By January 2034. The new year arrived and Caleb called me on the first day—not the traditional check-in, but with something in his voice that made me pay attention before he said anything important. He said: I've been sober for almost a year straight. Not since the February program but since then, continuously, without a slip. He said he wasn't sure why he was telling me now instead of at some other time, but that it felt like the kind of thing that deserved saying out loud at the start of a year. I said: it does. I said: that's a year of showing up every day. He said: yeah. He said: River noticed. He said River had told him last week that this was his best year. I said: what did you say? He said he didn't know what to say so he said he was working on it.
I said: you should have said: I know.
He laughed and said: yeah, probably.
Made Hoppin' John that afternoon—the black-eyed peas and rice and greens. The whole household ate it: me alone in the kitchen for most of it, then River and Caleb for dinner because they'd called and I'd said come over. Caleb ate two bowls and said the pot liquor was the best thing about the new year so far. I said it was early. He said you take your omens where you find them. I said yes you do. We sat at the table with the snow coming down outside and the house warm around us and the year feeling like good conditions to work from.
The Hoppin’ John I made that afternoon wasn’t just supper — it was the shape the day needed to hold itself together. When Caleb said you take your omens where you find them, he was right, and I’ve always believed the pot is one of the best places to look. This creamy polenta carries that same spirit: slow, warm, honest food that makes a table feel like a reason to stay. If you don’t have all day and you want something that still says the year is starting well, this is it.
Creamy Polenta
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 1 cup coarse-ground yellow cornmeal (polenta)
- 4 cups water or low-sodium chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of garlic powder (optional)
Instructions
- Bring liquid to a boil. In a medium heavy-bottomed saucepan, combine the water (or broth) and milk over medium-high heat. Add the salt and bring to a gentle boil, watching carefully so it doesn’t boil over.
- Whisk in the cornmeal. Reduce heat to medium-low. Slowly pour in the cornmeal in a thin, steady stream while whisking constantly to prevent lumps from forming.
- Cook low and slow. Switch to a wooden spoon or silicone spatula. Cook, stirring frequently, for 15—18 minutes, until the polenta has thickened and pulls away from the sides of the pan. If it thickens too quickly, add a splash of warm water or broth to loosen.
- Finish with butter and cheese. Remove from heat. Stir in the butter and Parmesan until fully melted and incorporated. Add garlic powder if using. Taste and adjust salt and pepper.
- Serve immediately. Spoon into warmed bowls and serve as a side or base for braised greens, black-eyed peas, or any pot-liquor-rich topping. Polenta firms as it sits — reheat with a splash of milk and a good stir.
Nutrition (per serving)
Calories: 280 | Protein: 9g | Fat: 11g | Carbs: 36g | Fiber: 2g | Sodium: 420mg