work and also I have been travelling back and forth between the city I work during the week and the city I live during the weekends. I will be back full time at home in the new year. I have been travelling by train quite a lot recently and I actually really like it. I am writing this from the train.

So today I made some golden brown polenta cakes topped with some seasonal vegetables. I am totally fascinated by the grotesque shape of some root vegetables. Ugly but beautiful at the same time.

Polenta is something I don’t frequently use in my kitchen, but it’s definitely something nice for the winter. Its creamy texture makes it a perfect comfort food for a warming winter dish. I used the polenta to make some sort of polenta patties with thyme. Polenta is also a good option for anybody on a gluten-free diet.

What you need for two people:

For the polenta cakes:

250 g polenta

400 ml milk

100 ml water

1 teaspoon dried thyme

A pinch of salt and pepper

For the topping:

400g turnip and pumpkin, chopped into small cubes

2 garlic cloves, finely chopped

1 handful of fresh parsley, chopped

1 handful of pumpkin seeds

1 handful of grated pecorino cheese

A pinch of salt and pepper

Olive oil

Steps:

In a pot, bring water and milk to a boil

Stir in the polenta, thyme, salt and pepper until the polenta thickens

Scoop it out like a dough on a baking tray about 2-3 cm thick and set aside

Stir-fry vegetables, garlic and pumpkin seeds in a pan until semi-soft

Add fresh parsley and the cheese, stir for one minute and then turn off the heat

Season to taste with salt and pepper and set aside

Take a cup, a glass or something else round to cut out round polenta patties

Fry the polenta cakes in olive oil on both sides until they are golden brown

Top the polenta cakes with the vegetables and serve hot